When we booked our trip to Italy, I knew right away that we had to take a cooking class. During my research, I came across Le Baccanti Tours, they offered tours that we were most interested in… olive oil, wine and cooking. The team at Le Baccanti were beyond accomodating. They ensured our tours were successful and our time in Tuscany memorable.
Through Le Baccanti we booked a cooking class in Chianti at Osteria La Gramola. Chef Cecilia Dei taught us how to make classic Tuscan dishes and their sommelier Massimo Marzi educated us on wine and olive oil from the region. The entire experience was a delight from start to finish. The modest duo are passionate about their food and drink .
One of my favorite dishes we made was simple but packed full of flavor. The dish is called Maiale Urbriaco, meaning “drunken pork”. How can you go wrong with a dish that calls for a bottle of wine? In my book, you can’t. The pork shoulder is slowly braised in wine for 2 hours. Braising is a cooking method where the meat is browned thoroughly on all sides, then liquid is added to the pan, the pan is covered, and the meat is simmered over very low heat until very tender.
Prep Time: 5 minutes
Cooking Time: 2 hours
2 pounds, 3 ounces of pork shoulder, cut into pieces
1 bottle of red Chianti wine
6 garlic cloves, peeled
2 T. fennel seeds
2 T. parsley, minced
2 tsp. salt
1 tsp. pepper
- Using a large stock pot, add pieces of pork, garlic cloves, fennel seeds and parsley. (do not add oil)
- Over medium – medium high heat, begin browning the pork.
- Turn the meat, so that all sides become brown.
- Once all sides of the pork are browned, add the wine, salt and pepper.
- Turn down heat to low, and continue to cook for two hours with the lid on.
- You want to use a cut of pork that has fat marbled throughout the meat. This will ensure the dish is loaded with flavor.
- Periodically check the dish and make sure there is enough wine to complete the 2 hr. braising process. If needed, add 1/2 cup water or broth.
- When serving, discard garlic cloves.
Buon Appetito! From my travels to your kitchen.
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