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Stewed Chops

Cotolette in umido


This is a typical recipe of the countryside of Faenza from the 1930’s, it was offered by the sharecropper to the seasonal farmers, during the harvest of the fruit, the vintage and the harvest. It was served with stewed peas.


Difficulty: Medium

Ingredients: 500 g of pork loin, breadcrumbs as much as needed, nutmeg, 2 eggs, 3 tablespoons of tomato purée as needed, seed oil and grated Parmesan cheese.

Preparation: Cut the pork loin in thin slices, roll them in the beaten eggs, the bread, the nutmeg and the salt, then fry them in a frying pan. Arrange the fried chops in a wide pan, in which you have poured seed oil, and cover them with water mixed with the tomato purée. Let it simmer for about half an hour, making sure that they do not stick; in the end the water should be completely absorbed. Before turning the heat off, sprinkle with grated Parmesan cheese.

Suggested red wine Merlot dei Colli bolognesi



Recipe sent by: Rosanna Bonafede - Bologna

Last modified May 12, 2011

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