Bolaggio Recipe
Ingredients
| Lean pork belly - 6 ounces, cubed | ||
| Onion | 1 | |
| Tomatoes | 4 | |
| White beans - 6 ounces, soaked overnight | ||
| Garlic | 1 Clove (5gm), crushed | |
| Mix of rosemary and thyme - To taste | ||
| Shoulder of pork - 12 ounces, cubed | ||
| Carrots | 2 | |
| White cabbage - 6 ounces, chopped finely | ||
| Stock | 1/2 Pint | |
| Butter | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Presoak the Romertopf (clay pot).
2) Preheat the oven to 425 F.
MAKING
3) In a frying pan, heat butter.
4) In hot butter, quickly brown the meat and vegetables.
5) Into the soaked Romertopf, add all the ingredients.
6) In the oven, cook covered for 2 hours.
SERVING
7) Serve the Bolaggio along with a green salad.
1) Presoak the Romertopf (clay pot).
2) Preheat the oven to 425 F.
MAKING
3) In a frying pan, heat butter.
4) In hot butter, quickly brown the meat and vegetables.
5) Into the soaked Romertopf, add all the ingredients.
6) In the oven, cook covered for 2 hours.
SERVING
7) Serve the Bolaggio along with a green salad.
Chef
