Introduction: Roman Spezzatino Stew
This Hearty rich, and aromatic Roman Country dish changes with each cook and is part of an Italian Heritage of sustainable farming. Spezzatino; means little pieces and my background uses many types of meats..read on to find out what types; it will surprise you!
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Step 1: Meat Ingredients
1 lb. of gizzards, rinsed in cold water, drained and chopped into fork size bits
3 pork sausages, cut into 1" coins
1 lb beef stew cut into 1" cubes
Step 2: Veggies
1 onion; size doesn't matter here!
1 leek, washed very well, white part only (save the green tops for broth)
1 rib of celery
1 pepper; your colour choice
1 cup mushrooms
4 - 5 parsley stems
Step 3: Saute
In a preheated large skillet add:
3 tbsp. vegetable oil
Brown all of the sausage and beef, place in a crock pot.
Saute the gizzards for 5 min. *these will not brown*, place in the crockpot
Mix the meats with a spoon.
Deglaze the pan with 1 1/2 cup of leftover red wine; scraping the bits off the bottom for 1 min.
*Don't use your most expensive wine, unless you have money to blow!*
Pour into crockpot.
Add 1 cup tomato puree + 1 tbsp. tomato paste
2 tsp of sea salt
1 tsp black pepper
1 tsp chili flakes or more
2 tsp of dried or fresh rosemary
1 bay leaf
Stir to mix. Place lid on crockpot and turn on to 6-8 hrs on low or until you need it to be ready if you are out at work.
*If you can; 1 hr before it is fork tender leave the lid ajar to evaporate some liquid*
*If you notice my 2 pics they have different veggies in it....use your imagination or whatever is in your fridge!*
Serve with crusty bread or rice.
Participated in the
Crock Pot Challenge