Substitute cubes of veal for the pork.When I lived in Washington, DC, my favorite Italian restaurant was Galileo, headed up by talented chef Roberto Donna, a native of the Piedmont. This was one of his specialties, and in fall when chestnuts are fresh it can’t be beaten.
Makes 4 to 6 servings | Active time: 20 minutes | Minimum cook time: 31/2 hours in a medium slow cooker
11/2 pounds boneless pork loin, cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, diced
1 carrot, diced
2 celery ribs, diced
2 tablespoons chopped fresh sage
2 cups dry red wine
1/2 cup Chicken Stock or purchased stock
1 (3-inch) cinnamon stick
1 bay leaf
Pinch of ground cloves
1 (10-ounce) jar cooked chestnuts
2 teaspoons cornstarch
Salt and freshly ground black pepper to taste
1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil pork for 3 minutes per side, or until browned. Transfer pork to the slow cooker, and pour in any juices that have collected in the pan.
2. Heat oil in a small skillet over medium-high heat. Add onion, carrot, celery, and sage, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker.
3. Add wine, stock, cinnamon stick, bay leaf, and cloves to the slow cooker, and stir well. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until pork is tender.
4. If cooking on Low, raise the heat to High. Mix cornstarch and 2 tablespoons cold water in a small cup. Stir chestnuts and cornstarch mixture into pork. Cook for an additional 15 to 20 minutes, or until juices are bubbling and slightly thickened. Remove and discard cinnamon stick and bay leaf, season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat until hot, stirring occasionally.
Variation:
Substitute cubes of veal for the pork.