Ingredients

• 800 g pork meat stew
• 1 onion
• 1 carrot
• stock as needed
• 1/2 glass of white wine
• 100 g of tomato sauce
• 1 clove of garlic
• 1 bunch of aromas (calamint, oregano, pennyroyal)
• 125 g of Lard of Colonnata PGI, cut into small pieces
• 30/40 Mount Amiata Chestnuts PGI, Cecio variety, parboiled then shelled and peeled

Proceeding

Melt some lard in a saucepan and add the pieces of pork; flavour with salt, pepper, the sliced carrot and onion. Cook until brown and moisten with the wine over a medium heat, mixing until the flour turns golden. Moisten with the stock, adding the crushed garlic, the tomato sauce and the aromas; bring to a boil and cover. Cook for about an hour always over a medium heat. Drain the meat, put it in another saucepan and strain the tomato sauce keeping it warm. Meanwhile, separately, brown the pieces of Lard of Colonnata and the chestnuts in oil: put these ingredients in the saucepan and top them with the sauce. Add salt to taste and bring to a boil, continue cooking for about an hour, arrange the stew on a large serving dish and serve warm.