Spezzatino di maiale all’abruzzese

Name: Spezzatino di maiale all’abruzzese (Pork Stew with Sweet and Hot Peppers from the Abruzzo)
Yield: Serves 6
Cuisine: Italy
Ingredients: Salt and freshly ground black pepper; 1 large yellow onion, finely chopped; 5 cloves garlic, minced; 1 tablespoon fennel seeds, toasted in a dry pan and crushed; 1 fresh chile pepper, chopped, or ½ teaspoon chile pepper flakes, or to taste; 1 fresh chile pepper, chopped, or ½ teaspoon chile pepper flakes, or to taste; 1 cup dry red wine; 1 can (28 ounces) plum tomatoes with juice, crushed; About ½ cup olive oil; 2½ pounds boneless pork shoulder, cut into 1½-inch pieces; Salt and freshly ground black pepper; Red wine vinegar (optional); 2 large red bell peppers, seeded and cut into large dice; Olio santo (see note; optional)

Pork Stew with Sweet and Hot Peppers from the Abruzzo

Preparation info

Serves
6

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

The Abruzzese love hot peppers and delight in drizzling olio santo over dishes they believe need a little gastronomic kick. In this rich pork stew, red bell peppers add sweetness and balance the heat of the diavolicchi, or “little devils.” Some versions of this recipe use chopped rosemary instead of fennel seed. Serve this ideal cold-weather dish over soft polenta.

Ingredients

Europe
Italy
Abruzzo and Molise
Main course
Gluten-free
Mediterranean

Ingredients

Method