Sunday, June 14, 2009

One Local Summer Week 2

First, I have to confess I kind of cheated this week...we spent last weekend in Connecticut, so I was able to pick up a few ingredients that weren't quite ready up in our local area. I was figuring that since we were down there visiting family anyway, it wouldn't really add to our carbon footprint, but was just really a good opportunity to expand our local food zone. Right? So, I picked up some peas, spinach (I used later in the week), soda (Foxon Park, out of East Haven, made with real sugar!) and we picked some fresh strawberries from our friend's garden. As soon as I saw the peas I knew exactly what I would make this week, a spin-off of a traditional Italian dish using some locally raised pork....

Spezzatino di Maiale (adapted from Marcella Hazan's Spezzatino di Vitello recipe)

1 pound pork steak (or shoulder, anything good for braising), cut into 1 inch cubes.
1 pound peas (pre-shelling weight)
1 small shallot, minced
1 cup crushed tomatoes
1 tablespoon butter
2 tablespoons olive oil

In a heavy pot or dutch oven, heat the butter and oil over medium heat. When the butter has stopped bubbling, add the shallot. Allow the shallot to cook until soft and almost browning, then add the pork. Brown the pork on all sides. Add the tomatoes, bring to a boil, then cover and turn the heat to low. The tomatoes should barely be at a simmer. Cook the meat for 1 1/2 hours. About 15 minutes before the meat finishes cooking, add the peas to the pot.

This dish is great served along side potatoes, or as more traditional in Italy, to be served after a risotto or soup dish.
Peas: Brookside Gardens, Woodbridge, CT
Pork: Savage Road Farm, Savage Rd. Milford, NH (link is a map, they have an outdoor freezer open on weekdays)
Potatoes: Maine
Gassosa Soda: Foxon Park, East Haven, CT
Salad Greens: our garden!


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