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Home Flavours Traditional Recipes Meat dishes Stew with Pig’s Tails and Ears

Stew with Pig’s Tails and Ears

Stufato con code e orecchie di maiale

Lower Modena area. It is an single course, to be relished in the cold winter days. A little glass of Nocino liqueur tastes good afterwards.

Difficulty: Medium

Ingredients: 1 kg of pig’s ear and tail, 1 clove of garlic, 1 stem of celery, 1 onion, 1 pinch of salt and pepper, 2 cloves, 1 small piece of cinnamon, 300 g of potatoes. Serves 4.

Preparation: Burn the hair off the pigskin with a flame, or remove it with a razor blade or a knife. Cut the meat into small pieces and wash it well. Boil the meat for some minutes and then discard the water. Put the meat, the garlic, the celery and the onion coarsely chopped, the salt and the pepper, the cinnamon and the cloves in a saucepan, ideally earthenware, and then add a large quantity of water and let it cook slowly. During the last 10 minutes of cooking, add the peeled potatoes cut into big pieces.

Suggested red wine Lambrusco Salamino S. Croce

 

 

Recipe sent by: Rosina Verrini - Carpi (MO)

Last modified May 12, 2011

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