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Stewing is slow cooking on a very low heat over extended periods of time. The fats and liquids that are expelled from the ingredients are infused with the cooking liquids such as wine and broth. This process softens the meat and vegetables, and embeds the flavours of herbs and spices into them.
Stewing is always carried out with the pot covered. The ingredients are cooked by being immersed in the hot liquid and steam built up inside the pot. For the best results, use fattier meats with tendons or cartilage, the slow cooking process melts the fats for a richer flavour.
Marinating the meats with wine, herbs and spices prior to stewing garners even better results. A classic Italian stew is the famed ragù. Stewing cod, octopus and cuttlefish with tomato sauce in a natural cast iron pot will guarantee its tenderness and superlative flavour. Ghisanativa is exceptional at stewing meat, fish and vegetables.