Finely chop 2 cloves of garlic, the onion, carrot, celery, parsley and chilli pepper, and sauté them in a saucepan (if possible, of terracotta) over a medium heat with the olive oil, stirring frequently until the mixture browns. After 5 minutes, add the pieces of meat, trimmed of any fatty parts. Cook for about 10 minutes so that the meat browns all over, then pour in the wine and let it evaporate. Add the tomato passata and season with salt and pepper, stirring thoroughly. Put the lid on the pan and cook over a medium-low heat for roughly 1 hour, gradually adding the broth and stirring from time to time. In the end, the Scottiglia should have a liquid, soup-like consistency. Cut the slices of bread in half and toast them. Rub them with the remaining clove of garlic, place 2 half-slices in each soup bowl and cover with plenty of Scottiglia. Leave to rest for a few minutes, so that the bread absorbs the flavours, and then serve!
Like many Tuscan recipes, Scottiglia is a dish of “poor” origins, a dish that was prepared with leftovers and “offcuts” (neck, legs, wings, offal). This version of the recipe has been transformed to be richer and less rustic, but we hope that, nonetheless, it manages to convey the genuineness and fragrance of the “makeshift” dish of days gone by.