Spaghetti Con Le Costarelle (spaghetti With Pork, Roman S Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Extra virgin olive oil,
4 slice: Prosciutto, minced with
2 Cloves: garlic,
1 tbsp: Fennel seeds,
A large sprig of rosemary, spikes, (leaves) only
1: Bay leaf,
1/2 cup: Dry white wine,
6: To 8 small medallions of pork from rib chops, bones removed
1 lbs: Spaghetti,
Directions:
Spaghetti con le Costarelle (Spaghetti With Pork, Roman Style)
(Roman)
Grated pecorino Salt and freshly ground pepper to taste
1. Heat the oil over medium low heat in a heavy skillet. Add the
prosciutto and garlic, fennel seeds, bay leaf and rosemary. Cook
slowly for 20 minutes without browning.
2. Add the pork cutlets and saute gently. Add the white wine and cook
uncovered until the sauce is reduced and slightly thickened. Strain
the sauce, serve over spaghetti with pork medallions arranged around
edge of platter. Sprinkle with pecorino and serve. Source: Journal of
Italian Food & Wine
Source from luhu.jp
(Roman)
Grated pecorino Salt and freshly ground pepper to taste
1. Heat the oil over medium low heat in a heavy skillet. Add the
prosciutto and garlic, fennel seeds, bay leaf and rosemary. Cook
slowly for 20 minutes without browning.
2. Add the pork cutlets and saute gently. Add the white wine and cook
uncovered until the sauce is reduced and slightly thickened. Strain
the sauce, serve over spaghetti with pork medallions arranged around
edge of platter. Sprinkle with pecorino and serve. Source: Journal of
Italian Food & Wine
Source from luhu.jp