Monday, March 21, 2011

Novescia Federation Biologists

Spezzatino di spalla alla zucca * stew with pork and pumpkin


Hello! Some time ago I promised you more delicious and unusual recipes for Bulgaria with pumpkin. Etoya too. Try it and you will not regret!
Ciao a tutti! Qualche tempo fa vi avevo promesso le ricette più deliziose con la zucca. Eccolo qua. Provatelo! Questa ricetta è della rivista Cucina moderna.

600 g of pork neck
400 g pure pumpkin 2 tablespoons
2 tablespoons flour
dry Marsala wine 1 sprig rosemary

1 sprig sage 1 clove garlic

300 ml broth
15 g olive oil


nutmeg salt, pepper

Clear meat greasy parts and cut into small cubes. Roll the cubes in flour flavored with nutmeg and freshly ground black pepper, shake off excess flour. Melt butter in a pan with some olive oil, add chopped to diced meat and rosemary and cook over high heat on all sides by turning with a wooden spoon. Pour half the broth, cover and reduce heat. Leave to simmer for about 30 minutes.
Put the pumpkin in the pan cut into small pieces, a few leaves of sage and the rest of the broth. Stir well, Season with salt and stew stirring occasionally for 20 minutes or until ready meat. Serve hot.


in italiano:
600 g pork shoulder
400 g pumpkin already clean
2 tablespoons flour 2 tablespoons dry Marsala wine
1 sprig rosemary 1 sprig
sage
1 clove garlic
300 ml broth
15 g butter
extra virgin olive oil
nutmeg
salt, pepper

Private the shoulder of the rind and the fatty parts, and then cut the meat into little cubes. In the flour flavored with nutmeg and plenty of freshly ground pepper and shake lightly to remove excess. Melt the butter in a pan with a little olive oil, add the diced meat and rosemary and let cook over high heat, turning on all sides with a wooden spoon. Sprinkle with half of the boiling broth, cover, reduce heat to low and simmer for 30 minutes.
Put the pumpkin in the pan also cut into small pieces, a few leaves of sage and the rest of the boiling broth. Mix well, season with salt and cook, stirring frequently, for 20 minutes or until the meat is diventata tenera. Servite lo spezzatino caldissimo.