Paternoster Peposo
September 1, 2010 in Uncategorized
30 August – the official last day of winter. It was only fitting to say farewell by cooking an indulgent stew and drinking lots of red wine fireside. And with stormy seas, an arctic wind and the occasional drizzle, winter sure upheld its reputation here in Paternoster.
Tomato bredie was first choice as winter farewell meal, but I was caught slightly unaware by a really under-stocked pantry when I scrambled for ingredients. An abundance of garlic and fresh rosemary, and an intense craving for red-wine made a winey stew the obvious choice. So I settled on a Paternoster take on the classic Tuscan Peposo – using lamb instead of beef, and serving it with thick hand-cut potato chips and a really easy-drinking Steenberg Nebbiolo.
The traditional Peposo method involves slow-cooking the dish overnight, but seeing as I used tender lamb I got away with cooking it for just under two hours.
Here then a delicious if slightly pared-down version of the classic Italian dish:
What you need
Lamb stewing meat on the bone(shank, shins, loin chops etc).
Whole cloves of 2 bulbs of garlic
5 sprigs of rosemary
2-3 tablespoons of freshly ground black pepper
A bottle of red wine (traditionally Chianti)
Bay leaf
Salt to taste
Brown the meat over high heat in a heavy-based stewing pot. Once nicely browned, add the whole cloves of garlic, the rosemary and pepper. Pour the bottle of red wine over, add a couple of bay leaves and sprinkle with a pinch of salt. Turn down to a simmer, put the lid on and leave to slowly bubble for approximately two hours, or until the meat is tender and falls off the bone. Occasionally check that there is enough liquid in the pot, adding a little water if needed.
Do a final seasoning check, and serve with a hearty starch of your choice.
For a more authoritative take on this peppery stew, have a look at this recipe which claims to be from the restaurant who has triumphed as winners in both of the Peposo cook-offs held in Impruneta, the town where this dish originated: http://italianfood.about.com/od/beefvealstews/ss/aa120205.htm
Happy spring everyone.
ninatimm said on September 1, 2010
Oh my hat, that is so what I need right now….
MickyM said on September 1, 2010
Mmmmm looks so yummy and will go down so well in this weather – it’s real grey & chilly here in RK. And by the way as far as I have it, it’s offically Spring only on the 23rd, that’s the Spring Sun Equinox…….a bit of trivia
sardinesontoast said on September 1, 2010
Thanks Mick – and yes, you are right about 23 Sept and Equinox. But in my book 1 September announces spring, even though it’s normally still very rainy
sharonsmit said on September 1, 2010
Dit lyk heerlik! Happy Spring Day vir jou ook!!!
potjie said on September 1, 2010
Jo jo jo, dit lyk nou lekker.
Missbrightside said on September 2, 2010
Yum yum… the weather in Cape Town for the last few days calls for that! It looks divine.
sardinesontoast said on September 2, 2010
Oops, so I guess that’s actually 31st of August… but you get the point.
sardinesontoast said on September 2, 2010
Same here – funny, we had summer weather the week before. Now that Spring is suppose to have sprung, it’s cold and rainy. I’m not complaining though – bring on the comfort food
sardinesontoast said on September 2, 2010
So eenvoudig, maar ja – baie lekker. Die hele bottel rooiwyn help natuurlik
sardinesontoast said on September 2, 2010
Dankie dankie!
sardinesontoast said on September 2, 2010
You can’t NOT have this when you have fireplace and red wine and good company. I’m sure you agree.
shazdart said on September 3, 2010
Ooo I am so going to get to your part of the world this summer!! You are an inspiration.xx