In the province of Viterbo, cooking is made of simple gestures and real ingredients, and organic extra virgin olive oil is one of those that give character to traditional dishes. Among the most deeply rooted recipes is the Pignattaccia, the peasant dish par excellence.
What the Pignattaccia is
Created to make use of humble cuts and seasonal ingredients, the Pignattaccia is a slow, hearty and fragrant dish: the peasant cooking of Tuscia in its most authentic form.
Ingredients for 4 people
- 1 kg of secondary cuts of beef (tripe, oxtail, head meat);
- 4 potatoes;
- 2 carrots;
- 2 celery stalks;
- 1 onion;
- 2 cloves;
- 500 g of ripe tomatoes;
- 1 glass of red wine;
- half a chilli pepper;
- salt;
- organic extra virgin olive oil.
Method
- Sauté the onion with a drizzle of organic extra virgin oil.
- Add the meat in pieces and let it brown.
- Add the carrots, celery, cloves and chilli.
- Deglaze with the red wine and let it evaporate.
- Add the tomatoes and the diced potatoes.
- Cover with water, season with salt and cook over low heat for about 2 hours.
- Serve hot, with home-made bread and a drizzle of organic EVO oil added raw.
The organic EVO oil of Frantoio Cesare Battisti
Our mill, in Vetralla since 1919, is among the most representative producers of organic oil in Tuscia. We process Caninese, Leccino and Frantoio olives with cold extraction and a continuous cycle, for an oil rich in aromas and ideal in the kitchen. Using it in the Pignattaccia means adding quality and telling the story of a land. You’ll find our organic oil in our shop.