Stewed rosticciana with olives


How to cook stewed rosticciana with black olives, recipe with peeled tomatoes, flavored with red wine and rosemary, to obtain a tasty second course of meat.

Ingredients for 4 people

- 800 gr. of pork rosticciana

- 400 gr. peeled tomatoes

- 150 gr. of black olives

- 2 cloves of garlic

- 1 glass of red wine

- 1 sprig of rosemary

- olive oil

- salt and pepper

How to make stewed rosticciana with olives

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.

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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.

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Tags: Main courses of meat