La padellaccia

Name: La padellaccia (Pork bits with garlic and rosemary)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: small piece dried chile; 2 to 3 tablespoons medium-fruity extra-virgin olive oil, preferably from Sabina; 2 to 3 tablespoons medium-fruity extra-virgin olive oil, preferably from Sabina; about 2 pounds (1 kg) small pieces mixed fresh pork (fresh bacon, liver); about 2 pounds (1 kg) small pieces mixed fresh pork (fresh bacon, liver); scant 1 cup (200 ml) dry white table wine; salt; 1 head garlic; needles from 1 sprig rosemary

Pork bits with garlic and rosemary

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1 head garlic
needles from 1 sprig rosemary
small piece dried chile

Europe
Italy
Savoury
Mediterranean
Spicy
Gluten-free

Method

Flatten the garlic without peeling. Put the garlic, rosemary needles, chile, oil, and pork pieces in a skillet and brown everything over a lively flame. Add the wine and finish cooking, stirring often, over medium heat. Just before the dish is ready, season with salt. Serve piping hot.