Spezzatino di Maiale (Pork Stew)
From Culinaria Italy, edited by Claudia Piras (H.F. Ullmann, 2004)4 serving(s)
1 1/4 pounds lean pork
1 sprig of rosemary
5 cloves of garlic
2 to 3 tablespoons extra virgin olive oil
Salt and pepper
1 1/2 cups ripe tomatoes, seeded and chopped (canned diced tomatoes can be used in a pinch)
1. Cut the meat into pieces and saute in the olive oil with the rosemary and garlic until brown. Season with salt and pepper and add the peperoncino and tomatoes.
2. Braise for 1 hour, adding a little hot water if needed.
Per serving: 375 calories, 41 grams protein, 4 grams carbohydrates, 2 grams sugar, 21 grams fat, 112 milligrams cholesterol, 94 milligrams sodium, 1 gram dietary fiber.