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you've got a fragrant, bubbling caldron of Pork, Bean and Acorn Squash
Stewing ... maybe it's snowing ... maybe you have a warm, wood fire fire
going. There's something special about the redolence of burning pinion pine
logs. This wonderful smell is one of the blessings of living in the Rocky
Mountain West. Wow!
Now, imagine adding to that pinion essence the aroma of
roasting pork, then of roasting vegetables in a bed of extra virgin olive
oil. Yeah, it doesn't get a whole lot better than that for a true romantic.
I can almost imagine being holed up in a mountain cabin in the Italian alps
... oh, sorry, I almost drifted off there.
Anyway, this wonderfully rich and kind of "sweet" Italian
stew is just the ticket for that brisk winter eve'. But, if it's spring or
summer where you are, don't let that stop you. This is too good to wait on
for the perfect atmosphere. Go for it. Now!
New Italian Recipes Presents:
Italian Pork, White Bean and Acorn Squash Stew
Ingredients for this heavenly Italian stew
2 cups dried Italian white beans
2 tablespoons olive oil
2 pounds boneless, country-style pork spareribs, cut into 1 1/2-inch pieces.
Remove as much of the fat as you can.
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, minced
3 garlic cloves, sliced thinly
4-5 cups homemade
chicken stock or canned broth
1 1/2 cups canned tomatoes with juices
1 tablespoon (packed) chopped fresh sage or 1 teaspoon dried
1 1/2 cups 1/2-inch cubes peeled acorn squash
2 tablespoons minced fresh Italian parsley
Preparation:
Place Italian beans in large bowl. Cover generously with cold water and soak
overnight. Drain beans in colander. Rinse them well until all foaminess is
gone. (This is the sugar that keeps Beano in business).
Cook the beans in plain water for 1-1 1/2 hours. No salt.
This helps to tenderize the beans, especially at high altitudes. Heat 1
tablespoon of olive oil in a heavy large skillet over high heat. Add the
pork in batches and brown on all sides.
Transfer pork to heavy large pot or Dutch oven. Season with
salt and pepper.
Heat remaining 1 tablespoon oil in same skillet over
medium-low heat. Add onion, carrot, celery and garlic and sauté until soft,
about 10-15 minutes. (The longer you cook vegetables such as these over
relatively low heat, the more of their delicious, fabulous smelling juices
they will release).
Transfer vegetables to pot with pork. Pour 1 cup stock into
skillet and bring to a boil, scraping up browned bits from the pork. Add
deglazing liquids from skillet, remaining 4 cups stock, beans, tomatoes and
sage to pot.
Cover pot and simmer stew 1 hour, stirring occasionally.
Uncover pot and simmer 15 minutes to reduce liquids.
Add squash and simmer until beans, pork and squash are
tender, about 30 minutes longer and, bada bing! You've got a truly delicious
Italian stew.
Transfer this wonderful Italian soup creation to some
authentic Italian soup bowls and get ready for the praise that is sure to
come your way.
Garnish with fragrant Italian parsley and serve it.
This is a fair amount of work, I'll give it that, but you
will find that it has been well worth the effort. Italian beans are
cannelloni, etc. You can use navy or great northerns if need be.
Bun appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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Italian Pork, White Bean and Acorn Squash Stew
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