il Stuff tal-majjal it is a second dish similar to stew. It is obtained from low-quality cuts of veal, beef, lamb, or pork that are stewed for a long time after being browned with butter, oil, onions and accompanied by sauces, vegetables and herbs. These juicy and tender meat bites will be even more captivating if accompanied by a tasty side dish; in this case with potatoes but also try it paired with peas or with Stewed lentils. To make your meat stew a very tasty single dish, here are all the tricks to prepare an excellent one Polenta ideal to serve also with cheeses. The pork stew can also be prepared in advance and reheated just before sitting at the table, with the rest it will become even better. And don’t forget to serve the dish with slices of homemade bread with crunchy crust for the classic shoe!

Preparazzjoni

1

Wash and peel the carrots with a potato peeler; remove the celery leaves and wash it under running water and finally peel and chop the onion. Add the vegetables to the blender.

2

Take the rosemary, wash it and remove the internal hard branches. Add it with the vegetables in the blender and chop all the ingredients.

3

Take a large saucepan and melt the butter inside. Pour in the chopped vegetables and leave to dry for about 5 minutes over medium heat.

4

In the meantime, take the pork chunks (or cut the whole pork loin into pieces of about 3 cm each, with the help of a knife) and flour them on each side.

5

As soon as the sauce is ready, add the floured pork pieces.

6

Leave the meat to brown for at least 10 minutes over medium heat, keeping it stirred to prevent it from burning. Then deglaze with the white wine.

7

Allow the wine to evaporate completely for at least 5 minutes over medium-high heat. Add the vegetable broth, salt to taste and continue cooking the stew for about 30 minutes, lowering the heat and covering the saucepan with a lid.

8

At this point, peel the potatoes with a potato peeler, wash them well and dry them; then cut them with a small knife into cubes of about 2 cm.

9

After 30 minutes from the start of cooking the meat, add the chopped potatoes to the pan.

10

Continue cooking, always keeping the casserole covered, for another 30 minutes, or until the potatoes are well cooked and form a delicious cream.

aċċessorji

• Tqaxxar il-patata
• Sikkina
• Mixer
• A large saucepan with lid
• A dispenser

Għajnuniet u tricks

• For a spicier touch, you can add a little chilli pepper to your pork stew during cooking.
• You can indulge yourself and add the aromas you like best, such as oregano, sage or a few bay leaves.
• To give a touch of color to the dish, we suggest you also add ripe tomatoes, but very firm, and tomato sauce diluted with a glass of water.
• If you have some pork stew left over, don’t worry, you can recycle it to create an excellent meat sauce with which to season a pasta or prepare delicious lasagna; add a little tomato and blend with some red wine and that’s it!
• The stew has its counterparts all over the world, including Il beff stew tipiku tal-Ungerijaa typical dish among the best known of the Hungarian culinary tradition, prepared with basic ingredients that are meat and vegetables, but with the addition of spices, such as spicy paprika and fragrant cumin.

ħażna

You can keep the pork stew għal massimu ta’ 2 ijiem in the refrigerator closed in an airtight container.

storja

When the stew is cut into small pieces it can take the name of Stew. The term stew it derives from the ancient way of cooking food, when the meat was placed in a cooking container closed on the top of the stoves that served as both cooking and heating tools. Long cooking at temperatures below 100 ° C is particularly suitable for less valuable cuts of meat and fish, which soften slowly. Furthermore, the presence of the cooking sauce enriched the preparation as it could be used as a side dish or as a sauce for pasta.

There are many regional variations throughout the Peniżola: in Tuscany the famous one based on beef, carrots, celery and onions is prepared, in Umbria the mutton and venison stews are traditional, in Nuoro the stew with wild boar is typical, while in Friuli Venezia Giulia the one with aromatic herbs and dry white wine.

Try serving your pork stew accompanied by very simple Ross Basmati: its intense and spicy aroma, with notes reminiscent of sandalwood, makes it particularly suitable to be consumed alone, seasoned with just a drizzle of oil. In Asian regions it is usually served as a substitute for bread.