Impruneta-style Peposo with Porcini Mushrooms and Polenta

Name: Impruneta-style Peposo with Porcini Mushrooms and Polenta
Prep time: 30 min
Cook time: 250 min
Total time: 280 min
Yield: 4
Cuisine: Italian
Ingredients: 800gram Beef Rump; 10 Black Pepper; 1 Bay leaf; as needed Sage (Leaves); as needed Rosemary (Branch); 750milliliter Red wine; 5 Garlic Cloves; as needed Salt; 500gram Cornmeal; 1liter Water; 25gram Porcini mushrooms; 1 Garlic Cloves; 1 Parsley (Stem); as needed Extra-virgin olive oil

Exceptional winter dish using dried porcini mushrooms for extra umami flavours, and delicious creamy polenta as a base for your slow-cooked beef stew.
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The origins of this dish are still being debated. One version has the recipe dating all the way back to the 15th century, when the construction of the Santa Maria del Fiore Dome was underway in Renaissance Florence, under the careful watch of architect and genius Filippo Brunelleschi.

Ever concerned about what to do for lunch, the workers handling the placement of the Dome's rooftop tiles had the brilliant idea of using the ovens where the tiles were baked to also prepare this tasty meat dish.

Another version has terracotta workers wives in Impruneta making the dish to provide hearty, nutritious meals for the workers toiling in the terracotta factories. Whatever its origins, we do know that the dish is still very popular in today's Tuscany. Contrary to the name (which translates literally into very spicy), the modern version is not typically brimming with spice. Why don't you give this traditional Tuscan recipe a shot and see how it works with your modern-day workers in your own home?!

Ingredients

for 4 servings

Creamy Polenta Base

Cornmeal 500 grams
Water 1 liter
Porcini mushrooms 25 grams
Garlic Cloves 1
Parsley (Stem) 1 (bunch)
Extra-virgin olive oil as needed

Impruneta-style Peposo Beef Stew

Beef Rump 800 grams
Black Pepper 10 (Whole peppercorns)
Bay leaf 1
Sage (Leaves) as needed
Rosemary (Branch) as needed
Red wine 750 ml2
Garlic Cloves 5
Salt as needed

Perfect Match

more pairings...

Filippo Bartolotta

Montepulciano d'Abruzzo Wines
0.75l

Montpulciano d'Abruzzo Wines - one of the most prestigious red grape vines.

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About Consortium for the Protection of Wines of Abruzzo

Preparation

for 4 servings

Step

Of 3

Prepare the Impruneta-style Tuscan beef stew

Coarsely cube beef and place into medium metal-bottomed soup pot.

Add remaining stew ingredients, bring to boil.

Lower heat to medium-low, and allow to simmer for at least 3 hours or until meat is softened nicely. If stew begins to look dry, add either room temperature water or vegetable broth.

Step

Of 3

Prepare the creamy Polenta base

Bring water to boil in medium sauce pot. While water is boiling, thoroughly clean and rinse dried Porcini mushrooms, set aside. Peel and finely mince garlic, set aside. Coarsely mince parsley, set aside.

Add cleaned mushrooms, and allow to soak at least 30 minutes. Remove from water, drain well. When softened, coarsely chop mushrooms, set aside.

Bring water back to boil, add salt, and very slowly add in polenta (cornmeal, be sure it's not precooked variety), stirring constantly with wooden spoon. Allow polenta to continue cooking over low heat for at least 1 hour.

In medium sauté pan, coat bottom with extra-virgin olive oil. When heated, add garlic and parsley. Stir for 30 seconds, add porcini mushrooms and allow flavors to blend for a few moments. Once cooked through, add to cooked polenta.

Step

Of 3

Finish assembling the dish and serve

On serving plate, place generous portion of warm polenta and top with serving of beef stew.

Garnish with drizzle of olive oil and serve immediately.