Pork stew is a rich and flavorful dish, typical of Emilian cuisine. The pork is slowly cooked with tomato paste, onion and red wine to obtain a tender and tasty texture. The walnuts, added at the end of cooking, give the dish a crunchy note. Perfect to enjoy on cold winter days.
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Soften the finely chopped onion in plenty of olive oil
Add the meat and sauté it, then pour in the red wine, let it evaporate a little and add the tomato paste very diluted in warm water, and finally the red pepper
Cook slowly over low heat until the meat is fully cooked; if the sauce thickens too much, add more warm water
Roasted nuts in oil can also be added
Pan
Wooden Spoon
Store in the refrigerator for up to 3 days.
Traditional dish from the Emilia-Romagna region.
Italia
| Energy (kcal) | 178.28 |
| Carbohydrates (g) | 0.98 |
| of which Sugars (g) | 0.98 |
| Fat (g) | 12.87 |
| of which Saturates (g) | 4.54 |
| Protein (g) | 10.21 |
| Fiber (g) | 0.19 |
| Sale (g) | 0.03 |
