Italian Pork Stew Food

ITALIAN PORK STEW

Steps:

• Place flour in a shallow dish. Add pork, a few pieces at a time, and turn to coat. In a Dutch oven, brown pork in 3 tablespoons oil in batches. Remove and keep warm., In the same pan, saute onion in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy paste, herbs, salt, pepper flakes, pepper and pork; bring to a boil., Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Stir in parsley. Cover and cook 30-40 minutes longer or until meat is tender. Skim fat; discard bay leaves and cinnamon stick., Serve with pasta; sprinkle with cheese. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

PORK STEW WITH SWEET & HOT PEPPERS FROM THE ABRUZZO

Steps:

• In a skillet or large sauté pan, heat 4 tablespoons of the olive oil over high heat. Working in batches, brown the pork on all sides, adding more olive oil,l as needed and seasoning with salt and black pepper as you turn the meat. Each batch should take 8 to 10 minutes. When a batch is ready, use a slotted spoon to transfer the pieces to the tagine. Deglaze the pan with about one-half the wine and pour the juices over the meat.
• In a skillet or sauté pan, warm the remaining 2 tablespoons olive oil over medium heat and add the onion. Sauté for about 10 minutes, until very soft. Add the garlic, fennel seeds, and chile pepper and cook for 3 minutes longer. Add the remaining wine and the tomatoes and simmer for a few minutes to blend the flavors. Transfer the sauce to the tagine along with the pork and its juices. Add the bell peppers, raise the heat to medium, and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, until the pork is meltingly tender.
• Taste the stew and adjust the seasoning. You can add a few spoonfuls of vinegar for balance.

ITALIAN PORK TENDERLOIN

Steps:

• Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
• Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

ITALIAN PORK STEW

Steps:

• Rinse the beans, and drain.
• In a large saucepan combine the beans and the 6 cups of water, and bring to a boil.
• Reduce heat to a simmer, and cook uncovered for 10 minute.
• Remove from heat, cover and let stand for 1 hour.
• Drain and rinse beans, then transfer to a 4-quart slow cooker.
• In a large skillet cook the sausage over medium heat until sausage is no longer pink, breaking up the sausage as it cooks. Drain off the fat.
• Transfer the sausage to the slow cooker.
• In the same skillet cook the pork, half at a time, until pork is not longer pink. Drain off fat.
• Transfer pork to slow cooker.
• Add onion, carrots, and garlic to the slow cooker.
• Stir in the 3 cups of water, bouillon granules, thyme, and oregano.
• Cover and cook on low for 7-8 hours or on high for 3 1/2-4 hours.
• If using low setting, turn slow cooker to high after the 7-8 hours.
• Stir the wine into the tomato paste and add the mixture to the slow cooker along with the parsley.
• Cover and cook for 15 min more.

ITALIAN PORK STEW

Steps:

• Coat the slow cooker with cooking spray; layer the onion, bell peppers, and garlic in the cooker.
• In a big skillet over med-high heat, warm 1 ½ tablespoon oil until very hot.
• Add half the meat; cook until browned on all sides, 4-5 minutes; transfer meat to cooker.
• Repeat with remaining oil and meat.
• Add the tomatoes and wine to the skillet; bring to a boil, scraping up any browned bits stuck to the pan.
• Add in the fennel, orange zest, rosemary, red pepper flakes, salt, and black pepper.
• Pour over everything in the cooker; cover and cook on LOW for 7-9 hours, until pork is fork tender.
• In a small bowl, whisk the flour and water together; whisk the slurry into the hot liquid in the slow cooker, increase heat to HIGH and cook, uncovered, for 15 minutes, until thickened; taste and add salt/pepper if needed.

SLOW COOKED HEARTY PORK STEW

Steps:

• Trim the roast of fat, and cut into 1-inch pieces.
• Place the flour in a plastic bag, dump in the pork pieces and shake the bag until coated.
• Heat half the oil in a heavy skillet or Dutch Oven, and cook half the pork pieces over medium heat until lightly browned.
• If Using a Slow Cooker, place the browned pork pieces in the slow cooker, then continue to brown the remaining pieces, and place these in the slow cooker when browned as well.
• Dump the rest of the browned pork and remaining stew ingredients except the garnish into the slow cooker and turn it on low for 8 hours.
• If using a Dutch Oven, after browning the meat, remove it to a plate, and saute the onion, carrots, celery, and garlic until tender, about 5 minutes.
• Return the meat to the pot along with the remaining stew ingredients except the topping.
• Bring to a boil, then reduce heat to a simmer,cover, and cook for 2 1/2 to 3 hours or until the rest is very tender.
• Just before the stew is finished, chop the topping ingredients together.
• Serve the stew on polenta, or in bowls with a sprinkling of Gremolata on top.

ITALIAN VEAL STEW WITH POTATOES | SPEZZATINO RECIPE

Steps:

• With the help of a small food processor, chop the celery, carrot and onion into small pieces and set aside. Then with a sharp knife, cut the veal into 3 cm (1 inch) pieces.
• Flour the pieces of meat and shake them to remove excess flour. Keep them aside. In a large casserole, make a soffritto with the extra virgin olive oil and the chopped vegetables. Cook over low heat until softened and golden, about 2 minutes.
• Add the floured pieces of meat. Cook over high heat for 3 minutes, turning them from time to time until browned all over. Then add the dry white wine. Mix and let it evaporate completely over high heat.
• Add a couple of ladles of hot stock and a pinch of salt. Cover with a lid and reduce the heat. Let the veal stew cook for about 30 minutes over very low heat, taking care to stir it from time to time. While the veal is cooking, peel the potatoes and cut them into fairly regular pieces of about 4 cm (1 1/2 inch).
• Now add the potatoes. Season with salt, freshly ground black pepper and the rosemary. Then add a ladle of hot stock.
• Add two tablespoons of tomato paste. Stir and cook for another 45 minutes. During the cooking, don't stir very often or you risk flaking the potatoes. They must be soft, but still intact. Remove the sprig of rosemary before serving. Italian veal stew with potatoes is ready. Serve it hot

SLOW-COOKER PORK STEW

Steps:

• Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
• Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
• Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

HERBY PORK STEW

Steps:

• Put the pork into a large bowl and coat the pieces very lightly with the flour.
• Chop the onion, celery, garlic and herbs finely and sauté in olive oil until softened.
• Add the pork and fry until the meat is browned.
• Add the white wine to almost cover.
• Evaporate off the wine on a medium heat.
• Cook slowly in vegetable stock to cover, adding more stock gradually if needed, for at least an hour and a half.

ROMANIAN PORK AND POTATO STEW

Steps:

• To make the stew: In a large skillet with a lid or a Dutch oven, sauté the pork in lard, bacon grease or oil until brown on all sides. Add the onion and sauté until it becomes translucent. Add water or stock to cover the meat. Bring to a boil. Reduce temperature, cover and let simmer until pork is almost tender.
• When pork is almost tender, add the tomato paste, Vegeta, paprika, salt and pepper to taste, stirring to combine. Then add the potatoes. Return the mixture to a boil, adding more water or stock, if necessary, reduce temperature, cover, and simmer until potatoes and pork are tender.
• Remove from heat and add chopped dill or parsley. Serve with mamaliga.​​
• To make the mamaliga: In a small saucepan, bring the water or stock to a rolling boil. Add the salt or Vegeta and butter, stirring to melt. Using a wooden spoon, add the cornmeal very gradually, while stirring constantly in the same direction.
• Simmer over low heat, stirring frequently, until it thickens and starts to pull away from the sides of the pot, about 35-40 minutes. Serve hot. If desired, while mamaliga is still hot, add more butter, cheese, and herbs. Mamaliga can also be served with a dollop of sour cream. Mamaliga can be poured into a pan. When cool, it can be flipped out onto a cutting board, cut into squares and sauteed in butter until crispy.