Romertopf Pork, Italian Style

Ruth Fujimoto, Class of 1935

• 1 lb loin pork, cut into pieces
• 1/2 lb mushrooms, chopped
• 1 clove garlic, crushed
• 1 Tbsp tomato puree
• 1 Tbsp butter (with anchovy paste, optional)
• 8 pieces sliced ham
• 1/2 lb tomatoes, sliced
• Grated cheese, optional
• 1 cup sour cream
• 1 tsp each thyme, rosemary, sage
• Handful parsley, chopped

Soak romertopf in water while preparing the ingredients (at least 15 minutes). Line half of the sliced ham in bottom of soaked pot. Then, add the pork pieces (season with salt and pepper) in layers, alternating with grated cheese, chopped mushrooms, and sliced tomatoes. Finish with another layer of sliced ham.

Mix together the sour cream, tomato puree, crushed garlic clove, and the herbs. Pour this muxture over the meat, cheese and vegetables. Sprinkle bits of butter (mixed with anchovy paste, if desired) on the top. Cover and place in oven, THEN AND ONLY THEN, turn oven to very hot, 475 degrees, and cook for 1 hour. sprinkle generously with chopped parsley.

Yield: 4-6 servings

NOTE: *Roman pot, unglazed clay pot. Retains juice and is excellent for pot roast, too. Serve Romertopf pork with spaghetti, fresh tossed salad, garlic bread and red wine.