Cooking Lombatine di Maiale alla Napoletana
Lombatine di Maiale alla Napoletana
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,
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
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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