Pork Stew with Vegetables

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Swinter Tuscan recipes method!
If you have been following Experience Tuscany, you should know that Tuscany up to a very recent past was not a rich territory, and the greatest majority of people lived in the countryside working the fields, with very little comforts, resources and food. Therefore their ingenuity crafted recipes that could help them go through cold winters of hard work with very few and simple ingredients.
Stewed pork with vegetables was one of these recipes. Pigs were raised in farms for the land owner, and the workers got to keep some animal parts, usually the less valued ones, such as the entrails. With time these recipes have become the standard Tuscan culinary tradition, while the cuisine of the wealthy, full of spices and elaborated dishes, was lost.
The timing of this recipe is a bit long, but it mainly is cooking time. So you can attend other things while preparing this dish.

1 kilo of pork, half a white cabbage, 3 potatoes, a sprig of sage, a sprig of rosemary, 4 cloves of garlic, a glass of wine, 300 grams of peeled tomatoes, extra virgin olive oil, salt and pepper.

Cut up the pork in small pieces and place them in a pan with a little oil, sage, rosemary and the whole garlic cloves, and sautè. Add the red wine and let it evaporate. Add the tomatoes and cook for half an hour, then the potatoes, peeled and diced, and the white cabbage, roughly cut. Cook for another hour, until both meat and vegetables are tender, adding some broth if necessary.

This recipe is the “sophisticated” version of scottiglia.