Friday, August 14, 2015

Zucchine Spezzatino Con Prugne ~ Medaglioni di Maiale in Salsa di Ginger Arancione

Zucchini goulash with plums and pork medallions in a ginger orange sauce. 

In Italy it is common in cooking to use what is in season as in just off the tree or from the garden. Why not? When everything is in its prime, ripe and delicious, coming into harvest at the same time, it only seems natural to combine them in a tasty dish.

What's in harvest? Zucchini, tomatoes, plums and green peppers.

Many people Italians love fried zucchini or oven baked with Parmesan.  The zucchini flower is also edible and often deep fried as an appetizer.

Since I love zucchini squash and plums, I had to combine them into a robust sweet and savory goulash. For the meat lover in your family, pork medallions in a ginger orange sauce is an excellent summer meat dish.

The goulash should be started first. Wash and quarter 4 cups of fresh zucchini from the garden along with green peppers. In a covered stock pot, melt in 4 tbs of olive oil and the same of coconut oil. To that, add one chopped onion and 3 peeled gloves of whole garlic. Once the onion and garlic begins to brown slightly on the edges, you can add your zucchini and peppers, at this point I like to toss in sprigs of fresh dried rosemary, mint and oregano. Stir occasionally on med. heat so that the browning continues on the onion and begins to appear on the edges of the zucchini and peppers. Cover and let cook for a few minutes while you wash and chop fresh tomatoes which you can add to the goulash and finally, your fresh dried plums - prunes. Cover again and cook until the zucchini is quite tender.

In the meantime, prepare your pork medallions. Take your covered skillet and melt in 3 tbs of olive oil and the same of coconut oil. To that, add red pepper flakes, powdered garlic, sea salt, and fresh dried herbs. Turn up the heat, to ready searing your pork on both sides. When you have achieved your goal, reduce the heat and add fresh ginger and 1/4 cup of orange juice concentrate, you can also use a thick apricot nectar which I also like to use in the goulash on the very end... before serving.

Simmer for 6 min. on low heat. Prepare your table, pour out your goulash onto a low lipped serving dish and the pork medallions onto a large serving plate as there will be much liquid sauce.

Tutti a Tavola!

No comments:

Post a Comment