Pork Tiella with Wild Mushrooms and Potatoes

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

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 refers to the dish cooked in the pot. Success depends on proper evaporation of moisture, the quality of the mushrooms, the meat, and the potatoes, as well as on the cooking time, which must be calculated perfectly so that everything becomes meltingly tender at the same moment. Happily, a Spanish cazuela will work perfectly well in this savory recipe.