February evenings can be chilly in Sicily and when that happens, a good spezzatino is what I need. On Saturday I threw this one together and it was successful:
4 tablesp olive oil
1 kg cubed pork for spezzatino [My butcher makes sure there is a fair bit of fat on the meat, as he believes, rightly, that this will give the stew a better flavour. The "cubes" are big in Sicily!].
1 medium white onion, chopped
1 large red and 1 large yellow pepper, chopped not too finely
400 gr can pomodorini [cherry tomatoes] in their juice or of chopped tomatoes
c. 200 gr sliced mushrooms
a little chopped parsley and sage
large glass white wine
coarse seasalt and black pepper
Brown the pork pieces, stirring, in the oil. After 2 mins, add the onion and keep stirring. When the meat is brown all over, add the peppers and cook for 10 mins. Add the tomatoes with their juice, white wine and herbs. Bring to the boil, season and simmer for about one hour.
Serve with orange salad and feel warm and cared about.