Stew With Beef Pork and Chicken

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Hi Everyone – it's Jack. Martha asked me to share the story behind our recipe for Scottiglia (an Italian Mixed Meat Stew), too equally share our review of Wolf Gourmet American-made Cookware.

One day, back in my food service days, I was conducting a production meeting with my chef and some senior kitchen and catering managers. Nosotros had but completed a series of catered, evening events, and nosotros had a walk-in freezer full of various cuts of meat. Nothing in a professional kitchen should ever go to waste matter – so I challenged my team to get inventive, and detect a style to employ upwardly all the odds and ends of meat nosotros had in the freezer.

Our head chef immediately said "Scottiglia!" No one – including myself – had heard of Scottiglia before, and so he explained that Scottiglia is an Italian "mixed meat stew."

The story goes that farmers in Tuscany would get together and combine their meat 'odds and ends' afterward selling their prime number cuts at the market place. The term Scottiglia literally means 'to sear or braise' in Italian and those cooking methods are how this stew is prepared (dorsum then it was in a pot over a forest fire in a farm house). In addition to the beef, pork, veal, or chicken, tomatoes might be added to the stew (depending on which Tuscan family was cooking that solar day) as well as diverse vegetables. Scottiglia is tender, rich and absolutely delicious – and it's a dish that any meat lover will thoroughly enjoy!

Fast forward to today…Martha and I were invited by Wolf Gourmet to examination out and review a set of their stainless steel, American-made cookware. We idea that preparing a delicious Scottiglia recipe – which requires searing and braising – would be a keen way to put the Wolf Gourmet Cookware to the test!

This Wolf Gourmet cookware is admittedly gorgeous – and initially, I was a footling apprehensive nigh cooking this Scottiglia using stainless steel cookware.  I've heard countless stories (and accept experienced it myself likewise) nearly junior-quality stainless steel pans that get ruined afterward using them on a stovetop over too-loftier of a cooking temperature.

So – to make our Scottiglia – we seared the meat in the Wolf Gourmet 3.five Quart Sauté Pan with Lid and so braised the meat in the Wolf Gourmet six-quart Dutch Oven.  (Also, click here to see the polenta we made in our Wolf Gourmet three-quart Bucket with Chapeau.)

I plant this cookware – with its seven-ply bonded structure and riveted handles designed for comfort – to be a pleasure to cook with!  I seared the meat for our Scottiglia over medium loftier, and then deglazed the pan and there was no burning, scorching or any discoloring of the pan!  (Even later all of that intense cooking and searing, the skillet looked inappreciably used!)  At one point during my cooking, I accidentally grabbed the handle without an oven paw – and I was totally shocked (in a good way) to find it completely absurd to the touch.

I noticed as I cooked with the Wolf Gourmet Skillet that the pan heat was consistently the same throughout – regardless of where the flame was underneath.  This is the sign of a well-made, heavy-bottomed pan. Cleanup was a breeze with no sticking. I used a sponge with a fine scouring pad on 1 side and had the pan done and looking brand new within one minute. (The only sign that information technology was used were a few scuff marks on the lesser of the pan where I ran information technology forth our stove top burner – only this is to exist expected with apply.)

Next, the meat cooked in the Wolf Gourmet Dutch Oven with Cover for 2½ hours in the oven until fork tender. I thought for sure the pan would plough discolored (similar most other stainless steel pans I've used), but the exact reverse was true. No foods stuck anywhere on the Wolf Gourmet pan or hat and, as with the skillet, it was a breeze to clean.

Finally, I tried pretty hard to trip-up the Wolf Gourmet 3-quart Sauce Pan past making a thick, cheesy polenta. I thought for sure the polenta would stick to the bottom of the pan, or worse – scorch or burn! But once more, I was pleasantly surprised to observe that our Savory Cream Polenta came out better in the Wolf Gourmet pan than is does when we make information technology in some of our "not-stick" pans.

Subsequently using the Wolf Gourmet American-fabricated Cookware for several weeks in our ain kitchen, Martha and I would highly recommend this fix to whatsoever serious home cook!  Here are the primal features of this crawly cookware:

• Proprietary seven-ply construction
• Fast, even heating
• Superior food release
• Beveled walls reduce the risks of burning and sticking
• Sturdy, ergonomic handles
• Oven prophylactic to 500° F
• Dishwasher safe
• Lifetime limited warranty

Wolf Gourmet Cookware is sold in sets or private pieces.  It is available online at Bloomingdale'due south equally well every bit online at Wolf Gourmet.

Disclosure: We received a costless Wolf Gourmet Cookware prepare for review purposes.  All opinions are 100% ours.

Ingredients

• ane pound chuck, cutting into big pieces (2" or larger)
• 1 pound pork butt, cut into large pieces (2" or larger)
• 1 pound veal stew meat
• i pound boneless skinless craven thighs cut into quarters
• two teaspoons kosher common salt
• 1 teaspoon freshly footing blackness pepper
• i ½ teaspoons dry rosemary
• 4 tablespoons actress virgin olive oil, divided
• one ¼ pounds onion cut into thick vertical slices
• 4 cloves garlic diced
• 2 cups red wine, such every bit merlot
• 1 28-ounce can whole peeled San Marzano tomatoes
• 2 cups vegetable broth
• 2 bay leaves
• ane pound carrots, peeled and cut into large pieces on the bias
• one 6-ounce can tomato paste
• 4 tablespoons butter
• vi tablespoons all-purpose flour
• Savory Soft Polenta (run across recipe here)

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1. Lay all iv meats on your cutting lath, pat dry and salt, pepper and rosemary each side.
2. Preheat oven to 325 degrees F.
3. In a large saute pan over medium high oestrus, identify two tablespoons of the oil and heat until the oil is shimmering.
4. Have a 5 quart Dutch oven continuing by.
5. Cook one meat at a time in the hot oil cooking each side for about three-4 minutes per side. Make sure the meat is not over crowded and don't touch it until it is time to turn. Plough each piece and cook for another 3-iv minutes or until squeamish and browned. Transfer to the Dutch oven. Repeat for the second meat and before cooking the third meat, add the remaining oil. Salve the chicken for last and only sear for about two minutes per side.
6. Once the last meat is in the Dutch oven, place the onions and garlic into the hot saute pan and cook for three minutes.
7. Add together the ruddy wine and scrape the pan bottom with a wooden spoon. Cook to evaporate the vino by half and then add the onion and vino mixture to the Dutch oven. You lot are washed with the saute pan.
8. To the Dutch oven, add tomatoes, goop and bay leaves, encompass and place into the preheated oven for ii hours.
9. After ii hours add carrots and love apple paste and stir to combine. Cover and melt for 30 more than minutes or until carrots are tender.
10. While the stew cooks for the last 30 minutes, in a medium sauce pan, melt butter and add flour over medium heat. Cook for five minutes stirring oft with a wooden spoon. Remove from estrus.
11. If serving over polenta, brand that now, (meet recipe hither).
12. Once the stew comes out of the oven, turn the heat dorsum on the butter and flour mixture and ladle in liquid from the stew and whip to brand a thick sauce. Go on adding liquid until the mixture is no longer paste like. Transfer that back into the stew and gently stir to combine.
13. Serve with our Savory Soft Polenta.

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You may enjoy reading about these other Wolf Gourmet Products:

Easy Blender Chocolate Mousse

Wolf Gourmet Countertop Oven Product Review

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Source: https://www.afamilyfeast.com/scottiglia/

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