Zucchini romagna recipe
Zucchini Romagna recipe
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Ingredients
| 40 g | butter |
| 300 g | pork, shoulder; cut in 2cm cubes |
| 1 | onion, rings |
| ½ tsp | oregano |
| 1 can(s) | tomatoes, peeled (400g) |
| 4 | zucchini, approx. 400g |
| 125 ml | sour cream |
| 1 pinch(es) | sugar |
| 1 bunch(es) | chives |
| 4 slice(s) | Cheddar cheese |
| salt | |
| cayenne pepper |
Instructions
Cut the onions in rings and the zucchini in thin slices.
In a large saucepan, heat the butter, add the meat and sauté until golden brown. Add the onions, season with salt, cayenne pepper and oregano and briefly stew. Stir in the tomatoes with their juice, then layer the zucchini on top of the stew. Mix the sour cream with the sugar and pour the cream over the zucchini. Cover with a lid and stew over low heat for 20 minutes.
Remove the lid, cover the zucchini with the Cheddar, cover the saucepan again and allow the cheese to melt for some minutes.
Sprinkle the Zucchini Romagna with chopped chives and serve with rice.
Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Zucchini romagna recipe
Recipe type: xarchivex
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