Recipe request from Issue 55
  Re: (...)
Would somebody kindly post the recipe from Issue 55 for the pork and broccolini? (more interested in the broccolini recipe but will take both! ) Thanks much!
Vive Bene! Spesso L'Amore! Di Risata Molto!

Buon Appetito!

  Re: Recipe request from Issue 55 by MUSICMAKER (Would somebody kindl...)
Here ya go my dear:

Pork & Broccolini Marsala
(Cuisine at home, February 2006, Issue 55, p. 21)

Makes: 5 Cups Total Time: 25 Minutes Rating: Easy

Season and Saute; Add:
8 oz. boneless pork loin chops, thinly sliced
Salt and pepper
2 T. all-purpose flour
2 T. olive oil
1 T. garlic, minced
1 T. minced fresh rosemary
1/4 t. red pepper flakes

Deglaze with; Stir in:
1/2 cup marsala
1/2 cup chicken broth
8 oz. broccolini (or 3 cups broccoli florets)

Finish and Serve with:
2 T. unsalted butter
Salt and pepper to taste
3 cups hot cooked gnocchi or pasta
1/4 cup Parmesan, shredded

Season pork with salt and pepper, then toss with flour. Heat oil in a saute pan over medium-high; add pork and saute until browned, about 3 minutes. Stir in garlic, rosemary, and pepper flakes; cook for 1 minute.

Deglaze with marsala, then stir in the broth and broccolini. Cover and cook until broccolini is tender, about 4 minutes.

Finish with butter, salt, and pepper. Serve over gnocchi or pasta, and top with Parmesan.
Don't wait too long to tell someone you love them.

  Re: Re: Recipe request from Issue 55 by bjcotton (Here ya go my dear:[...)
Thanks, Billy...just knew I could count on you, always at the ready!!!
Vive Bene! Spesso L'Amore! Di Risata Molto!

Buon Appetito!


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