Friday, 23 February 2007

maiale al vino

We’re back to Italy, this time with a simply gorgeous Chinese New Year Pork Festival recipe discovered by Porky herself (aka Amy).

We cooked this last Friday and it was divine, filling the house with the robust scent of rosemary and white wine. The garlic isn’t shy either.

Make sure the sauce thickens and caramelises a little for extra punch, but keep the pork moist and pink on the inside.

Maiale al Vino
Recipe modified from Modenese Pork Chops. Serves 2.
2 tablespoons butter
1 tablespoon olive oil
2 pork cutlets
1 cup dry white wine
Salt and pepper, to taste
1 tablespoon fresh rosemary leaves
4 cloves garlic, crushed
1. In a large frying pan, melt butter and olive oil over medium heat. Cook pork in butter, turning once to brown evenly. Remove cutlets to plate.
2. Add garlic and rosemary and sauté until soft.
3. Return cutlets to pan (with juices). Lower heat and add wine, salt and pepper.
4. Simmer, uncovered, for 5 minutes then turn over. Cook a further 5 minutes or until pork is tender.
5. Transfer cutlets to serving plates, and spoon sauce over the meat. Serve with roasted potatoes and carrots.


1 comment:

Thanks for saying hello. It's great to know there are people out there in cyberspace!

Related Posts with Thumbnails