Ingredients: |
Ingredients: VEGETABLE STOCK 2 medium carrots, trimmed and cut into 2-inch lengths 1 medium onion, cut in quarters 1 leek, trimmed, washed and cut into 2-inch lengths 1 fennel bulb, cut in quarters lengthwise 1 medium tomato ½ small green cabbage, cut in half ½ teaspoon coriander seeds 1 cup loosely packed fresh parsley leaves ½ cup loosely packed fresh chervil leaves, optional 4 cloves 4 juniper berries
1½ cups vegetable stock (see recipe above) 1½ cups chicken stock, preferably homemade 2 tablespoons Dijon mustard Salt to taste 4 cornices 2 medium zucchini 3 ounces fresh spaghetti 4 3½-ounce pork fillets 1½ teaspoons olive oil Freshly groui4d black pepper
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Directions: |
Directions:In a large stockpot add all ingredients and barely cover vegetables with water, leaving the cabbage halves sticking slightly above the water. Bring mixture to a boil over high heat, reduce heat to medium-high and cook until stock is reduced by half, about 30 to 45 minutes. Strain the stock through a sieve into a bowl, pressing hard on the vegetables. Discard vegetables. Makes about 3½ cups.
Prepare sauce: In a medium-size heavy- bottomed saucepan over medium heat, cook stocks and mustard until mixture is reduced to three-quarters of a cup. If sauce is very thin, continue to reduce until it has thickened slightly. Salt to taste, add cornices, stir and reserve. Trim and cut zucchini lengthwise into ¼- inch slices, stack slices and cut again into ½-inch strips. In a large stockpot, bring 1 gallon of salted water to a boil and cook zucchini until bright green and tender, about 4 minutes. Drain and reserve. In a large stockpot bring 1 gallon salted water to a boil and cook pasta until al dente, 2 to 4 minutes. Drain and reserve. Season pork fillets with salt and pepper on’ each side. In a non-stick pan over medium heat, brown fillets, cooking until pale pink in center and golden on each side, 3 to 4 minutes per side. Remove fillets from pan and I keep warm. Add oil and pasta to the pan and sauté, tossing until pasta is hot, about 3 to 5 minutes. Transfer pasta to a large bowl and reserve. Add zucchini to pan and sauté about 3 minutes. Add to pasta bowl and toss gently. Divide sauce evenly among 4 warmed dinner plates. Place pork fillet on top of sauce and evenly divide pasta and zucchini alongside pork. Serve immediately. |