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Padellata di Maiale (panful of pork)

padellata di maiale Panful of pork
Padellata di Maiale (panful of pork)
Print Recipe
The “padellata di maiale”, otherwise known as the panful of pork, is a typical Umbrian dish that is eaten once a year: the day on which the pig is slaughtered. After slaughtering, the pig is cleaned and butchered and the cut pieces of meat are set aside to prepare this delicious dish.
Servings Prep Time
4 people 15 minutes
Cook Time
2 hours
Servings Prep Time
4 people 15 minutes
Cook Time
2 hours
Padellata di Maiale (panful of pork)
Print Recipe
The “padellata di maiale”, otherwise known as the panful of pork, is a typical Umbrian dish that is eaten once a year: the day on which the pig is slaughtered. After slaughtering, the pig is cleaned and butchered and the cut pieces of meat are set aside to prepare this delicious dish.
Servings Prep Time
4 people 15 minutes
Cook Time
2 hours
Servings Prep Time
4 people 15 minutes
Cook Time
2 hours
Ingredients
Servings: people
Instructions
  1. Cut the pork into small pieces of similar size.
  2. Place the meat in a pan on the stove with four or five cloves of garlic still in their skins.
  3. Turn the meat often to allow the fat to melt, and then turn up the heat and add the wine.
  4. Once the wine has evaporated, lower the heat and continue to cook the meat for at least two hours until it is browned on the outside and tender inside.
  5. Add salt and pepper.
Recipe Notes

Serve piping hot alongside torta al testo, a traditional Umbrian flatbread.

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