Thursday, August 27, 2015

Medaglioni di maiale in salsa di panna pepe nero

Medaglioni di maiale  ~ Pork Medallions of the Basilicata region. 

Basilicata was once a very poor region but the inhabitants were strong and survived many onslaughts, always making the best of what they had. Pork is an integral part of Basilicata's cuisine and always cooked quickly and simply.

You will need to buy a nice boneless pork loin. Cut thick medallion slices and lay them into a sizzling hot skillet of olive oil seasoned with sea salt, black pepper,garlic powder along with plenty of rosemary, mint and oregano. Brown on all sides on high heat and then cover reducing heat to med. Prepare a young
fresh picked zucchini by washing and cutting it french style or as small sticks. Toss them in, stir a bit and then add 1/3 cup of heavy cream. I also like to add a dollop of tomato pesto. Turn to low and simmer for 6-8 min.

Boil water for a nice pasta of wide egg noodles. Once tender, drain and ladle into a low lipped serving dish, pour over the medallions and sauce. Talk about quick and simple.

Tutti a Tavola!

No comments:

Post a Comment