Recipe of Neapolitan Soffritto - in Vietri ceramic

My recipe...
The fried pork or, in dialect, 'o suffritt', is a strong soup, a typical Neapolitan dish that has as basic ingredient the offal of the pig consisting of liver, heart, lung, spleen and trachea, cooked and flavored with strong smells gustatory and olfactory intensity. It can be considered the "Campania" dish for excellence that warmed the "poor" in the winter months ... a bit like polenta for the Valdostans.

It is a strong soup, usually served with croutons, but it can also become a sauce suitable for pasta dishes (usually vermicelli).
Usually it is prepared by the butchers who sell it ready, in small portions (in this case it will suffice to heat it), but if you have time and want to try it, I assure you that it is a dish that you and your friends or relatives will never forget.

 

... my tips:
Surely, every Neapolitan family has its traditional recipe and its secret of goodness, but we want offer you a simple and tasty recipe of fried, as they once did.
The pieces of meat should be washed under running water to bleed them as much as possible, then they will be fried in the lard (hence the term SOFFRITTO).
Tradition wants, made the sautéed, add a condiment that most is mistaken for tomato paste, but that actually is, instead, a concentrated extract of roasted peppers, both in spicy (also very spicy) and sweet.

If you can not find the concentrated peppers extract, you can alternatively use tomato paste in addition to tomatoes sauces
If desired, at the innards you can add (so as to lighten a little flavor) even a few pieces of pork, in a maximum ratio of 1 to 4 (where 1 is the meat and 4 entrails).
I forgot ... I know that all lard is considered the demon in person, concentrated triglyceride and damnation for the liver, but in this recipe is essential. So, eat the sauté once a year, but do not be tempted to replace lard with oil.

Ingredients for 4 people
800 grams of "pork coratella" (entrails: liver, heart, spleen, lungs and trachea)
2 clove of garlic
150 gr of suet
toasted bread (preferably homemade and a few days) or 320 gr of vermicelli (or spaghetti)
1 glass of red wine
1 kg of roasted pepper concentrate (possibly spicy) or 300 g of tomato paste + 500 g of San Marzano tomato puree
1-2 hot peppers (if you prefer)
2 bay leaves, salt q.b.

 

Preparation of the fried
Cut the offal into small pieces, wash them thoroughly and let them soak for a couple of hours, changing the water from time to time.
When they are completely bloodless, pour and dry the pieces.
In a saucepan, brown the garlic, the chopped pepper and the bay leaf with oil and suet, then add the pork entrails.
Cook for a few minutes over high heat and then add the red wine, stir, let it evaporate and add the pepper concentrate (or alternatively the concentrate + tomato sauce).

Salt to taste and continue cooking for about an hour (the sauce should shrink about half).
Serve the fried soup with toasted bread or use it to season the vermicelli which in the meantime you boiled in boiling salted water, being careful to drain al dente.
The sauce can be kept in the fridge for a long time and it will be enough to "revive it" adding a small quantity of water in a pan.