This is a recipe from Apennine Mountains Italy where there are magnificent chestnuts trees and in autumn their fruits, chestnuts, are picked. And the woods of the Apennines are also famous for their delicious porcini mushrooms.
The combination of these two delicacies is suitable for the preparation of dishes that have entered the Italian culinary tradition, especially in soups. But today I want to present a recipe that involves meat and in particular the pork bites.
A recipe that, however, lends itself to interpretations because it can be combined with polenta or accompanied by rice according to the oriental style.
Recipe of pork chunks with porcini mushrooms and chestnuts
The recipe starts by soaking dried porcini mushrooms in hot water for a couple of hours, if you haven't found them fresh. Meanwhile, we boil the chestnuts in water scented with bay leaves which, once cooked, peel and set aside.
Then we take the meat and cut it into small cubes. In a pan we put garlic, oil, a little chilli, a sprig of rosemary and a sage leaf. Let it take heat so that the oil is flavored with all the aromas, and brown the meat which we then blend with the wine. When the wine has evaporated, we add the filtered mushroom water and let it cook.
Halfway through cooking we will put the coarsely crumbled chestnuts and the porcini mushrooms that we have cut. We finish cooking and, if needed, it could be stretched with a little hot water.
Separately we prepare basmati rice, as an accompaniment to replace a more classic polenta.
I served the pork bites by adding edible violet-scented flowers.
In the glass I chose a great Chianti Classico Riserva with its unmistakable aromas of red berry fruit and undergrowth that enhance this autumn dish.
Follow us