Pork Stew with Peas
(Spezzatino con Piselli)
Ingredients:
7 oz (200 grams) canned tomatoes
1 and 1/2 oz (40 grams) butter
2 tablespoons extra virgin olive oil
1 onion, chopped
1 garlic clove, chopped
1 lb and 5 oz (600 grams) boneless shoulder of pork, cut into cubes
6 fl oz (175 ml) red wine
2 and 1/4 lbs (1 kg) fresh peas, shelled
Salt and pepper
Directions:
Tip the tomatoes with their can juices into a food processor and process to a puree.
Heat the butter and olive oil in a pan, add the onion and garlic and cook over a low heat, stirring occasionally, for 5 minutes.
Add the pork and cook, stirring frequently, until lightly browned all over, then season with salt and pepper.
Add the wine and cook until it has evaporated, then add the pureed tomatoes and the peas.
Simmer gently for about 1 hour.
Transfer the stew to a warm serving dish. Serves 4.