Pot au fire à la Corse

Ingredients for 6 servings:

• 250 g beef shoulder
• 250 g chicken breast, or chicken broth
• 250 g pork shoulder
• 50 g almonds, chopped
• 2 shallots
• 2 cloves garlic, pickled, finely chopped
• 3 tbsp olive oil, for frying
• 2 eggplant(s), diced
• 2 zucchini, diced
• 2 red bell peppers, diced
• 2 yellow bell peppers, diced
• 1 small can of tomato puree
• 1,000 g potatoes, small to medium-sized
• 30 g ginger, freshly chopped
• 1 red chili pepper(s)
• 1 tbsp Thyme, dried, shredded
• ½ tsp rosemary, dried, shredded
• 2 tbsp tomato paste
• 500 ml red wine, Carcajolo Noir, Sciaccarello and Niellucciu (the name given to Sangiovese in Corsica)
• 2 tsp cayenne pepper, pure, 30,000 to 50,000 Scoville
• 10 leaves of basil, freshly chopped
• 1 tbsp oregano, dried, shredded
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

A Corsican specialty. Spicy and easy to make.

Cut the meat (leg of lamb can be used instead of beef, but in this case, the pork should also be replaced with rabbit) into 1.5 cm cubes. Roast the almonds in olive oil. The oil is at the right temperature when a drop of water sizzles but is not yet sizzling. Add the diced meat and fry until crisp. Then add the onions, garlic, and ginger and fry briefly until translucent. Place the meat in a bowl and season lightly with salt and pepper. Cover and let it simmer with a little red wine. Bring the meat juices to a boil with the red wine. Now blanch the canned tomatoes, bell peppers, chili peppers, zucchini, and eggplant with the potatoes in the meat juices and thicken with the tomato paste. Add the remaining spices. Let it simmer briefly. Mix the meat and stock with the vegetables in a casserole dish and cook in the oven at 170°C for 60 minutes. This goes perfectly with an eau de vie (a Corsican pomace, similar to Italian grappa) and a semi-dry Corsican red wine or a sweet Medinet.