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Crostini with pork stew

  • 1 hour and 5 minutes
  • Medium
  • Appetizers
This recipe is a lighter, simplified version of morzello, one of the most traditional recipes of Calabria and usually prepared with veal tripe.

Ingredients: Per 4 servings

  • ½ lb pork meat
  • 7 oz tomatoes
  • 1 oz butter
  • 1 oz extra virgin olive oil
  • 1 oz white onion
  • 1 oz celery, white
  • 1 oz carrot
  • 1 clove of garlic
  • 1 sprig parsley
  • 1 cup dry white wine
  • 1 lb rustic bread
  • salt and pepper to taste


Step 1

In a saucepan with oil, brown the following over high heat: finely chopped carrot, onion, celery and garlic.

Morzeddu calabrese-style - step 1

Step 2

Add large-minced pork meat and brown for a few minutes.

Morzeddu calabrese-style - step 2

Step 3

Add wine, allow to evaporate over heat. Sprinkle chopped parsley over the meat.

Step 4

Add tomato puree, using peeled tomatoes that have been crushed to a puree. Season with salt and pepper and leave on low heat fro 30 minutes, stirring occasionally.

Step 5

Cut the bread into slices having the same thickness.

Step 6

In a saucepan with melted butter toast each slice of bread. Spread part of the liquid where the meat was cooking on each slice of bread, arrange the pork meat on top and cover with another slice of bread, like a sandwich, and serve immediately.