Ingredients
This base recipe yields 4 hearty servings. Adjust the servings below to scale ingredient quantities automatically.
- 900 g beef chuck, diced
- 170 g champignon mushrooms
- 200 g yellow onion
- 5 g garlic (skin on)
- 15 g tomato paste
- 375 ml red wine
- 200 g asparagus
- 30 ml olive oil
- 15 g Italian parsley
- Salt and black pepper to taste
Method
- Warm the olive oil in a heavy pot and brown the garlic lightly to perfume the oil, then remove the garlic.
- Add the onion and cook gently until golden and sweet.
- Season the diced beef with salt and pepper, then brown it evenly on all sides.
- Stir in the tomato paste and cook briefly to develop color and depth.
- Deglaze with pre-boiled red wine, cover, and simmer slowly until the beef becomes tender and flavorful.
- Sauté the mushrooms separately and fold them into the stew near the end of cooking.
- Sauté or blanch the asparagus until just tender.
- Serve the Scottiglia hot, garnished with fresh parsley and accompanied by asparagus.
History of Scottiglia
Scottiglia sauce was a typical peasant dish from Pescina, a small village on the slopes of Mount Amiata, prepared primarily for visiting farmers. On such occasions, it was customary to “wring the rooster’s neck” and prepare a tasty sauce to spoon over slices of stale bread.
Numerous accounts also survive among woodcutters: it is said that it was customary to always carry a caldaino, a pot filled with meat soup. At mealtime, it was quick and convenient to reheat it and pour it over a few bites of bread, creating a complete and nourishing dish.
Some believe the term Scottiglia derives from carne scotte (cooked meat) or from culinary expressions linked to the reuse of leftovers and offal from the previous day. This practical and respectful use of ingredients was a hallmark of Tuscan peasant cuisine and remains part of the dish’s enduring identity.
| Calories | ~510 kcal |
| Fat | ~24 g |
| Carbohydrates | ~10 g |
| Protein | ~43 g |
| Sodium | Varies with seasoning |
💰 Food Cost Calculator (Professional)
- Average raw portion: 225 g beef / guest
- Cooked yield: ~78%
- Estimated plate cost: $6.50 – $7.20
- Suggested menu price: $22 – $26
- Target food cost: 28–32%
📄 Banquet & Catering Use
Scottiglia is ideal for banquets, family-style service, and winter catering menus.
Download Banquet Prep PDF👨🍳 ChefDesign Menu Engineering Note
This dish performs exceptionally well as a high-margin comfort entrée. Best positioned as a seasonal special or heritage Tuscan feature.
Consult ChefDesign