Pork Tiella with Wild Mushrooms and Potatoes

Name: Pork Tiella with Wild Mushrooms and Potatoes
Yield: Serves 4
Cuisine: Italy
Ingredients: ¾ cup dried porcini or cèpes mushrooms (¾ ounce); ¾ cup dried porcini or cèpes mushrooms (¾ ounce); 1 pound boneless pork shoulder, cut into 1½-inch chunks; 3 ounces thinly sliced pancetta, shredded; 3 garlic cloves, crushed; 3 tablespoons extra virgin olive oil; 1 tablespoon chopped fresh flat-leaf parsley; ¼ teaspoon crushed hot red pepper; 1 long fresh rosemary sprig; 1 pound Italian brown mushrooms, quartered; 1 pound red potatoes, peeled and thickly sliced; 4 ounces caciocavallo or aged provolone cheese, shredded; 4 ounces caciocavallo or aged provolone cheese, shredded; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

This recipe is from the Silana Mountains area of Calabria, Italy, where the wonderful cow’s milk cheese called caciocavallo is made. You may have seen pairs of the pear-shaped cheese connected by a rope hanging over a beam in Italian groceries, a shape resembling the legs of an equestrian, which explains its name (cavallo means “horseman” in Italian).

A tiella is a wide, medium-high glazed earthenware cooking vessel popular in Calabria and Puglia; the word also

Ingredients

Europe
Italy
Main course
Mediterranean
Puglia
Gluten-free

Ingredients

Method