Herb-flavored Pork Chops with Pumpkin and Potatoes

Herb-flavored chops are a tasty, nevertheless light, dish.
In fact, they’re baked by covering the pan with aluminium foil making sure that meat, diced potatoes and pumpkin will cook homogeneously.
In this way, you can enjoy herb-flavoured chops that will preserve their softness, while potatoes and pumpkin will cook without drying out.
You can easily prepare this recipe with just a few simple steps, to out on the table taste and lightness in one dish.
Once cooked, remove the tinfoil keeping only the “grill” on for browning and…enjoy your meal!


Polenta on “spianatoia”

Tomato sauce, ribs and strips of pork, sausages, mushrooms and parmesan; They’re all sprinkled on polenta for everyone around the table to enjoy.

Ingredients for 10 servings

For polenta:

Salt to taste.
• Milk 500 ml
• polenta 1kg

For the sauce:
• 6 onions (cut)
• extra virgin olive oil to taste
• 4 cloves of whole garlic
• 3 carrots (cut)
• 1 stalk of celery (cut)
oregano to taste
• 1 laurel leaf
• hot pepper to taste
• minced beef 500 g
• 3 large cans of peeled tomatoes
• 6 sausages
• red wine to taste
• pepper
• 8 pork ribs
• 400 g of striped pork loin
• 500 g of mushrooms cut into very thin slices
• 200 g of grated Parmigiano Reggiano



Boil a large pot of water. Add salt and milk. When the water boils, turn off the heat and pour the polenta “like rain”, stirring constantly. Re-ignite the heat and cook the polenta, stirring continuously for about 40 minutes.


Cut the onions and brown them in the oil with garlic. After 5 minutes, remove the garlic and add carrots and celery. Add salt and oregano, the laurel leaf and a bit of hot pepper. After 5 minutes, add minced meat. When the meat is cooked, add the peeled tomatoes and salt again to taste. Continue cooking on a low flame.
In a pan, cook the sausages with a bit of oil, and add a drop of wine. Brown the ribs on each side, add salt and cook with a bit of wine. Cook the pork strips quickly and add salt. When the ribs are ready, put them in another pot and add some of the red sauce to enhance flavor. When the sausages are cooked, remove them from the fat, let them cool slightly and cut them all (except one) into 3 or 4 pieces.
Add some red sauce and let them flavor. Wet the raw wood table for polenta and ladles. Place all the ingredients near the table.


Pour the hot polenta on the wooden table and spread it. Sprinkle the sauce over the polenta using a ladle. Spread on the pork strips, ribs and sausages except one using a spoon. With your hands, sprinkle on the polenta, first the mushrooms then the Parmesan and a bit of pepper. Put the whole sausage in the middle of the polenta.
Serve the polenta on the wooden table with guests around it.


Pork shank with dried mushrooms


50 g dried porcini mushrooms

2 pork shanks

150 g vegetables (slightly fried)

1 glass of wine (rosé if possible)

butter, salt


Soak 50 g of dried porcini mushrooms in warm water.
Drain, chop and filter the water.
Brown 2 shins in a saucepan with a bit of oil and butter.
Drain and let 150 g of frozen vegetables (slightly fried) wither.
Combine the shins, blend with 1 dl of rosé wine and cook for 2 hours, often wetting with mushroom’s water.
Add the mushrooms, cook for 40 minutes, add salt and pepper.


Lentils with Sausages (Norcia)

Ingredients (for 5 people)

• 500 g of Castelluccio lentils
• a celery rib
• a glass of Umbrian extra virgin olive oil
• a clove of garlic
• salt and pepper
• 5 sausages


Boil the lentils in a terracotta pot with a little water, celery, oil and garlic, letting it boil slowly for about an hour.
Add salt and pepper and add the sausages, roasted on the fire previously.
Let enhance the taste and serve very hot.


Banded Pork Tenderloin (Preci)

Ingredients for 4 people)

• 500 g of pork tenderloin
• 100g of thinly sliced ​​raw ham
• a clove of garlic
• half onion
• a carrot
• a celery rib
• two twigs of rosemary
• half a glass of white wine
• a spoonful of lemon juice
• 4 spoonfuls of oil
• salt and pepper


Scrape the carrot and chop it together with rosemary, onion, garlic and celery. wrap the fillet with the ham, tying them with kitchen string.
Fry slightly the chopped vegetables in a saucepan with the oil and lemon juice; as soon as it begins to brown, lay the fillet there and let it get flavoured, turning it upside-down often so that it takes on a uniform color; pour the white wine, raise the heat and let it evaporate.
When the pork is cooked, transfer it to a cutting board and remove the string; cut the meat into slices, arrange them on a serving dish and cover with the cooking background.


Grandmother Pierina’s “Barbazza” with sage and vinegar

Cut the seasoned “guanciale”/bacon (the barb, “Barbazza”) into thin strips and fry in a pan along with some sage leaves.
At the end of cooking (a few minutes) sprinkle with white wine vinegar, raise the flame and let it evaporate quickly.

Grandmother Pierina advises:
The “guanciale” must be crispy. Before adding the vinegar, drain the excess fat produced during cooking.


Rina’s beans with ham bone

Boil the borlotti beans

Prepare a sauté with oil, carrot, celery and onion and add: the cooked and drained beans, the pork rinds cut into small pieces and all the pulp obtained from the ham bone.
Let it get flavoured and add a few spoonfuls of tomato sauce after cooking.

Rina advises:
Use dried borlotti beans soaked in cold water from the previous evening.