Spezzatino di maiale con piselli (Pork stew with peas) Second Course/Main Course
Pork stew with peas is a complete and spring-like second course, between the goodness and freshness of peas and the appetizing and delicious pork meat, this second course is truly succulent, pork meat that in Calabria is used a lot cooked and especially in the processing of various types of sausages (seasoned sausage, capocollo, soppressata, soppressata, nduja, bacon and more). A delicious dish with a special note of goodness in the name of the flavors of Calabria: the spicy or sweet Calabrese chili pepper, the legendary dried and ground chili pepper (which is always used for the processing of sausages and in various cooked dishes). A truly unique mix of flavors.
INGREDIENTS:
• Pork stew 400 gr
• Fresh or frozen peas 1kg
• Red onion from Tropea ½
• Salt 2/3 teaspoons
• Dried and ground sweet chili pepper 1 teaspoon
• Parsley
• Pepper
• Dried crusco pepper
• Garlic 1 clove
• Oregano
• Extra virgin olive oil 2/3 tablespoons
PREPARATION:
• Place the meat on a cutting board or a bowl, salt it, add the dried and ground sweet chili pepper, the oregano and mix
• In a pan add the chopped onion, parsley, crusco pepper, a drizzle of oil and a grain of pepper
• Start frying and add the meat that you will cook for 10 minutes, being careful to turn it to brown it well
• Add the peas and let it cook for 35/40 minutes, hydrating the stew and adding more oil at the end
• The stew with peas is ready, fresh bread, a glass of wine and enjoy your meal!
