A rich, enveloping and aromatic dish that combines the tradition of meat stew with the unique taste of Pistacchio verde di Bronte P.D.O. granules. Perfect for colder days or a Sunday lunch with the family, this dish is a perfect balance between the softness of the meat, intense flavor of porcini mushrooms and the crispy, aromatic touch of pistachios.

Ingredients for 4 persons:

  • 1 tablespoon extra virgin olive oil
  • 450 g of lean meat stew (beef or veal)
  • 100 g onions
  • 225 g fresh or dried porcini mushrooms (soaked)
  • 100 g wild fennel
  • 200 ml of vegetable broth
  • 15 g flour
  • 50 g pistachios in grains (preferably Pistacchio Verde di Bronte P.D.O.)
  • 1 bunch of herbs (rosemary, thyme, sage)
  • Salt and pepper to taste.
  • 1 glass of red wine

Preparation:

  1. Preparing Ingredients
    Finely chop the onions, clean the porcini mushrooms (if fresh) and slice them. Also wash and chop wild fennel. This step is critical to ensure uniformity in cooking and flavors.
  2. Browning Meat
    In a saucepan suitable for baking, heat a tablespoon of extra virgin olive oil. Add the diced stew and brown it for about 5 minutes over medium heat until it is well sealed and lightly browned on all sides. Add chopped onions and sliced porcini mushrooms. Continue stirring for another 5 minutes until the vegetables are soft and lightly browned.
  3. Adding Wine and Broth
    Add the chopped fennel and deglaze with a glass of red wine. Let the alcohol evaporate over high heat for a couple of minutes. At this point, pour in the vegetable broth, stir well, and season with the chopped herbs. Adjust salt and pepper to taste.
  4. Cooking in the Oven
    Cover the casserole dish with a lid (or aluminum foil if it has no lid) and transfer it to a preheated oven at 180°C (350°F). Let it cook for about 1 1/2 hours. Slow cooking allows the meat to become very tender and absorb all the flavors.
  5. Adding the Flour and Pistachio Grits
    Stem the flour in a little cold water to avoid lumps. After 1 1/2 hours, remove the casserole dish from the oven, pour the flour mixture into the preparation along with the pistachio granules. Stir well to mix and return to the oven for another 15 minutes. The flour helps thicken the sauce, while the pistachios add an unmistakable aroma and a pleasant crunch.
  6. Plating and Serving
    Serve the stew piping hot, accompanied by a side of boiled potatoes, carrots, and a seasonal vegetable of your choice (such as spinach or kale). This delicate side dish perfectly enhances the flavor of the meat and pistachios.

Presentation Tips

  • Decorate the dish with a final sprinkling of pistachio granules for a touch of color and crunch.
  • Accompany the stew with some homemade bread or polenta, perfect for scooping up the delicious sauce.

Why is it Special?

This recipe celebrates traditional flavors combined with innovation. Pistacchio verde di Bronte P.D.O., with its aromatic and delicate taste, gives the stew a unique character, turning a simple dish into a true gourmet experience.

Enjoy your meal! 🌿