The recipes of Villa Campestri combine all the taste of tradition with the unique touch of our extra virgin olive oil. If you want to delight your guests with tasty and healthy dishes, here is a fabulous recipe: Ravioli of Peposo with cream of sweet red onions, special dish of Villa Campestri Olive Oil Resort!
Villa Campestri is not only a splendid Renaissance Villa where you can spend unforgettable holidays in the Tuscan countryside, it is also a temple of good cuisine.
For us, nutrition is much more than a simple satisfaction of the palate, it is an alchemy of flavors and nutrients, made to surprise with taste but also to live healthy.
In fact, our ingredients are all genuine, strictly in season and coming from the territory.
Fresh fruit and vegetables, selected meats and a lot of attention to quality. In our restaurant we only use seasonal raw materials that come come directly from our estate or from nearby farms that practice free-range breeding.
Peposo is a dish born in the Florentine hills that tells the story of Tuscan cuisine.
A genuine cuisine made of simple but top quality ingredients, cooking over moderate heat,
condiments that enhance the taste without covering it.
In short, the story of an essential but at the same time refined cuisine in the careful choice
of the ingredients and respecting their nature.
The famous “peposo” is obtained by slowly cooking abundantly peppered beef muscle cubes in wine and broth.
A delight to try.
Some time ago our Chef Roberto Zanieri, aka Jerry, prepared for you a delicious recipe whose result will leave your guests speechless: Ravioli of Peposo with cream of sweet red onions, a special dish of Villa Campestri Olive Oil Resort!
Here is the recipe to taste Tuscan cuisine even at home.
Ingredients for 8 people
For the peposo:
For the pastry:
The cream of sweet red onion:
For the peposo
Place all ingredients in a baking dish, preferably earthenware, for 4 hours at 120° until meat is tender, taking care to cover with aluminum foil or cover the pan throughout cooking.
For the cream
Soften the onions and add water, cook for 40 minutes and mix it with the blender.
For the ravioli
Roll out the pastry, place a spoonful of the center and make peposo “ravioli”.
Cook for 4/5 minutes in salted water, place the cream on the bottom of the plate and lay it over the ravioli with parsley to decorate.
If you love genuine flavors, traditional dishes and an approach to slow cooking that can unleash the most intense flavors, then the Tuscan cuisine of Villa Campestri Olive Oil Resort is for you. We are waiting for you in our restaurant in Mugello to savor all the taste of our dishes!
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The Villa Campestri Olive Oil Resort Blog opens a new space dedicated to the recipes of chef Roberto Zanieri. Every last Thursday of the month we will present one of his delicious recipes, easy to prepare and inspired by the good tradition of Tuscany. Today we begin with “Cabbage mini-pie with cream of beans”.