For my Recipe-of-the-Month, I have chosen Toç de Purcìt (Carnian Pork Stew). Enriched with a bit of pancetta and liver, and flavored with a touch of cinnamon, cloves, and lemon zest, this savory pork stew is perfect for cold winter evenings. Serve it as the Friulians do, with a side of soft polenta. For my recipe, visit Flavors-of-Friuli.com.
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