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Spezzatino di maiale e castagne




Source of Recipe


Niman Ranch


Recipe Introduction


Pork Stew with Chestnuts


List of Ingredients




2 pounds Niman Ranch boneless pork shoulder, cut into 2-inch pieces
1-1/2 pounds fresh chestnuts, ¾ pound dried chestnuts, or ½ pound vacuum-packed chestnuts
Salt
1 lemon zest strip; 1 tablespoon sugar; 3 whole cloves; 1 cinnamon stick, about 3 inches long, if using dried chestnuts
5 to 6 tablespoons olive oil
1 yellow onion, finely chopped
2 carrots, peeled and finely chopped
1 celery heart, finely chopped
6 to 8 fresh sage leaves, finely chopped
Freshly ground black pepper
6 juniper berries, smashed; 4 or 5 whole cloves; and 1 cinnamon stick, 3 inches long, tied in a cheesecloth sachet
3 cups Barbera or other dry red wine

Recipe



If using fresh chestnuts, cut an X on the flat side of each chestnut. Place the chestnuts in a saucepan, add water to cover, bring to a boil, salt lightly, and boil for 5 to 10 minutes. Remove from the heat. Lift the chestnuts from the water one at a time and peel, starting at the X and removing both the hard outer shell and the bitter inner skin (they are easiest to peel while still hot). Set the peeled chestnuts aside. If using dried chestnuts, soak them in hot water to cover for 3 hours, changing the water as necessary to maintain a good temperature, then drain, place in a saucepan, and add the lemon zest strip, sugar, cloves, cinnamon stick, and ample water to cover. Place over medium heat, bring to a simmer, and cook until tender, about 1 hour; the timing will depend on the age of the nuts. Drain, discard the seasonings, and set aside. If using vacuum-packed chestnuts, set aside.

In a large sauté pan, heat 2 tablespoons of the olive oil over medium heat. Add the onion, carrots, celery and sage and sauté until pale gold, about 12 minutes. Using a slotted spoon, transfer the vegetables to a Dutch oven.

Return the sauté pan to high heat and add 2 to 3 tablespoons olive oil. Working in batches, brown the pork on all sides, adding oil as needed and seasoning with salt and pepper as you turn the meat. Each batch should take 8 to 10 minutes. As each batch is ready, use a slotted spoon to transfer it to the Dutch oven.

When all of the pork has been browned, add the spice sachet and wine to the Dutch oven. Place over medium heat and bring to a gentle boil. Reduce the heat to low, cover, and simmer until the meat is tender, about 1-1/2 hours, adding the chestnuts during the last 20 minutes.

Remove and discard the spice sachet. If there is too much liquid in the pot, use a slotted spoon to transfer the pork and chestnuts to a bowl. Return the pan to high heat and boil the pan juices until they are reduced to a good consistency. Return the pork and chestnuts to the pan, reheat gently, then serve.