It is a typical dish of Impruneta, village of the Florentine hills, world renowned for the “land of Impruneta” (clay containing sand, calcium carbonate and iron oxide, which gives the pottery its distinctive reddish color), from which are obtained pottery, bricks and other terracotta materials (cotto of Impruneta).
Were precisely those involved in the firing of the bricks in the kilns (the fornacini) who created this recipe: in a corner of the kiln, put an earthenware dish with all the ingredients drowned in wine; after 5 hours, the dish was ready.
It is said that at the time of Brunelleschi, during the construction of the famous dome of the Cathedral of Santa Maria in Fiore, then that is the Duomo of Florence, the “fornacini” involved in the firing of the bricks did extensive use of this dish.
The long cooking, pepper and Chianti wine, induced the workers to eat together at peposo a lot of bread and to make strong drinks for refreshment from the fatigue of the day.
The result of this diet has been extraordinary. Especially for the Brunelleschi.
Returning to peposo please note that for those who have a sensitive stomach, you can substitute ground pepper with pepper grains, to get something more subtle but just as tasty.
Note, not a small thing, that we are facing a delicious dietary dish, no fat and fried.
Peposo to the fornacina Impruneta recipe
This is one of several versions of the dish, due to the fact that it is a popular preparation: each has its own. And, as usual, the quantities of ingredients are approximate and at the discretion (and taste) of who prepares it.
1 kg of muscle of Chianina beef
1 lt. Chianti
Abundant ground black pepper, or, for a more delicate flavor, 20 grains of black pepper
5 cloves of garlic dress
Tuscan bread sliced
a bunch consisting of sage and rosemary
How to prepare
In a large crock pot or cast iron, place the muscle cut into not too small cubes. Add the unpeeled garlic cloves, salt, pepper and bouquet garni. Cover with the wine and cook over moderate heat, in the oven or on the stove, until the meat is extremely soft. Toast the slices of bread in the oven or on the grill, pour over the peposo and serve immediately.