- Pork - 3 Kilogram
- Chestnuts - 2 Kilogram
- Bulb - 3 pieces
- Garlic - 3 Teeth
- Tomato - 4 pieces
- Tomato paste - 4 items. spoons
- Wine red dry - 1 glass
- Water - 1 Liter
First of all, we cut our pork into fairly large chunks (see photo for clarity). Onion and garlic finely chop, fry in olive oil until golden. Then add to our onions and garlic our meat. Fry on high heat until the meat is covered with a white-gray crust. Now pour the wine into the frying pan. Extinguish until almost complete evaporation of the wine. When the wine is evaporated - pour the meat with water, salt, pepper, cover and simmer on low heat for about 1 hour. In the meantime, we are engaged in chestnuts. Each chestnut should be slightly incised skin (so that chestnuts do not explode). Fold the chopped chestnuts on a baking sheet, and - into the oven, heated to 180 degrees, for 15 minutes. With the ready chestnuts peel off (it will be removed very simply). Tomatoes together with tomato paste are crushed to the consistency of gruel with a blender or combine. When 1 hour of cooking pork in the water passed, add tomato puree to it and simmer for another 30 minutes. Then add the chestnuts to the pan. Stew chestnuts with pork for about 15 minutes, stirring occasionally. After that, the dish remains only to be removed from the fire, spread out on plates and served to the table. Bon Appetit!
Servings: 10