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Ziti with Pork and Escarole in Cream Sauce recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection. Recipes include Chocolate Desserts, Spinach, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 02/10/04 : Ziti with Pork and Escarole in Cream Sauce
"Ziti with Pork & Escarole in Cream Sauce"
Daily Tour Pictures - Page 1 of 2 - Page 2 of 2 - Soap Opera - Daily Recipes
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1 pound pork tenderloin
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons cooking oil
1/2 pound escarole, leaves cut crosswise into 1/2 inch strips (about 4 cups)
1 shallot or 2 scallions including green tops, chopped
1/2 cup canned low sodium chicken broth or homemade stock
1/2 teaspoon dried thyme
2 teaspoons grainy or Dijon mustard
1/2 cup heavy cream
1/2 pound Ziti
Cut the pork into 1/2 inch slices and flatten them. Sprinkle the pork with 1/4 teaspoon each of the salt and pepper. In a large frying pan, heat 2 tablespoons of the oil over moderate heat. Cook the pork in 2 batches until barely done, about 1 minute per side. Remove the pork from the pan, let sit for 5 minutes, and then cut into thin strips. In the same pan, heat the remaining 1 tablespoon of the oil over moderate heat. Add the escarole, shallot, 1/4 teaspoon of the salt, and the remaining 1/4 teaspoon pepper and cook, stirring until the escarole wilts, about 1 minute. Add the broth and the thyme and simmer until the broth is reduced to 1/4 cup, about 3 minutes. Whisk in the mustard, cream, and the remaining 1/4 teaspoon salt; bring just to a simmer. Add the pork and any accumulated juices to the sauce, and remove from the heat. In a large pot of boiling salted water, cook the Ziti until just done. Drain and toss with the sauce. Serves 4.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Magazine,
Monday - Friday.
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