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:
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.
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!
Pork and plums? Yes, it would work well.
ReplyDeleteDid it?
For a second I was scared because "spezzatino" here is basically tripe and tripe-like-things...*this* however, looks delish :)
ReplyDeleteYes, it did, James. Hi, Michelle. Oh, I couldn't eat tripe! A spezzatino here is any kind of casserole.
ReplyDeleteSounds delicious.
ReplyDeleteWith Fall around the corner, this dish sounds exciting.
ReplyDeleteNow I like the looks of this!
ReplyDeleteI 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.
ReplyDeleteHi, 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!
ReplyDelete