Recipe for Radici of Tuscany Quick Stufato allo Sangiovannese
"from the jar"
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Ingredients:
One jar Radici of Tuscany Spiced Tuscan Pasta Sauce
2 large shallots, finely chopped
2 Tblsp. Trampetti Extra Virgin Olive Oil or Mannucci-Droandi Extra Virgin Olive Oil
Chianti or other Tuscan red wine, leftover is fine
One pound stew meat
Radici of Tuscany IGP Whole Farro, cooked or Radici of Tuscany Ready-to-Eat Farro
2 large shallots, finely chopped
2 Tblsp. Trampetti Extra Virgin Olive Oil or Mannucci-Droandi Extra Virgin Olive Oil
Chianti or other Tuscan red wine, leftover is fine
One pound stew meat
Radici of Tuscany IGP Whole Farro, cooked or Radici of Tuscany Ready-to-Eat Farro
Directions:
In a large sauté pan, heat olive oil. Saute shallots until just transparent. Add meat in a single layer and brown lightly on all sides.
While meat is browning, empty the contents of the Spiced Tuscan Pasta Sauce into a small crock pot or heavy stovetop cooker. Pour the red wine into the jar up to the level of the label (about 1/3 cup). Deglaze the sauté pan with red wine. Turn off the heat. Add the meat-shallot-wine mixture to the pasta sauce.
Cook overnight in crock pot on low heat or over low heat on the stovetop for about 2 hours. Serve over toasted bread, or better yet, over cooked Radici of Tuscany Organic IGP Farro or Radici of Tuscany Organic Ready-to-Eat Farro.
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