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RomanItalian

Spezzatino with Potatoes and Artichokes

A hearty Roman-style beef stew made with a special cut called fiocco or piccione, simmered with artichokes, potatoes, and white wine. The meat is browned first, then slow-cooked with garlic and rosemary until tender, and finished with artichokes and potatoes that absorb all the flavors.

Cook
1h 45min
Difficulty
medium

Ingredients

11 items
  • Fiocco di Manzo (Pigeon)A cut from the hind leg of beef, also called piccione in Rome. Use about 500–800 g for a family.
  • Olive OilExtra virgin olive oil, enough to coat the pan generously.
  • 1/2 glassWhite WineUse a good quality white wine such as Pecorino. Half a glass (about 125 ml).
  • 1 pcsGarlicOne clove of garlic, preferably Aglione della Val di Chiana. Slice it.
  • RosemaryA few sprigs of fresh rosemary.
  • ParsleyFresh parsley, used in the water to keep artichokes from browning.
  • SaltTo taste, added during cooking.
  • Black PepperFreshly ground black pepper to taste.
  • 2 pcsCarciofiFresh artichokes, cleaned and halved. Use the first of the season if possible.
  • PotatoesLocal potatoes, such as Viterbo or Leonessa potatoes. Cut into bite-sized chunks.
  • Water(optional) — A little water added during cooking if the stew becomes too dry.

Method

  1. Cut the fiocco (piccione) beef into bite-sized pieces: first slice along the grain, then cut across the grain into chunks.
  2. Heat a generous amount of olive oil in a large pan over high heat.
  3. Brown the meat in batches, adding a few pieces at a time to avoid overcrowding and to maintain high heat. Cook until all sides are deeply browned.
  4. Once all meat is browned, deglaze the pan with half a glass of good quality white wine (such as Pecorino), scraping up the browned bits from the bottom.
  5. Add 1 clove of garlic (sliced), salt, pepper, and a few sprigs of rosemary. Stir to combine.
  6. Cover the pan and let the meat cook gently for about 45 minutes.
  7. While the meat cooks, prepare the artichokes: remove the tough outer leaves, cut off the tips, halve them, and remove any fuzzy beard. Place in water with parsley to prevent browning.
  8. Peel and cut the potatoes into bite-sized chunks. Place in water as well.
  9. After 45 minutes, add the artichokes and potatoes to the pan. Increase the heat slightly and add a little water if needed to create some liquid.
  10. Cover and simmer for another hour, or until the vegetables are tender and the sauce has thickened, stirring occasionally and adjusting liquid as needed.
  11. Taste and adjust seasoning with salt and pepper. Serve hot.