Rosticciana alla cacciatora


post-title

How to make the rosticciana alla cacciatora in a sauce pan with olives and tomatoes, stewed recipe with pork, rosemary and red wine.


Ingredients for 4 portions

- 150 gr. of black olives

- 2 cloves of garlic


- 1 glass of red wine

- 1 sprig of rosemary

- olive oil


- 800 gr. of pork rosticciana

- 400 gr. peeled tomatoes

- salt and pepper


Preparation of the rosticciana alla cacciatora

In a little oil fry the garlic cloves and the leaves of the rosemary sprig.

Combine the rosticciana cut into small pieces, separating one rib from the other, brown it well for about a quarter of an hour, turn it often and then drain the cooking fat.

Recommended readings
  • Fried veal meatballs with potatoes, bacon and walnuts
  • Wild boar in salami with olives and tomatoes
  • Veal belly cooked at low temperature
  • Tender veal stew
  • Chicken breast with almonds

Sprinkle with a glass of red wine and let it evaporate.

Then add the crushed peeled tomatoes and black olives, salt and pepper.

Cook over moderate heat, with the lid, for about 40 minutes.

Costine di maiale al limone e origano con patate (February 2024)


Tags: Main courses of meat
Top