Italian Meat - Pork, Ham and Sausage Recipes - Calabrian Casserole (Stufato alla Calabroso) Recipe

Ingredients

• 30 ml/2 tbsp olive oil

• 3 onions, sliced

• 3 garlic cloves, crushed

• 2 pork knuckles

• 225 g/8 oz carrots, diced

• Salt and freshly ground black pepper

• 275 g/1 2/3 cups flageolot beans, soaked overnight

• 250 ml/1 cup dry white wine

• 5 ml/1 tsp chopped fresh oregano

• 1 bay leaf

• 900 ml/3 3/4 cups chicken or pork stock or water

• 15g/1 tbsp unsalted (sweet) butter

• 100 g/4 oz Parma ham slices, diced

• 2 sprigs of thyme, chopped

• 5 ml/1 tsp paprika

• 15 ml/1 tbsp white wine vinegar

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Method:

1. Heat the oil in a saucepan and fry (sauté) the onions and garlic for 5 minutes over a high heat.

2. Add the knuckles of pork and fry for 5 minutes, turning occasionally. Add the carrots and season with the salt and pepper.

3. Fry for 3 minutes and stir in the beans, wine, oregano and bay leaf and bring to the boil. Pour in the stock or water and bring to the boil.

4. Boil rapidly for 10 minutes. Reduce the heat and cook for 2 hours. Remove the pork knuckles from the pan and allow to cool for 5 minutes.

5. Remove the meat from the bones and set aside. Heat the butter in a saucepan and stir in the Parma ham.

6. Fry for 1 minute until tender and add the chopped thyme. Add the meat from the bones and stir in the paprika and the vinegar.

7. Cook for 1 minute, stirring and add to the beans. Heat through and serve.