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Recipe by
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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Soften the finely chopped onion in plenty of olive oil
Step 2 of 4: 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
Step 3 of 4: Cook slowly over low heat until the meat is fully cooked; if the sauce thickens too much, add more warm water
Step 4 of 4: Roasted nuts in oil can also be added
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Tree nuts
In gray: not detectedDetected
| Average values | Per serving238 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,630 kJ390 kcal | 686 kJ164 kcal |
| Fat | 27.69 g | 11.66 g |
| of which saturated fatty acids | 9.79 g | 4.12 g |
| Carbohydrates | 3.4 g | 1.43 g |
| of which sugars | 3.4 g | 1.43 g |
| Fibre | 0.67 g | 0.28 g |
| Protein | 22.18 g | 9.34 g |
| Salt | 0.1 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
