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Chef2Chef Recipe Club - Volume 6 Issue 53 - March 17, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Stracciotti Makes 6 servings My "Personal Authority" on Italian cooking is Anna Teresa Callen, a native Abruzzese who knows EVERYTHING I ever want to know on the subject! One day, we were talking about scaloppine (which are really just medallions of any kind of meat) when she began to describe this fabulous concoction made with pork. She told me HOW to do it, and I went home and started "playing with my food!" To make it, you'll need to get your butcher to dismantle a pork tenderloin for you. Ingredients: 2 tablespoons extra-virgin olive oil 2 medium onions, coarsely chopped 1/2 cup finely chopped parsley 2 carrots, coarsely chopped 2 stalks celery, coarsely chopped All-purpose flour for dredging 2 pounds pork medallions 1 1/2 cups dry red wine 2 tablespoons tomato paste 1 1/2 cups tomatoes, crushed and strained 1/2 teaspoon dried basil 1/2 teaspoon dried oregano Sea salt and pepper 2 tablespoons heavy cream Preparation: In a large sauté pan, heat the olive oil and cook onions, celery and carrots over medium heat until the onion is translucent. Remove and reserve. Carefully flour both sides of each medallion, and shake off any excess. Immediately slip each piece of pork into the hot fat and sauté until golden on both sides. [If you flour the meat ahead of time, even a little bit, it will become soggy, and your finished dish will not be crisp.] Return the vegetables to the pan with the meat. Add the wine, and cook over high heat until it has evaporated Add tomato paste, tomatoes, herbs, and salt and pepper to taste. When all ingredients are well blended and meat is tender, remove meat to a warm platter. Purée the vegetable mixture in a food processor and return to pan. Add the cream, and pour over the meat. Serve immediately. Wine Tip: Ca' del Solo's "Big House Red" is a winning partner for these scaloppine. -------------------------------------------------- BulkFoods.com Spices, Nuts, Chocolates, Candy, Dried Fruits, Trail Mixes, Supplements and so much more. You can also find grains and cereals, beans and seeds, pasta, sugar-free chocolates and old-fashioned candy. Free shipping on all orders in the continental US! http://html.chef2chef.net/goto.php?id=142 -------------------------------------------------- Sautéed Broccoli with Garlic and Pine Nuts Makes 6 servings 1/4 cup pine nuts 2 cloves garlic 2 bunches broccoli 3 tablespoons extra-virgin olive oil In a small dry skillet, toast the pine nuts, tossing frequently to brown evenly. Do not burn. Chop the garlic fine. Set aside. Separate the broccoli into florets. Peel the slimmer stems and cut into cubes (or reserve the stems altogether for cream of broccoli soup). In a large pot of rapidly boiling, salted water, blanch the broccoli for about 8 minutes, until it is crisp-tender, and still bright green. Drain thoroughly in a colander. In a sauté pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn. Then add the broccoli and pine nuts to the pan. Toss carefully to coat everything well with the garlicky oil. Turn into a warmed serving bowl and serve at once. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |