Mixed meat stew
For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home, this month we highlight her Mixed meat stew recipe.
Ingredients for 4 people
| - | 4 pork sausages |
| - | 4 pork ribs |
| - | 4 chicken legs |
| - | 6 medium potatoes |
| - | 8 medium ripe organic tomatoes |
| - | 2 cloves of garlic |
| - | 4-5 leaves of sage |
| - | 1 sprig of rosemary |
| - | 1/2 cup white wine |
| - | extra virgin olive oil, salt and pepper to taste. |
Method
| 1 | Peel the potatoes and cut into wedges |
| 2 | Wash and cut the tomatoes into wedges |
| 3 | Pour a little oil in a thick bottomed pan and add the meat, oil, garlic, rosemary, sage, salt and pepper and cook on medium heat until brown. |
| 4 | Once well browned, add the wine and leave to evaporare. |
| 5 | Add the potatoes and simmer for 25 minutes and then add the tomatoes and simmer for a further 15 to 20 minutes. |
| 6 | Season with salt and black pepper. |
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