I have mentioned Frank Fariello here on this blog several times, as the writer and creator of the mouth-watering Italian blog Memorie di Angelina, and have made many of his authentic recipes.
Today, yet again we are going to be Frank. I saw today’s recipe on his blog just a few days ago, and knew I would make it soon, and enjoyed it so much I’m sharing it with you. I have made only a few minor small changes, and I know Frank would approve
I added specific weights and measures for the shallots, wine, and peas for those of you who prefer specificity, but left Frank’s original version for those of you who are fearless and cook by instinct!
Definitely check out Frank’s blog. His food is beautiful, truly
authentic, and a loving tribute to his Nonna.
~ David
Spezzatino di Maiale con Piselli
Ingredients
- 4 tablespoons olive oil
- salt and pepper
- 1 kilo/2 pounds pork shoulder, cut into a large cubes (1 1/2 inches)
- 4-5 shallots (about 4-5 ounces)
- A good pour of red wine (3/4 cup)
- 1 bottle passata di pomodoro (or 1 28-ounce can tomatoes, passed through a food mill)
- water or light broth (I used chicken broth)
- 250 g (1/4 pound) frozen peas
Instructions
- In a large pot over medium high heat, add the olive oil and, when shimmering, add the pork. Turn the pork from time to time, until the pieces are lightly browned all over. Season well with salt and pepper. Add the shallots.
- Continue cooking for a few more minutes, turning, until pork is nicely browned and shallots are soft. Pour in the wine. Stir to coat all the pieces with the wine. Simmer, turning from time to time, for another minute or two, until the wine has evaporated.
- Add the passata di pomodoro and enough water or light broth to barely cover the meat.
- Reduce the heat to low and cover. Simmer for about an hour, or until the meat is tender. The sauce should be abundant but not watery. As it simmers, add a bit of water if needed.
- Add the peas about 5 minutes before the end of cooking. Adjust for seasoning.
- Serve hot, with a nice chunk of crusty bread to soak up the delicious sauce. I served in on a soft, creamy white polenta.
- Serves 4-6.
© 2024 Copyright Cocoa & Lavender
From Memorie di Angelina
Mimi
March 14, 2020 at 1:05 pmI’ve often wanted to be Frank! He does have a wonderful blog. This dish looks fabulous.
David Scott Allen
March 14, 2020 at 5:07 pmThanks, Mimi! I think many of us want to be Frank! And I want his dishes, too! 🙂
Susan Manfull
March 14, 2020 at 1:11 pmTowny is on his way to the butcher to pick up the meat to make this dish!
David Scott Allen
March 14, 2020 at 5:08 pmI know you will enjoy this — and am curious to hear what wine you pair with it.
Susan Manfull
March 19, 2020 at 12:06 amThe dish was terrific and incredibly easy! We opened a 2010 Guastaferro Taurasi Primum, a lovely, rich red wine that paired beautifully. As always, thanks for the recipe. Tomorrow , we are making the cheddar crackers from a few weeks ago!
David Scott Allen
March 19, 2020 at 2:05 pmI knew you would love it! Amazing how just a few good ingredients can come together to make something so full of flavor. And you will love the crackers, too!
Valentina
March 14, 2020 at 6:10 pmBeautiful and exactly what I want for dinner! I like Frank’s recipes, too, and have made a couple of them. This one might be the next. (I really love that bowl and plate — or many they are one?) Stay well! 🙂 ~Valentina
Cocoa & Lavender
March 18, 2020 at 6:45 amValentina – they are separate plates and bowls from Block Island Blue Pottery in Rhode Island. I’ve had them for over 30 years now! Hard to believe.
John / Kitchen Riffs
March 14, 2020 at 7:19 pmFrank is such a great cook and writes a wonderful blog. This looks terrific — something I need to make also. Cold here today, so this would be both tasty and comforting. Thanks!
Cocoa & Lavender
March 18, 2020 at 6:44 amYes, John – this perfect for a chilly spring day!
Eha Carr
March 14, 2020 at 11:32 pmNaturally am another keen follower of Frank’s posts. The beginning of this year not having been too conducive as far as exciting dinner preparations have been concerned for more than one reason this recipe still has to be trialled but two suggestions for the one dish have brought the recipe atop the kitchen file ! Thanks to you both !!
Cocoa & Lavender
March 18, 2020 at 6:42 amThanks, Eha – I know you are one of Frank’s loyal readers and commenters! Glad you are out there for us!
Fran @ G'day Souffle'
March 15, 2020 at 3:05 amThanks for the heads-up on Frank- I hadn’t heard of him before and I just had a look at his blog. His recipe for stuffed calamari certainly looks good. I can’t believe how dark and rich the sauce looks for your (i.e. Frank’s) recipe! I don’t know how to pronounce the Italian but I’m sure the recipe tastes good!
Cocoa & Lavender
March 18, 2020 at 6:41 amEverything Frank does is pretty wonderful, Fran. Glad you had a moment to check out his blog.
John
March 15, 2020 at 9:41 amWell, this is convenient. The weather’s getting cooler here now so I’m already thinking what hearty dishes to make. This one is perfect! I’m adding pork and shallots to tomorrow’s shopping list right now!
Thanks, David and Frank!
Cocoa & Lavender
March 18, 2020 at 6:40 amI’m so glad you made this, John! Thanks for the Instagram pic!
Frank Fariello
March 15, 2020 at 11:55 amYour rendition looks delicious, David! And thanks so much for introducing me to your readers. It’s a real treat and an honor. You made my morning. 🙂
Cocoa & Lavender
March 18, 2020 at 6:39 amHappy to do it, Frank! I love your work and think everyone should know about it!
Marcelle
March 15, 2020 at 4:56 pmDavid, this stew looks fantastic! I’m loving that gorgeous, rich color to the liquid. I will take you advice and give Frank’s blog a visit! Gorgeous photos, as always in your post!! xoxo
Cocoa & Lavender
March 18, 2020 at 6:38 amI know you are going to love Frank’s blog, Marcelle!
sippitysup
March 15, 2020 at 6:35 pmI’m going to give this a go with beef. I just got back from the Apocolypse-ravaged grocery store and one of the few things I could find that wasn’t processed food was beef chunks! Everything else is already part of my pantry for now…). GREG
Cocoa & Lavender
March 18, 2020 at 6:37 amI know what you mean, Greg – it is odd what is available and what is not. Lots of okra available out there!
2pots2cook
March 16, 2020 at 9:03 amAbsolutely appreciate both of you ! Glad to have all ingredients in the stock ! Thank you for sharing 🙂
Cocoa & Lavender
March 18, 2020 at 6:36 amThanks, Davorka! Hope you and your son are doing well during these difficult times!
Sherru
March 18, 2020 at 5:59 amI don’t eat pork but you could make this with another protein I’m sure. Looks delicious.
Cocoa & Lavender
March 18, 2020 at 6:35 amYes, Sherry – absolutely! This would work well with beef.
Ron
March 19, 2020 at 2:27 pmDavid, Franks dishes are always fun to cook and eat, but this one is exceptional. We made it on a cold wintery night last month and it was very comforting indeed. I think we can all use some comfort just now.
Lovely images as usual and I as with others, I love your Block Island Blue Pottery.
Take care and I hope your foot is mending well. You guys stay safe and well.
Cocoa & Lavender
March 24, 2020 at 2:30 pmIsn’t the simplicity of this just perfect? I have friends who immediately said that they would add more things to get better flavor and it was like strong-arming them to get them to try it as is first. Of course, they loved it! Frank’s recipes are flawless!
Glad you like the pottery. And, yes – we are well and I am mending. You guys take care, too!
Karen (Back Road Journal)
March 19, 2020 at 7:33 pmI love Frank’s traditional Italian meals that he prepares. Homey and comforting something we are all looking for right now. Stay safe and stay healthy…both of you.
Cocoa & Lavender
March 24, 2020 at 2:31 pmDitto to you both, Karen! And, yes, Frank’s traditional Italian dishes make me want to go back as soon as it is safe.
Jean | Delightful Repast
March 20, 2020 at 3:32 pmDavid, this is exactly what I’m craving right now! Beautifully done! If ever there was a time for comfort food, this is it! Stay well.
Cocoa & Lavender
March 24, 2020 at 2:32 pmNo kidding, Jean! We are really doing well on comfort food… it is helping us through every day.
Jeff the Chef
March 21, 2020 at 1:29 pmPass me a loaf of crusty bread for this!
Cocoa & Lavender
March 24, 2020 at 2:32 pmThere’s a loaf in the oven now, Jeff!
Inger @ Art of Natural Living
March 22, 2020 at 8:37 pmThis looks so rich and lovely. And while I’ve used wine with beef many times, I can’t recall ever doing it with pork. Definitely a pinner!
Cocoa & Lavender
March 24, 2020 at 2:32 pmI think Italians use wine to marinate everything, Inger!
Christina Conte
April 10, 2020 at 1:26 pmI love Memorie di Angelina and all Frank’s tips and history of the authentic Italian dishes he shares! We make a similar Italian stew, but I haven’t made it in ages! It’s about time. 🙂
Cocoa & Lavender
April 11, 2020 at 7:50 amWe are so lucky to have Memorie di Angelina – and Frank! What a cultural treasure!