Peposo by Brunelleschi

Preparation:

Preparation: Finely chop an onion, a carrot, a large celery rib, 4 cloves of garlic, 2 lemon zests and the leaves of a nice sprig of rosemary and 2 strands of sage herb. Put everything in a saucepan, with a lid able to hold the steam well, with 8 tablespoons of extra-virgin olive oil from the mill and a tightly tied bunch of pepolino and marjoram, herbs with a fresh and pungent aroma. Cook over low heat, covered pan, stirring often with a wooden spoon, gently, in large spirals of the arm, so that the stewing (half an hour) takes place uniformly, to mix, homogenize, blend the set of vegetables and herbs in one essence. Then, raise the flame a little, leave the pan uncovered, and turn it even more often, being careful to scrape the bottom as a little crust forms. Leave to brown for another 30-35 minutes so that the mixture shrinks and browns a bit. At this point, gently place 800 g of veal muscle cut into chunks on the well-stewed mince, over low heat, and make sure it doesn't touch the bottom of the pan, otherwise it will roast you and become grimy when braised. On the other hand, he must sweat, well covered pan, slowly ooze his precious sap, to enrich everything and thicken the savory texture, heat to the minimum possible, he must not lose any fresh aroma or by exhalation (even if the kitchen, you will hear, yes will saturate with a herbaceous, slightly toasted scent), nor for roasting: cook for at least 30 minutes in this way. Start giving it its character now; the stew must become Peposo. Uncover the pan, raise the heat, pour a full glass of Niccolini's superb Malvasia, a white wine with a pungent aroma of ripe fruit (but tinged with fresh walnut, flowering hazelnut and citrine fragrance) and let it stand, continuously turning the together with meat and vegetables, until they take on a little colour, but absolutely without making them crunchy: it is the moist nature of the stew, not the dry one as for the roast. At this point take a blender and while the wine is consumed in the pan, prepare a very fine blend, perfectly blended and homogenized, with a meat cube, 7 thigh pears (or other varieties, ripe and sweet) peeled and cut into pieces, the zest (the yellow) of a lemon, a pinch of dried basil, a pinch of fennel seeds, 3 cloves of garlic, a pinch of fine spices and plenty of ground black pepper with 2 teaspoons of boiling water. Slowly pour it into the pan, turn and mix everything well, bring it back to the boil, adjust the heat to very low, cover, simmer for another 15 minutes so that everything mixes well. Then uncover halfway through to make it thicken a little, and boil it for another 1/4 of an hour, stirring several times. The 'drug' now. White pepper and black pepper in grains and green pepper with its conservation liquid put in large quantities to foment the excitement. Then again low heat - taste and adjust the savoury, the sweet, the strong, the spicy, the aromatic according to the fantasies of the moment - but quickly now, a few minutes which otherwise loses the vivacity of the fragrance of spices and aromas; then turn off the heat, cover well, let it rest. Finally, after having deprived them of the core but without peeling them, cut into large and thick slices other thigh pears and spread them in a layer each on four plates, arrange them quickly on top of a good amount of stew and serve.