Wednesday, September 08, 2010

SPEZZATINO DI MAIALE CON PRUGNE

On Saturday I made this casserole of pork, peppers, potatoes and plums.  The recipe comes from the September Italian edition of La Cucina Italiana.  I decided I wanted to make it with golden plums and it turned out very well:





9 comments:

James Higham said...

Pork and plums? Yes, it would work well.

Did it?

Michelle | Bleeding Espresso said...

For a second I was scared because "spezzatino" here is basically tripe and tripe-like-things...*this* however, looks delish :)

Welshcakes Limoncello said...

Yes, it did, James. Hi, Michelle. Oh, I couldn't eat tripe! A spezzatino here is any kind of casserole.

CherryPie said...

Sounds delicious.

Welshcakes Limoncello said...

Thanks, Cherie.

lakeviewer said...

With Fall around the corner, this dish sounds exciting.

Rowena... said...

Now I like the looks of this!

Kathleen Gwinnett said...

I love using fruit with my meat dishes as well. My husband has taken over the main meals at our house so I don't have enough fruit in my meals as I would like. I don't complain however, becasue he is a wonderful cook, using a lot of healthy Mediterranean influences,. Pllus it leaves me more time for my art work.

Welshcakes Limoncello said...

Hi, lakeviewer. Yes, just right for autumn. Hi, Rowena. I can recommend it. Hi, Kathleen. I love using fruit with meat too. But I can understand why you don't complain when your husband does the cooking!

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