The Silene SCOTTIGLIA
+ Scottiglia is a soup of mixed meats, one of the most typical soups of the Seggiano area. It's so full of goodness that it can be considered a gourmet dish. It can be an antipasto, a first dish, a main dish or, quite frequently, the only dish.
+ As with all the great dishes, rightly, many claim paternity. Each of us has the precise recipe and obviously we all think that that of the other person's version is a poor substitute full of culinary errors and coarse methodology.
+ We at Silene, although we're certain to have gastronomic confrontations with our friends, produce "our" scottiglia knowing that this recipe has satisfied many palates. And that, for us, is enough! May we be forgiven for this affirmation. We are sure that many of our friends don't make it like this.
+ Put the whole pieces of meat in the pan, the simmering should be very slow so that the surface of the sauce moves just a little. The liquid should smile, but not chuckle.
+ All kinds of meats are good for this, chicken, guinea fowl, rabbit, mutton, beef, pork, turkey, and also wild pig. First they are lightly tossed with Mediterranean herbs and with Seggiano Olivastra. Then we add a nice Sangiovese red wine with body to give elegance to the meat. We let it evaporate and then we immediately add some nice mature red tomatoes, lower the flame to the lowest and forget about it for quite a few hours...
+ Many people think that scottiglia should only be prepared with fowl and others think that the right meat to use is red meat. I think that both go well in the pan...
+ To complete: bread that is not freshly baked, neither garlic bread, nor toast, but simply two or three days old. A good sprinkling of parmesan... and it's finished.
