Tuscan Vegetable and Pork Stew
By Patrick Thomas
This looks fantastic. Thanks to Patrick - a fellow Ruby's List follower.
Print This Recipe
2 Tablespoons extra-virgin olive oil
1 medium onion, diced
3 cloves garlic, green germ removed, minced
2 pounds pork leg or shoulder meat, cut into 1-1/2-inch cubes
1 cup fresh flat-leaf parsley leaves
1 cup hearty red wine
28-ounce can peeled tomatoes
2 branches fresh rosemary
12 good-size fresh sage leaves
4 small dried bird's-eye peppers, crushed, or hot paprika to taste
6 thick slices country-style bread
1 to 2 cloves garlic, peeled
Place the oil, onion, and minced garlic in a large heavy skillet over medium heat and cook until the onion is golden at the edges, about 10 minutes. Add the pork, stir, and cook until it has taken on a slight golden edge, about 5 minutes. Add the parsley and wine, stir, and bring the wine to a boil.
Reduce the heat so that the wine is simmering, and cook, stirring occasionally, until the meat has absorbed most of the wine, about 25 minutes.
When the meat has "drunk" all but a little of the wine, add the tomatoes and cut them into quarters with a spatula once they are in the pan. Stir to combine the tomatoes and meat, then add the rosemary and sage, nestling them down into the tomato juices, and stir in the peppers. Bring the juices to a boil, reduce the heat, cover and cook until the meat is very, very tender and has absorbed almost all the tomato liquid, resulting in a sparse but rather thick sauce, about 2 hours. Check the meat occasionally and stir so it does not stick, breaking up the tomatoes into smaller pieces.
About 15 minutes before serving, stir in 1/2 cup water, just to moisten the dish.
Preheat the Grill. While the "scottiglia" (stew) finishes cooking, toast the bread under the broiler and rub each piece with a garlic clove. To serve, place a slice of garlic toast on each of 6 warmed plates and top with the stew. Serve immediately.