Baeckeoffe

Preparation:

Preparation: It should mean 'baker's soup', because the women brought this dish to the baker, to have him cooked in his oven after the bread. The baeckeoffe must cook slowly and for a long time, at regular heat, and is excellent for cold days: first of all the pot: it is in earthenware, oval, with high edges, and is sold with its relative lid which is 'welded' with bread dough or made with water and flour. I've never seen any in Italy, but I think that an earthenware pot that holds the oven could be fine just the same, remembering to leave a small hole in the 'welding' of the pasta to let the steam escape. Cut all the meat into pieces and marinate for 24 hours in white wine with the spices, a few peeled onions, the bouquet garni, the leeks and the pepper. The next day, peel the potatoes and cut them into rather thin slices, and use them to line the bottom of the crock pot. Add a layer of onions (always sliced) to the potatoes, then the meat, then the potatoes again and the onions on top. Add a little water to the white wine in the marinade and sprinkle the onions, potatoes and meat with it. The liquid should not cover the ingredients but reach halfway up the pan, add the vegetables and the herbs from the marinade, salt and pepper. Cover by sealing the lid with a little bread dough or with a paste made of water and flour. Bake in a hot but not too hot oven for about 3 hours. (in a normal oven, thermostat 5/6) It is served with a green salad dressed with vinaigrette.