Pork Stew: Quite obvious, very simple, and if it didn't exist we'd have to invent it.
Prep Time: 30 minutes
Cook Time: 1 hour, 20 minutes
Ingredients:
- 1 3/4 pound cubed pork
- 6 ounces pitted mildly tart black olives
- 1 3/4 pounds canned tomatoes
- The leaves of an 8-inch (20 cm) sprig of fresh rosemary, stripped from the sprig and minced (a tablespoon)
- 2 cloves garlic, minced
- 3/4 cup red wine, warmed
- 3/4 cup dry Marsala wine, warmed
- 3 tablespoons olive oil
- Salt and pepper to taste
Preparation:
Sauté the garlic and the rosemary in the olive oil, and once the garlic has turned blonde-brown add the pork. Brown everything, then stir in the Marsala and the wine and cook over a lively flame until they have evaporated. At this point stir in the tomatoes, a cup of hot water, and the olives, and season to taste with salt and pepper. Lower the flame to a simmer and cook for an hour and a half, by which time the sauce should be fairly thick.
Serve with a tossed salad, toasted Italian bread, and a light, zesty red wine.
Serve with a tossed salad, toasted Italian bread, and a light, zesty red wine.
