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Pork stew

Pork stew

This is the traditional Sunday stew - a tasty recipe and economic dish! Rich in organic ingredients such as tomato passata, with wild fennel, asparagus and spring onions; sausage, pork rind and pieces of meat are added for a tastier sauce. It’s also an excellent sauce for fresh homemade pasta or for organic durum wheat artisan pasta such as the Lenato tagliatelle which holds the sauces better due to its evident roughness. With this recipe, to "fare la scarpetta," which means to savour a meal to the last bite - to mop up the sauce from a plate with a slice of bread is a must!

 

RECIPE

COURSE: Second course

CUISINE: Sicilian

DIFFICULTY: Low

PREPARATION: 20 minutes

COOKING: 2 hours

TOTAL TIME: 2 hours and 20 minutes

Portions: 4 people

 

Ingredients:

4 Pork ribs cut not too thin

2 Pork ribs

4 Sausages

3 Pieces of pork rind

1 Golden onion or shallot, small leeks

1/2 Glass of red wine

5 Cloves of garlic, poached

1 Onion, chopped

1 Bunch of wild fennel, washed and chopped

20 Asparagus, optional

1L Tomato sauce

2 Bay leaves

1 Teaspoon of sugar

4 Tablespoons organic extra virgin olive oil (Lo Castro)

1 Cup water

Salt to season

Black pepper to season

 

Preparation:

1) Remove the fat from the pork rind for a few (4-5) minutes in boiling water, drain and set aside.

2) Brown the meat, sausage and pork rind in a pan. It must be well browned on all sides.

3) As soon as the meat is well browned, sprinkle with salt lightly and add the sausage. Add extra virgin olive oil, bay leaf, onion, garlic, asparagus, and wild fennel. Cook over medium heat, stirring to flavour everything.

4) After 10 minutes, add the wine and raise the heat to medium to let it evaporate. Add the tomato sauce, sugar, salt and pepper.

5) Add water and bring to a boil. Reduce the heat and cook for 2 hours, turning from time to time, slowly, without breaking the meat. You will need to obtain a thick sauce. When cooked, the meat from the ribs should easily separate from the bone.

6) Season the pasta you prefer - busiate, tagliatelle or macaroni, with the stew, with or without meat and serve. You can also enjoy it as a second course accompanied with slices of homemade bread.