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Started By
Message
Peposo
Posted on 10/21/22 at 3:30 pm
Posted on 10/21/22 at 3:30 pm
Anyone tried making this? It's a very old, very simple, black pepper stew cooked in wine dish from the Florence Italy area.
I made some earlier this week and have loved it. He serves it over polenta. I made cheese grits. Thick crusty bread, pasta, or mashed potatoes would work too. Really nice flavor, I thought.
Sip and Feast -- Peposo
I made some earlier this week and have loved it. He serves it over polenta. I made cheese grits. Thick crusty bread, pasta, or mashed potatoes would work too. Really nice flavor, I thought.
Sip and Feast -- Peposo
3
Posted on 10/21/22 at 5:12 pm to SpotCheckBilly
I plan on making it but I'd rather use short ribs rather than just chuck.
Posted on 10/21/22 at 5:18 pm to Tigers0891
I used a top round roast I had in the freezer.
Posted on 10/21/22 at 11:03 pm to SpotCheckBilly
I actually have a chuck buried in mine. May just go ahead and use it to try the flavors.
Also props for bringing sip and feast to those who may be unaware. He has fantastic videos
Also props for bringing sip and feast to those who may be unaware. He has fantastic videos
Posted on 10/22/22 at 9:41 am to SpotCheckBilly
Thanks for sharing. That dish looks delicious, and very easy to make.
That whole bottle of wine though........
That whole bottle of wine though........
Posted on 10/22/22 at 10:03 am to SpotCheckBilly
I watched this a couple weeks ago and thought it looked outstanding! A must try dish on my short list. Everything if his that I’ve tried has been good. Thanks for sharing.
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