Pignataccia Recipe (Lazio's Hearty Pork and Bean Stew)By Master Chef Gianluca Deiana Abis
Pignataccia is a traditional dish from the Lazio region of Italy, particularly the area around Viterbo. It's a rustic, hearty stew made with pork, beans, and vegetables, slow-cooked to develop rich and deep flavors. The name "Pignataccia" comes from the pot in which it’s traditionally cooked—a heavy, earthenware pot called a pignatta. It is a comforting dish, perfect for colder months, and is often served as a celebratory meal for family gatherings.
History of Pignataccia
Pignataccia is a dish deeply embedded in the history of Lazio, particularly in the rural areas surrounding Viterbo. The dish was traditionally made by farmers and shepherds who needed a filling, nutritious meal after a long day of work in the fields.
Historically, the dish was made with locally available ingredients such as pork, beans, and seasonal vegetables. The slow cooking process was ideal for tenderizing tougher cuts of meat, and the use of an earthenware pot helped concentrate the flavors, making the dish even more robust.
In ancient times, when many ingredients were grown in the household or nearby farms, Pignataccia represented a practical and comforting way to use leftover meats and vegetables. It was often enjoyed during winter months and especially on Sundays or festive occasions when families gathered together.
Ingredients
For the stew:
500g pork shoulder (cut into chunks, or use pork ribs or belly)
200g dry cannellini beans (soaked overnight or use canned beans)
2 tablespoons olive oil
1 onion (diced)
2 carrots (diced)
2 celery stalks (diced)
3 garlic cloves (minced)
1 bay leaf
1 sprig rosemary
1 sprig thyme
1 can (400g) crushed tomatoes
1 glass white wine (optional)
4 cups chicken or vegetable broth
Salt and black pepper (to taste)
Fresh parsley (chopped, for garnish)
Instructions
Step 1: Prepare the Pork and Vegetables
Heat the olive oil in a large, heavy pot or pignatta (a traditional earthenware pot) over medium heat.
Add the pork chunks to the pot and brown them on all sides. This will help develop flavor and create a rich base for the stew.
Once the pork is browned, remove it from the pot and set it aside.
Step 2: Sauté the Vegetables
In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables become soft and translucent.
Add the minced garlic and sauté for another 2 minutes, stirring occasionally to prevent burning.
Step 3: Add the Tomatoes and Wine
Once the vegetables are softened, add the crushed tomatoes to the pot, stirring well.
If you are using white wine, pour it in now and let it cook off for a few minutes until the alcohol evaporates. This will help deglaze the pot and incorporate the caramelized bits from the pork.
Step 4: Add Broth and Herbs
Return the browned pork pieces to the pot.
Add the soaked cannellini beans (drain if using dry beans) and pour in the broth. The liquid should be enough to cover the ingredients by about 2-3 cm.
Add the bay leaf, rosemary, and thyme. Stir well to combine all the ingredients.
Step 5: Simmer the Stew
Bring the mixture to a simmer, then reduce the heat to low.
Cover the pot and let it cook slowly for 2-3 hours, stirring occasionally. If you're using dry beans, check them periodically to ensure they’re tender and not too dry, adding more broth or water if necessary. The stew should be thick, rich, and comforting.
Step 6: Final Seasoning
Once the stew has simmered and the pork is tender, remove the herb sprigs (rosemary and thyme) and discard.
Taste the stew and adjust the seasoning with salt and black pepper if needed.
Step 7: Serve and Garnish
Ladle the Pignataccia into bowls, making sure to include both the pork and beans in each serving.
Garnish with freshly chopped parsley and serve hot. This dish pairs wonderfully with crusty bread and a glass of red wine.
Chef’s Tip
For an even richer flavor, consider making this dish a day ahead. The flavors will deepen and meld overnight, making the stew even more delicious when reheated. Also, Pignataccia can be made in a slow cooker if you prefer a hands-off method—just follow the same instructions, but let it cook on low for 6-8 hours.
Enjoy the Tradition
Pignataccia is more than just a stew; it’s a dish that embodies the heart and soul of Lazio's culinary tradition. Its history, rooted in the simplicity and resourcefulness of the region, brings warmth and comfort to any meal. Whether for a family gathering or a special occasion, this hearty dish will always remind you of the deep connection between food and tradition in Italy.
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