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

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