Mediterranean peasant stew

Name: Mediterranean peasant stew
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 100 g dried tomatoes; 2 Onions; 2 Garlic cloves; 2 Branches of rosemary; 500 g Pork from the shoulder; 150 g Cabanossi; 2 TABLESPOONS Olive oil; 500 ml Vegetable broth; 1/4 l dry white wine; 2–4 Bay leaves; 7-10 Tbsp Pepper; 1/2 stalk of celery; 400 g Carrots; 1 can(s) (850 ml) white beans; 1 can(s) (450 ml) Artichoke Hearts; 7-10 Tbsp Salt

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

100 g dried tomatoes
2 Onions
2 Garlic cloves
2 Branches of rosemary
500 g Pork from the shoulder
150 g Cabanossi
2 TABLESPOONS Olive oil
500 ml Vegetable broth
1/4 l dry white wine
2–4 Bay leaves
7-10 Tbsp Pepper
1/2 stalk of celery
400 g Carrots
1 can(s) (850 ml) white beans
1 can(s) (450 ml) Artichoke Hearts
7-10 Tbsp Salt

Directions

1
Cut the tomatoes into strips. Peel onions and garlic. Cut onions into slices and chop garlic coarsely. Wash the rosemary and shake dry. Wash the meat, dab dry and chop coarsely. Cut sausage into slices
2
Heat the oil in a frying pan. Fry the meat for about 10 minutes, turning it over. After about 5 minutes add sausage, onions and garlic. Add broth, 1/4 litre water and wine, bring to the boil and simmer for about 1 1/2 hours. Season with laurel, rosemary and pepper
3
Clean and wash the celery and cut it into pieces of about 4 cm length. Peel and wash the carrots, cut them in half lengthwise and cut them into pieces of about 4 cm length. Pour beans into a sieve and rinse with cold water. Drain the artichokes and cut them into small pieces. Add the vegetables to the meat about 30 minutes before the end of the cooking time. Season to taste with salt and pepper