Lombatine di Maiale alla Napoletana

Portions: 16 Portion size: 1 chop, 3-4 oz (90-125 g) vegetables U.S. Metric Ingredients

Procedure

Italian peppers or bell peppers;

red or green Mushrooms Tomatoes

1. Char the peppers over a gas flame until the skin is black. Rub off the blackened skin under cold running water. Remove and discard the seeds and core and cut the peppers into batonnet (see note).

2. Slice the mushrooms.

3. Peel, seed, and chop the tomatoes.

6 fl oz

175 mL

Olive oil

2

2

Garlic cloves, crushed

16

16

Pork loin chops

to taste

to taste

Salt

to taste

to taste

Calories, 430; Protein, 45 g; Fat, 23 g (49% cal.); Cholesterol, 125 mg; Carbohydrates, 9 g; Fiber, 2 g; Sodium, 100 mg.

Per serving:

Calories, 430; Protein, 45 g; Fat, 23 g (49% cal.); Cholesterol, 125 mg; Carbohydrates, 9 g; Fiber, 2 g; Sodium, 100 mg.

Note: Charring and peeling the peppers is optional, but it improves the flavor and removes the peel, which would otherwise come off during cooking and make the vegetable mixture less attractive.

4. Heat the olive oil in a large sauté pan or brazier. Add the garlic cloves. Sauté them until they are light brown, then remove and discard them.

5. Season the chops with salt and pepper. Brown them in the olive oil. when they are well browned, remove and set them aside.

6. Add the peppers and mushrooms and sauté briefly, until wilted.

7. Add the tomatoes and return the chops to the pan. Cover and cook on the range or in a low oven until the pork is done. The vegetables should give off enough moisture to braise the chops, but check the pan from time to time to make sure it is not dry.

8. When the chops are done, remove them from the pan and keep them hot. If there is a lot of liquid in the pan, reduce it over high heat until there is just enough to form a little sauce for the vegetables.

9. Adjust the seasoning. Serve the chops topped with the vegetables.

Variation_

Pollo con Peperoni all'Abruzzese

Double the quantities of peppers. Increase the tomatoes to 4'i2 lb (2 kg). Omit the mushrooms and garlic. Add 1 lb (450 g) sliced onions and sauté them with the peppers. Instead of pork, use 8-10 lb (3.6-4.5 kg) chicken parts. Season with a little basil. If desired, reduce the quantity of chicken in the above recipe and add some Italian pork sausages.

Lombatine di Maiale alla Napoletana

Portions: 24 Portion size: 8 oz (250g)

U.S. Metric Ingredients

212 lb 1.25 kg Onion, small dice

154 lb 625 g Green bell pepper, small dice

1 oz 30 g Garlic, chopped

4 fl oz 125 g Oil

5 lb 2.5 kg Ground beef 1 No. 10 can 1 No. 10 can Tomatoes

10 oz 300 g Tomato paste

212 pt 1.25 L Brown stock

3 oz 90 g Chili powder to taste to taste Salt to taste to taste Pepper

Per serving:

Calories, 310; Protein, 20 g; Fat, 19 g (54% cal.); Cholesterol, 55 mg; Carbohydrates, 16 g; Fiber, 4 g; Sodium, 380 mg.

1. Saute the onion, pepper, and garlic in oil in a heavy saucepot until tender but not browned. Remove from the pot.

2. Add the meat to the pot and brown over high heat, breaking up the meat with a spoon as it browns. Drain off the fat.

3. Return the vegetables to the pot and add the remaining ingredients.

4. Simmer uncovered until the chili has reduced to desired thickness, about 45-60 minutes. Stir occasionally during the cooking period.

Variation_

Chile with Beans

Add 4 lb (2 kg) (drained weight) cooked or canned and drained kidney beans or pinto beans about 15 minutes before end of cooking.

Game Chile

In place of the ground beef, use ground bison, venison, elk, caribou, or boar.

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