Tiella alla Silana

Name: Tiella alla Silana
Cook time: 15 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 600 g di polpa di maiale; 500 g di funghi porcini; 500 g di patate; 3 spicchi d’aglio; ½ cucchiaio di prezzemolo tritato 1 rametto di rosmarino; 80 g di strutto peperoncino piccante sale

The tiella alla Silana combines pork, porcini mushrooms and potatoes in a slow and aromatic cooking in earthenware pot.

4 servings

Easy

Calabria

EasyCalabria

Tiella alla Silana is a rustic and complete dish, designed to bring meat, tubers, and mushrooms to the table in a single, hearty dish. In this version, the pork provides structure and flavor, while the porcini mushrooms add an intense aroma and a meaty texture; the potatoes round out the dish with their tenderness. Garlic, rosemary, parsley, and chili pepper build a clean aromatic profile, supported by the lard used for the soffritto and browning. Cooking in the earthenware pan, carried out over low heat and with small additions of warm water, it allows the ingredients to gradually develop flavor and keeps the sauce moist without turning it into a runny sauce. This dish is perfect for a traditional lunch or dinner. The recipe is listed as Calabrian in the information provided.

Instructions

Voice reading

6 steps · natural Italian voice

Prepare meat and mushrooms

Clean the pork and porcini mushrooms, then cut them into regular pieces. Get similar sizes to promote uniform cooking: the meat should brown without drying out and the mushrooms should remain recognisable in the shallow pan.

Slice the potatoes

Peel the potatoes and slice them evenly. Keep the slices fairly even so they can cook with the meat and mushrooms without any mushy or tough spots.

Gently sauté garlic and lard

Pour it lard in the earthenware pan and add the cloves of garlic. Heat over medium heat until the garlic is golden and the fat is fragrant; do not let it darken, because it could transfer a bitter taste to the pan juices.

Brown the meat

15 min

Remove the browned garlic and put the meat in the shallow pan. Brown it for about 15 minutes, stirring carefully, until the surface has browned and the bottom is fragrant. Keep the flame under control to avoid it burning. lard you burn.

Combine the ingredients

Add the potatoes, porcini mushrooms, chopped parsley, sprig of rosemary, the chili pepper chopped and salt. Distribute the ingredients in the shallow pan delicately, so that the potato slices will remain whole and the aromas will blend into the base.

Cook slowly

Cover the pan and let it cook over low heatContinue cooking until the potatoes are tender and the meat is cooked through; during cooking, add a little warm water occasionally, only when the bottom begins to dry out. The result should be moist and fragrant, not soupy.

Chef's Tips

The editorial team recommends keeping the cooking gentle and adding a little warm water at a time, so that the meat, potatoes, and porcini mushrooms remain flavorful without making the sauce watery.

Ingredients

Ingredients for 4 people
(21.16 oz) 600 g pork pulp
(17.64 oz) 500 g porcini mushrooms
(17.64 oz) 500 g potatoes
3 cloves of garlic
½ tablespoon of chopped parsley 1 sprig of rosemary
(2.82 oz) 80 g of lard chili pepper spicy salt

Can't find it in the US?

porcini mushroomsMost US supermarkets
Dried porcini are easy to find
Or: For fresh porcini: cremini or king oyster mushrooms plus a few soaked dried porcini
lardMost US supermarkets
Vegetable shortening, same weight, for doughs and pastry
Or: Neutral oil for frying; butter for doughs, 20% more by weight
Shortening has a neutral flavor; butter browns faster.