This stovetop simmering stew will have
your kitchen smelling like the neighborhood trattoria. Serve
over hot noodles or polenta, accompanied with crusty Italian
bread and a tossed green salad.
Calabrian
Pork Stovetop Stew
- 1 pound lean pork cubes,
cut 3/4-inch (shoulder, fresh leg, tenderloin)
2 tablespoons all-purpose flour
1 tablespoon olive oil
3 medium carrots, pared and sliced 1/2-inch thick
2 cloves garlic, crushed
1 (14 1/2-ounce) can diced tomatoes
1/2 cup dry red wine
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne
- 1 cup frozen pearl onions
1 (9-ounce) package Italian green beans
- Toss pork cubes with flour
and brown in hot oil in large skillet with lid. Remove pork and
reserve.
- Sauté carrots in
skillet, adding more olive oil if necessary, until brightly colored;
return pork to pan with garlic, tomatoes, wine, Italian seasoning,
salt, pepper and cayenne. Bring to a boil, lower heat, cover
and simmer for 20 minutes, until pork and carrots are tender.
- Stir in onions and green
beans and heat through, about 5 to 7 minutes.
Serves 4.
Wine suggestion: Serve
with Chianti, a Sangiovese or Pinot Noir.
Nutrition Facts
Calories 310 calories
Protein 28 grams
Fat 8 grams
Sodium 1040 milligrams
Cholesterol 75 milligrams
Saturated Fat 2 grams
Carbohydrates 27 grams
Recipe provided courtesy
of Pork, The Other White Meat.
