Cooking Lombatine di Maiale alla Napoletana


Lombatine di Maiale alla Napoletana
Portions: 16
Portion size: 1 chop, 90–125 g vegetables
6 Italian peppers or bell peppers; red or green
700 g Mushrooms
1.4 kg Tomatoes
175 mL Olive oil
2 Garlic cloves, crushed
16 Pork loin chops
to taste Salt
to taste Pepper
P r o c e d u r e
1. Char the peppers over a gas flame until the skin is black. Rub off the blackened skin under cold running water. Remove and discard the seeds and core and cut the peppers into batonnet.
Note: Charring and peeling the peppers is optional, but it improves the flavor and removes the peel, which would otherwise come off during cooking and make the vegetable mixture less attractive.
2. Slice the mushrooms.
3. Peel, seed, and chop the tomatoes.
4. Heat the olive oil in a large sauté pan or brazier. Add the garlic cloves. Sauté them until they are light brown, then remove and discard them.
5. Season the chops with salt and pepper. Brown them in the olive oil. When they are well browned, remove and set them aside.
6. Add the peppers and mushrooms and sauté briefly, until wilted.
7. Add the tomatoes and return the chops to the pan. Cover and cook on the range or in a low oven until the pork is done. The vegetables should give off enough moisture to braise the chops, but check the pan from time to time to make sure it is not dry.
8. When the chops are done, remove them from the pan and keep them hot. If there is a lot of liquid in the pan, reduce it over high heat until there is just enough to form a little sauce for the vegetables.
9. Adjust the seasoning. Serve the chops topped with the vegetables.
V A R I A T I O N
Pollo con Peperoni all’Abruzzese Double the quantities of peppers. Increase the tomatoes to 2 kg. Omit the mushrooms and garlic. Add 450 g sliced onions and sauté them with the peppers. Instead of pork, use 3.6–4.5 kg chicken parts. Season with a little basil. If desired, reduce the quantity of chicken in the above recipe and add some Italian pork sausages.

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