Meat with peppers and potatoes
Pork with potatoes and peppers is a typical dish, very common among the peasants of the past. After they had raised a pig for a whole year, when it became large, weighing about 200 kg, (always in winter) all the friends gathered and killed the pig. The pig was taken from the stable with ropes and pulled out where it was already ready a support on which to slaughter it and also a large container full of water that boiled on an open fire. This boiling water (with the help of a special knife) was used to remove the hair or crests of the pig, as they were commonly called.
Then it hung on a beam and divided into two parts, removing the head and the inner part composed of the liver, lungs, heart and intestines. The women had the task of carefully cleaning the intestines, which were then used to make sausages which were sausages made with poor quality meat, and finally the soppressate that together with prosciutto, bacon and capicolli, represented the best part of the pig. A very important part of the pig was once the lard, that is the fat part, because from this is obtained the suet that for the farmers represented one of the few sources of seasoning for meals all year round. So when they opened the pig, the first thing everyone went to look at was the lard that they measured with their fingers. If he measured only one or two fingers they were bad, if he measured three or four fingers they were happy. Once this was done, they laid the two parts of the pig on a table, while the head was hung on a rope with the cut down so that the residual blood could come out. Now the landlord to prepare lunch for all present, pork with potatoes and peppers, with a sharp knife cut the meat to cook. He chose enough fatty meat, as the fat that melted was the seasoning for the whole dish. While the women cooked, the men had fun playing scopa or tresette with cards.
When the pork with potatoes and peppers was ready, they sat at the table all together and ate until they were satisfied, accompanying the meal with excellent Aglianico wine that was never lacking in the farmers' house. The typical dessert for these occasions were the "Vescottelle Avellinesi". You understand that this was a day of celebration and joy, they played the accordion and danced until late. From personal experience I assure you that this was the case. Now there are few who still do it, but we can all prepare and enjoy this dish, perhaps buying pork from the butcher and other ingredients from the trusted store.
Ingredients for 4 people2 kg of fresh mixed pork 5 round large peppers pickled1 kg of potatoesA few bay leaves Salt to taste
Preparation
Wash the peppers well, so that they partially discharge the flavor of the vinegar, cut them into pieces and cook them for a few minutes in a pan with a little oil. In a separate pot put the pork cut into small pieces and cook for about 15-20 minutes, taking care to turn very often with a wooden spoon. At this point that the fat begins to melt, add the potatoes that you already have peeled and cut coarsely (each potato in 4 or 5 parts, depending on the size) (and if you prefer at this point you can also add a little tomato sauce, but few use it). In case the melted fat seems little, you can add a little oil. When cooking is almost finished, that is, after about an hour over moderate heat (but check first, because the cooking time depends on how hard the meat is) add the peppers and salt, continue stirring until cooking is finished and enjoy your meal.
NotePork with potatoes and peppers can accompany this dish with a good Aglianico wine.
Aglianico IGT Colleantico
Tasting Notes: frank wine, with hints of plum and vanilla. Intense on palate, polished tannins, it is a great match to ragù, rustic pasta dishes, game and semi-hard cheeses.
Pork with potatoes and peppers is a typical dish, very common among the peasants of the past. After they had raised a pig for a whole year, when it became large, weighing about 200 kg, (always in winter) all the friends gathered and killed the pig. The pig was taken from the stable with ropes and pulled out where it was already ready a support on which to slaughter it and also a large container full of water that boiled on an open fire. This boiling water (with the help of a special knife) was used to remove the hair or crests of the pig, as they were commonly called.
Then it hung on a beam and divided into two parts, removing the head and the inner part composed of the liver, lungs, heart and intestines. The women had the task of carefully cleaning the intestines, which were then used to make sausages which were sausages made with poor quality meat, and finally the soppressate that together with prosciutto, bacon and capicolli, represented the best part of the pig. A very important part of the pig was once the lard, that is the fat part, because from this is obtained the suet that for the farmers represented one of the few sources of seasoning for meals all year round. So when they opened the pig, the first thing everyone went to look at was the lard that they measured with their fingers. If he measured only one or two fingers they were bad, if he measured three or four fingers they were happy. Once this was done, they laid the two parts of the pig on a table, while the head was hung on a rope with the cut down so that the residual blood could come out. Now the landlord to prepare lunch for all present, pork with potatoes and peppers, with a sharp knife cut the meat to cook. He chose enough fatty meat, as the fat that melted was the seasoning for the whole dish. While the women cooked, the men had fun playing scopa or tresette with cards.
When the pork with potatoes and peppers was ready, they sat at the table all together and ate until they were satisfied, accompanying the meal with excellent Aglianico wine that was never lacking in the farmers' house. The typical dessert for these occasions were the "Vescottelle Avellinesi". You understand that this was a day of celebration and joy, they played the accordion and danced until late. From personal experience I assure you that this was the case. Now there are few who still do it, but we can all prepare and enjoy this dish, perhaps buying pork from the butcher and other ingredients from the trusted store.
Ingredients for 4 people
2 kg of fresh mixed pork
5 round large peppers pickled
1 kg of potatoes
A few bay leaves
Salt to taste
Preparation
Wash the peppers well, so that they partially discharge the flavor of the vinegar, cut them into pieces and cook them for a few minutes in a pan with a little oil. In a separate pot put the pork cut into small pieces and cook for about 15-20 minutes, taking care to turn very often with a wooden spoon. At this point that the fat begins to melt, add the potatoes that you already have peeled and cut coarsely (each potato in 4 or 5 parts, depending on the size) (and if you prefer at this point you can also add a little tomato sauce, but few use it). In case the melted fat seems little, you can add a little oil. When cooking is almost finished, that is, after about an hour over moderate heat (but check first, because the cooking time depends on how hard the meat is) add the peppers and salt, continue stirring until cooking is finished and enjoy your meal.
Note
Pork with potatoes and peppers can accompany this dish with a good Aglianico wine.
Aglianico IGT Colleantico
Tasting Notes: frank wine, with hints of plum and vanilla. Intense on palate, polished tannins, it is a great match to ragù, rustic pasta dishes, game and semi-hard cheeses.
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