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Ingredients
1kg pork stew
600 g red and yellow peppers
150 g eggplant
150 g zucchini
1 clove garlic
1 medium onion
extra virgin olive oil
200 g cherry tomatoes
200 ml white wine
Pork stew with peppers, zucchini and eggplant
Pork stew cooked with peppers, eggplant and zucchini, all stewed to preserve and enrich the flavors.
recipe given by our chef Marco Fabio Dei Genovesi at .
- This course is: Main Course
- Difficult to prepare: EASY
- is a typical course made in: ITALIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Procedure
In a saucepan put the oil and fry the garlic and onion, when they are browned add the pork stew, sauté a little and pour over the white wine. Cover the pot and cook over low heat for 20-30 minutes, if necessary add a little water. Halfway through the cooking of the meat add the eggplant into cubes, peppers into thin strips, and the zucchini into small pieces. Combine the tomatoes cut in half, and the basil leaves, cover with a lid and simmer everything until completion of the cooking. Serve together with croutons of fried or toasted bread.
I tell you this recipe
In the summer, peppers, eggplant and zucchini are prepared in many ways. Today I wanted to use all of these fresh vegetables in a meat dish, I made this pork stew and cook the meat in the juices of vegetables. Steaming preserves all the flavor and keep the meat very tender.
the nutritional
Energy: 323.63 Kcal
Total Dietary Fiber: 3.29 g
Alcohol: 0.00 g
Water: 329.82 g
0.00
Total Protein: 35.12 g
Animal protein: 33.17 g
Vegetable protein: 1.96 g
Total lipids: 15.09 g
Lipids animals: 11.33 g
Plant lipids: 3.76 g
Cholesterol: 101.67 mg
Available carbohydrates: 6.95 g
Starch: 0.03 g
Sugars: 6.92 g
words to remember
Stew, stew, pork, beef, peppers, eggplant, zucchini, stewing
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