Biba's Northern Italian Cooking - Biba Caggiano [49]
Place pork on a cutting board. Remove as much fat as possible from pan juices. Add Marsala or sherry and cream to pan juices. Stir over high heat until sauce has a medium-thick consistency. Taste and adjust for seasoning. Slice pork and arrange on a warm platter. Spoon sauce over pork. Serve immediately.
LITTLE PORK BUNDLES
Involtini Scappati
Pork tenderloin makes a tasty dish for family or company.
MAKES 4 SERVINGS
8 slices pork tenderloin, cut ⅜ inch thick
¼ pound pancetta, page 4, cut into 8 slices
3 tablespoons butter
1 tablespoon olive oil
2 or 3 fresh or dried bay leaves
Salt and freshly ground pepper to taste
1 cup dry white wine
Remove excess fat from pork. Place slices between 2 pieces of waxed paper and pound until thin. When pounding pork do not use a straight up-and-down movement. Use a sliding action so meat is stretched more than flattened. Place 1 slice pancetta over each slice of pork. Roll up pork and secure each roll with 1 or 2 wooden picks.
Melt butter with oil in a medium skillet over medium heat.When butter foams, add pork bundles and bay leaves. Cook meat until golden brown on all sides. Season with salt and pepper. Add wine. Cook uncovered 10 to 12 minutes or until wine is almost all evaporated; only 1 or 2 tablespoons of thickened wine sauce should remain in skillet. Place pork bundles on a warm platter. Spoon sauce over pork. Serve immediately.
Variation
Substitute veal scaloppine for the pork.
STUFFED PORK CHOPS
Costolette di Maiale con Prosciutto
A rich, satisfying dish, the flavor will have your family and friends asking for more.
MAKES 4 SERVINGS
4 pork chops, 1 inch thick
2 ounces Italian fontina cheese or 4 tablespoons freshly grated Parmesan cheese
4 slices (about 2 ounces) prosciutto, page 4
2 eggs
Salt and freshly ground pepper to taste
1 cup dry unflavored bread crumbs
3 tablespoons butter
2 tablespoons olive oil
½ cup dry Marsala wine or sherry
Make a pocket in each chop by cutting a horizontal slit as far as the bone. Cut fontina cheese into small pieces. Fill each chop with 1 slice prosciutto and a few pieces of fontina cheese or 1 tablespoon Parmesan cheese. Secure each chop with 2 wooden picks. Beat eggs with salt and pepper in a medium bowl. Spread bread crumbs on aluminum foil. Dip chops in beaten eggs, then coat with bread crumbs. Press bread crumbs onto chops with the palms of your hands. Let coated chops stand 10 to 15 minutes.
Melt butter with oil in a large skillet over medium heat. When butter foams, add chops. Cook until chops have a golden-brown crust, 3 to 5 minutes on each side.
Add Marsala or sherry to skillet and stir well. Cover skillet and reduce heat. Simmer 20 to 25 minutes or until chops are tender. If sauce looks too dry, add a little more wine or water. Place chops on a warm platter. Spoon sauce over chops. Serve immediately.
PORK CHOPS IN WINE
Costolette di Maiale al Vino
Pork chops cooked this way are tender and flavorful
MAKES 4 SERVINGS
2 eggs
Salt and freshly ground pepper to taste
1 cup dry unflavored bread crumbs
4 pork chops, ¾ inch thick
3 tablespoons butter
1 tablespoon olive oil
1 cup dry white wine
Beat eggs with salt and pepper in a medium bowl. Spread bread crumbs on aluminum foil. Dip chops in beaten eggs, then coat with bread crumbs. Press bread crumbs onto chops with the palms of your hands. Let coated chops stand 10 to 15 minutes.
Melt butter with oil in a medium skillet over medium heat.When butter foams, add chops. Cook until chops have a golden-brown crust, 3 to 5 minutes on each side.
Stir in wine. Cover skillet and reduce heat. Simmer 15 to 20 minutes or until wine is almost all evaporated and chops are tender.Add a little more wine if sauce is