Pork Sauce Robert With Zucchini And Spaghetti - House Bea Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Vegetable stock, (see
4: Cornichons,
-separate recipe),
2 medium: Zucchini,
1 1/2 cup: Chicken stock, preferably
3 ounce: Fresh spaghetti,
-homemade,
4: 3 1/2-oz pork fillets,
2 tbsp: Dijon mustard,
1 1/2 tsp: Olive oil,
Salt to taste,
Freshly ground black pepper,
Directions:
Prepare sauce: In a medium-size heavy-bottomed saucepan over medium
heat, cook stocks and mustard until mixture is reduced to
three-quarters of a cup. If sauce is very thin, continue to reduce
until it has thick- ened slightly. Salt to taste, add cornichons,
stir and reserve.
Trim and cut zucchini lengthwise into 1/4-inch slices, stack slices
and cut again into 1/8-inch strips.
In a large stockpot, bring 1 gallon of salted water to a boil and cook
zucchini until bright green and tender, about 4 minutes. Drain and
reserve.
In a large stockpot bring 1 gallon salted water to a boil and cook
pasta until al dente, 2 to 4 minutes. Drain and reserve.
Season pork fillets with salt and pepper on each side. In a non-stick
pan over medium heat, brown falets, cooking until pale pink in center
and golden on each side, 3 to 4 minutes per side. Remove fillets from
pan and keep warm. Add oil and pasta to the pan and saute, tossing
until pasta is hot, about 3 to 5 minutes. Transfer pasta to a large
bowl and reserve.
Add zucchini to pan and saute about 3 minutes. Add to pasta bowl and
toss gently.
Divide sauce evenly among 4 warmed dinner plates. Place pork fillet
on top of sauce and evenly divide pasta and zucchini alongside pork.
Serve immediately. Serves 4.
House Beautiful/September/93 Scanned & fixed by DP & GG
Source from luhu.jp
heat, cook stocks and mustard until mixture is reduced to
three-quarters of a cup. If sauce is very thin, continue to reduce
until it has thick- ened slightly. Salt to taste, add cornichons,
stir and reserve.
Trim and cut zucchini lengthwise into 1/4-inch slices, stack slices
and cut again into 1/8-inch strips.
In a large stockpot, bring 1 gallon of salted water to a boil and cook
zucchini until bright green and tender, about 4 minutes. Drain and
reserve.
In a large stockpot bring 1 gallon salted water to a boil and cook
pasta until al dente, 2 to 4 minutes. Drain and reserve.
Season pork fillets with salt and pepper on each side. In a non-stick
pan over medium heat, brown falets, cooking until pale pink in center
and golden on each side, 3 to 4 minutes per side. Remove fillets from
pan and keep warm. Add oil and pasta to the pan and saute, tossing
until pasta is hot, about 3 to 5 minutes. Transfer pasta to a large
bowl and reserve.
Add zucchini to pan and saute about 3 minutes. Add to pasta bowl and
toss gently.
Divide sauce evenly among 4 warmed dinner plates. Place pork fillet
on top of sauce and evenly divide pasta and zucchini alongside pork.
Serve immediately. Serves 4.
House Beautiful/September/93 Scanned & fixed by DP & GG
Source from luhu.jp