This recipe is taken from La Cucina Molisana, by
Serve this dish with plenty of vegetables and bread.
Trim the meat carefully. Pour the oil into a wide, shallow, flameproof casserole and arrange the cubed meat in the dish with the belly pork and the garlic. Cook over a high heat for a few minutes to seal the meat, then add the wine. Let the alcohol fumes evaporate for 2–3 minutes, then add salt and cover. Simmer for about 30 minutes, then add the chilli and the olives and stir. Transfer to a
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