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Stuffed pork stomach




Pork leg, lean meat

1500 grams


1 unit


100 grams


30 grams


1 spoon

Ragusano cheese

50 grams


1 unit

Black pepper

to taste


to taste

Iodized salt

to taste

Sunflower oil, for frying

200 mL


50 grams

Fresh rosemary

1 sprig


1 wedge

Fresh sage

2 leafs


2 leafs

Red wine

100 mL

Vegetable broth

2 liters


1 unit


1 half


1 unit

Extra virgin olive oil

3 spoons

second courses from Italy - Sicilia

Stuffed pork stomach

Stuffed pork stomach

with meat with eggs with lactose with nuts source of B vitamins high in potassium high in phosphorus

ready in

3 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Stuffed pork stomach

A roast ... surprise

Stuffed pork stomach step 1

step 1

Eggplant: peel it, cut it into desserts, combine the frying oil with 2 tablespoons of extra-virgin olive oil, heat them well to fry it, salve it lightly and make it warm

Stuffed pork stomach step 2

step 2

Vegetable broth: in the meantime the eggplant is clothed to prepare the broth with 1 nut or fresh vegetables

Stuffed pork stomach step 3

step 3

The filling: chop the parsley (keep it from 1 teaspoon), grind roughly the almonds to break the semi seasoned cheese into pieces of ham

Stuffed pork stomach step 4

step 4

combine everything in a bowl, add the egg. season it all with a ground black pepper grated nutmeg join the fried eggplant and stir

Stuffed pork stomach step 5

step 5

Thighs and Stuffing: with a sharp knife, create a pocket by turning the knife as a whole, paying attention to not buckle

Stuffed pork stomach step 6

step 6

widen and insert the filling inside pushing it to the bottom of the pocket created with needle thread and thread the opening

Stuffed pork stomach step 7

step 7

The outer dressing: finish the pocket closing operation by massaging the thigh on all sides, with 1 clove of garlic, season with 3 pints of salt and a ground black pepper

Stuffed pork stomach step 8

step 8

Rosette: in a frying pan with high edges, put the butter with 1 tablespoon of oil the garlic we used to massage the meat rosemary, sage, basil and parsley

Stuffed pork stomach step 9

step 9

place it over the thigh and flame high on the sides, be careful to turn it over to brown it, wet it with wine, bake it on both sides for 1 minute

Stuffed pork stomach step 10

step 10

Cooking: remove the garlic and combine the potato, onion and carrot to pour the broth, put a lid

Stuffed pork stomach step 11

step 11

cook for 2 hours at medium high flame during cooking, every 30 minutes with a spoon to wet it with the same cooking broth

Stuffed pork stomach step 12

step 12

slicing and serving hot

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