Sorry for doubling my recipe, I act before thinking, the correct language should be english.
Peposo alla Fornacina is one of that historical recipes of italian popular cuisine that if you do it respecting the old rules produce a tasty but “not refined” dish. I developed it in my own way using tricks and tips received or stolen from friend chefs. The base ingredient for this recipe is beef. The best cut you can use is the ossi buchi one, obviously whitout any bones and holes. The original recipe, used by the hard workers of the tuscan furnaces (where they produce “cotto” tiles), presumes to add all ingredients at the same time and put the skillet inside the furnace (close to the mouth where temperatures are low) and let it simmer till lunch (4 hours later). Using this method the result is a stew with all ingredients not perfectly armonized together. So, this is my way:
1 bottle of strong red wine (if you want to be precise use Chianti classico riserva)
In a deep skillet or a casserole warm up the oil. When the oil will be ready, put in the beef and let it take a nice brown colour than set aside. In the residual oil put all the grounded vegetables and let them caramelize till nice and brown. Put back the beef and add the tomato paste. Than add the whole bottle of wine, cloves, pepper grains and the grounded black pepper. Cover and let it simmer on low heat for about 2 hour, checking and whisking from time to time. Than add the cocoa powder and whisk. Add some liquid if needed (could be hot water or some more wine or beef stock) than cover and let it simmer for another 30 minutes. After add the grounded pear and whisk it in the sauce. Add some salt as taste and serve it hot.