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Pasta with Pork and Basil | Print |  E-mail
Tuesday, 12 October 2010 00:38
Pasta with Pork and Basil

Yield: 4 Servings

8 oz Fusilli or other fresh pasta
6 oz Mushrooms
Fresh basil, parsley, chives

----FOR THE MEATBALLS-------------
1 lb Lean freshly minced pork
Parmesan cheese
Fresh basil
1/2 sm Egg, lightly beaten
A little butter or oil

----FOR THE SAUCE-------------
1/2 oz Butter
1 1/2 tbl Plain flour
1/4 pt Double cream
1/2 pt (scant) stock
Parmesan cheese
Dijon mustard

To prepare:
Mix all the meatball ingredients thoroughly; I season the meat with 1
tablespoon grated Parmesan , 2 tablespoons basil and 1 smallish garlic
clove , as well as salt and pepper . Flour your hands and shape the
mixture into about 32 small balls. Fry in batches in a non-stick pan for 5
minutes or more until golden and cooked right through. Shake the pan
frequently so the meatballs keep in good shape and cook evenly. Transfer to
a casserole and keep hot.

Slice the mushrooms thickly, saute ' them well and add them to the
meatballs. Then "wash out" the frying pan with the chicken stock . Make a
smooth rich sauce with the butter , flour, stock and cream . Add any
juices that have collected in the casserole and simmer for several minutes.
Away from the heat, season with salt and pepper, 2 tablespoons Parmesan and
1 heaped teaspoon Dijon mustard . Pour the sauce over the meatballs,
cover and keep hot in a low oven. The mixture can be kept hot for some time
without spoiling, or it can be prepared ahead and reheated close to serving.

Boil the pasta until al dente and drain well. Add it to the casserole
together with a small handful of fresh herbs - about 2 tablespoons each
basil and chives , and 1 of parsley - and toss gently to mix well.
Garnish with more basil, and serve with an undressed salad.


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