Peposo dei Fornaciai (rump steak and black pepper)

Ingredients:

Rump steak

Red wine

Bay leaf

Salt

Black pepper

Garlic

Olive  oil

Sage

Cut the rump steak into little cubes. In a pan with olive oil lightly sauté the garlic and sage; then add the meat and a little wine, a pinch of salt and black pepper. Cook on a very low heat until the meat is tender.

cantine val d'orcia
MEMBERS
media consorzio vino orcia
PRESS MEDIA KIT
orcia
VIDEO
notizie vino toscana
NEWS