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Main Courses: POULTRY and GAME

SCOTTIGLIA Mixed Meat Stew

Mail this recipe to a friend!	This is a Tuscan specialty and is also called cacciucco di carne. The dish requires the widest possible variety of meats. The ones taking longer to cook should be added first. 3 lbs. (1/2 lb. of each) various cuts of meat (veal round, beef chuck, chicken, rabbit, pork shoulder, 1/2 squab) 1 onion 1 cup red wine 1 clove garlic 1 1/4 ripe tomatoes 4 tbs. olive oil 1 cup broth basil parsley salt pepper	See Also:      Fresh & Cured Meats      Vitellone Bianco dell'Appennino Centrale IGP      Vegetables      Pomodoro S. Marzano dell'Agro Sarnese-Nocerino DOP      Wine Pairings      Chianti Classico DOCG      Serrapetrona DOC      Valsusa DOC      Verduno Pelaverga or Verduno DOC      Region      Tuscany
	Brown the minced onion and garlic in oil in a large saucepan. Add chopped basil and parsley. Add the meats, one at a time, tougher meats first, so that they will all be ready at the same time. Splash occasionally with red wine and, when all the meat is in the pan, add the tomatoes, chopped, peeled, and seeded. Add salt and pepper and continue stirring, adding broth if needed. Serve with toast rubbed with a clove of garlic.

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