Monday, June 29, 2015

Pork Cutlet Ragù alla Sarda

Price per serving for two: $2.38
I have here a delicious Sardinian ragù using pork cutlet that is often served (in this autonomous region of Italy) with a kind of polenta made from semolina flour. I prefer to pan fry the polenta. Also, the sauce is suitable for many types of dried pasta, including spaghetti and medium-sized macaroni varieties. You should serve with freshly grated pecorino or parmigiano cheese at the table. Tonight, I am serving potatoes as a side.

You will need to buy a package of pounded pork cutlet. I found a package of three for less than 3 dollars. This is a delicious and delicate meat.  You will also need to buy if you don't have on hand: onion, zucchini, fresh or a can of diced tomatoes, green olives and  heavy cream.

Take you covered skillet and melt in 3tbs of olive oil and the same of coconut oil. On med heat, add to the oils, chopped onion and chopped zucchini, stir until brown. Push aside the veggies to lay in your cutlets, cover and cook on med. heat for 5 min. Now, add your fresh tomatoes or one small can of diced tomatoes. To that add fresh basil, rosemary, and oregano along with a pinch of sea salt and garlic powder and some red pepper flakes. Cover for 2 min and then pour in 1/4 cup of heavy cream and some fresh green olives. Cover and simmer for 5 min on low heat.

You can prepare some golden yellow potatoes in the microwave.  Set the table and call in the family.

~Tutti a Tavola!

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