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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 is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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