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PORK SAUCE ROBERT WITH ZUCCHINI AND SPAGHETTI Recipe

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This recipe for PORK SAUCE ROBERT WITH ZUCCHINI AND SPAGHETTI, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, April 10, 2009

Category:
Category:

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

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.

Number Of Servings:
Number Of Servings:
4

 

 

 

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