This recipe is from the Tuscany Kitchen Cookbook, a cookbook that focuses on Tuscan cuisine.
Ingredients: 3 lbs pork loin, sliced into 2″ pieces 2 cloves garlic, minced 1 bay leaf 1/2 cup olive oil 2 tbsp.
fresh thyme leaves 2 tbsp, finely chopped red pepper flakes 1 cup dry white wine 1 tbsp.
olive oil, divided 1/4 cup tomato paste 1 cup flour, divided 2 tbsp tomato paste, divided 3 cups vegetable broth, divided Directions: Preheat oven to 350°F.
Lightly spray a baking sheet with cooking spray.
Cut pork loins into 1″ pieces.
Chop garlic into 1/8 inch pieces.
Slice garlic into 2 inch pieces, then slice pork into 1 1/3″ pieces using a sharp knife.
Dice the pork loinus and finely chop the red pepper into 1 inch pieces and add to a medium bowl.
Add the olive oil and thyme to the pan.
Add the wine, red pepper, olive oil mixture, tomato paste and flour.
Serve with bread or other pastas.
Recipe Notes: You can cook the pork using a traditional Tuscan style sauce.
It will taste different depending on how you season it.
If you like the taste of a classic Tuscan stew, you can substitute 1 tbsp of tomato paste with 2 tbsp of olive oil.
You can add some of the stew ingredients to the pork if you like, but this will still be the same basic stew.
If you like a less traditional Tusca sauce, you could add some red pepper to the stew to give it a bit more spice.
To make this Tuscan-style recipe, you will need to do a few things:1.
Measure out the meat into a large pot or slow cooker.
Pour the tomato paste into the pot.
Pour in the water, tomatoes, bay leaf and thymes.
Add 1/1 cup of the flour mixture and stir until all the flour is incorporated.
Bring to a boil and then lower the heat to a simmer.
Cook for 3 hours or until the meat is tender.
Remove the meat from the pot and shred it into small pieces.
Add this to the pot with the stew.
Bring the stew back to a low simmer.
Add 2 tbsp olive oil to the soup pot and stir well.
Add some tomato paste to the tomato sauce. 12. Serve.