• Time

    1 hour and 15 minutes

  • Difficulty

    Easy

  • Course

    Second Courses

  • Italian Region

    Lombardia

Ingredients

Servings 8

  • 1 lb pork loin
  • 1 lb pork loin
  • 1 lb pork sausage
  • 1 lb pork sausage
  • 1 lb liver
  • 1 lb liver
  • 1 ¾ lb onion
  • 1 ¾ lb onion
  • 1 ¾ oz butter
  • 1 ¾ oz butter
  • broth
  • all-purpose flour
  • 2 leaves of bay leaves
  • 1 teaspoon tomato paste
  • salt and pepper

Preparation

25 minutes preparation + 50 minutes cooking

Finely slice the onions, stew them slowly in half of the butter, or, if you prefer, in the same amount of oil, clarified pork fat or chopped lard, and with a few tablespoons of stock; once done, set aside. In the same pan sauté the sliced pork loin and the sausage in pieces about 2,8 inches long in the remaining butter, and finally the liver cut in slices not too thinly and brown for a short time. Put the cooked onions back in, season with salt sparingly, add a touch of tomato sauce, some stock if necessary, and cook for 30-40 minutes. Serve with polenta.

Now loading...