Tuscan-style Llama Stew

Ingredients

In this Tuscan adaptation of Cazuela de llama, we incorporate Tuscan flavors and ingredients to give the dish a distinct Tuscan twist. The original Bolivian dish is traditionally made with llama meat, potatoes, corn, and a variety of Andean spices. In the Tuscan version, we replace the potatoes and corn with Tuscan vegetables like cannellini beans and kale. We also infuse the stew with Tuscan herbs such as rosemary and thyme, giving it a unique flavor profile that is characteristic of Tuscan cuisine. We alse have the original recipe for Cazuela de llama, so you can check it out.

• 500g (1.1 lb) llama meat, cubed 500g (1.1 lb) llama meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 can (400g) cannellini beans, drained and rinsed 1 can (400g) cannellini beans, drained and rinsed
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (60g) kale, chopped 2 cups (60g) kale, chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 35g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the cubed llama meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the sliced carrots and celery, and cook for another 5 minutes.
4. 4.
   Add the cannellini beans, diced tomatoes, beef or vegetable broth, dried rosemary, dried thyme, salt, and pepper. Bring the stew to a boil, then reduce the heat to low and let it simmer for 1 hour, or until the llama meat is tender.
5. 5.
   Stir in the chopped kale and cook for an additional 5 minutes, until the kale is wilted.
6. 6.
   Adjust the seasoning if needed, and serve the Tuscan-style Llama Stew hot.

Treat your ingredients with care...

• Llama meat — Llama meat can be substituted with beef or lamb if unavailable. Ensure that the meat is cubed into bite-sized pieces for even cooking.
• Cannellini beans — If you prefer a creamier texture, you can mash some of the beans before adding them to the stew.
• Kale — Remove the tough stems before chopping the kale leaves for a more tender texture.

Tips & Tricks

• For a richer flavor, marinate the llama meat in olive oil, garlic, and Tuscan herbs for a few hours before cooking.
• Serve the Tuscan-style Llama Stew with a crusty bread to soak up the delicious broth.
• If you prefer a thicker stew, you can add a tablespoon of tomato paste or flour to the pot.

Serving advice

Serve the Tuscan-style Llama Stew in deep bowls, garnished with a sprinkle of fresh parsley. Accompany it with a side of crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of the stew and sprinkle some grated Parmesan cheese. Serve it with a sprig of fresh rosemary for an elegant touch.