Carne de Porco à Alentejana, a popular stew of pork and clams from the south of Portugal, the Algarve and Alentejo regions. A burst of flavors, a true representative of Portuguese cooking. The photo was taken from our holiday apartment on Madeira, where I cooked this dish.
A garlic studded pork tenderloin with an almond vinaigrette, the result: a fusion of nutty and meaty flavors served on a bed of bitter greens like arugula (aka rocket or rucola). A tasty recipe from Umbria in Italy.
Arista di Maiale con Pomodori e Finocchio, a flavorful dish from Tuscany. Fennel, which grows wild in the Tuscan hills, imparts a light and refreshing flavor that seeps into the roast while cooking.
Green Beans and Potatoes (Fagiolini con Patate) are a great side dish to the roast pork.
Fagioli con Cotechino, a hearty dish from the Emilia-Romagna region in Northern Italy. Cotechino, also spelled Cotecchino, is a fresh pork sausage. It’s made from lean pork and cooked pork skins, the “cotene”, which gives it its name. It is spiced with cloves, cinnamon and garlic. You find it also in Bollito Misto, that classic Northern Italian dish of mixed boiled meats.
Arista di Maiale con Cipolle alla Caramella, a hearty pork roast from the Toscana. Have you ever eaten spit roasted suckling pig (Maialino allo Spiedo) in one of those roadside osterias in the Toscana? This dish is very similar: tender, juicy pork meat with a delicious crust and bursting with flavor. Creamy Polenta and vegetables sautéed in olive oil are a great addition to this dish.