From Kristin Nelson, Director of Philanthropic Advising: Each Christmas Eve, I make a Tuscan dish called maiale di chianti. It isn’t fancy but it IS extraordinarily delicious. As it slowly simmers, it leaves the whole house smelling like rich wine, pork, and fennel while my family spends our time focusing on the people, laughter and warmth of that night (and ignoring our stomachs growling in anticipation of a tasty treat to follow!)
Maiale di Chianti (drunk pork)
From Cecilia at Osteria La Gramola
Serves 4 very generously
- 1 kg (2lb 3oz) of pork, cut into pieces
- ½ liter (1 pint) of Chianti
- 6 cloves garlic
- Fennel seeds
- Parsley
- Salt and Pepper
Put the pieces of pork into a big saucepan together with the garlic, the parsley, and the fennel seeds. Do not add oil. When the meat turns brown, add the wine, salt and pepper. Then let cook over a low flame with the lid on for a couple of hours.
