Williams-Sonoma Rustic Italian by Domenica Marchetti

Author:Domenica Marchetti
Language: eng
Format: epub
Publisher: Weldon Owen

WINE SUGGESTION: A FRUITY RED, SUCH AS DOLCETTO D’ALBA OR CHIANTI CLASSICO

pork scaloppine with marsala & porcini

I enjoy lean, quick-cooking pork tenderloin most in panfried dishes like this, which gets a boost from earthy porcini and the flavorful, slightly sweet Marsala wine.

1 oz (30 g) dried porcini mushrooms, steeped in 1 cup (8 fl oz/250 ml) boiling water for 30 minutes

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

1 clove garlic, crushed in a garlic press

Fine sea salt and freshly ground black pepper

1 teaspoon minced fresh rosemary, plus sprigs for garnish

1 pork tenderloin, 1–1½ lb (500–750 g), patted dry and cut crosswise into scaloppine 1 inch (2.5 cm) thick

1 small red onion, finely chopped

¼ cup (2 fl oz/60 ml) dry Marsala wine

½ cup (4 fl oz/125 ml) chicken broth, preferably homemade (see recipe)

serves 4

Drain the mushrooms, reserving the liquid. Chop the mushrooms and set aside. Strain the mushroom broth into a clean bowl through a fine-mesh sieve lined with a damp paper towel. Set aside.

In a large frying pan, melt the butter with the olive oil over medium-low heat. In a small bowl, combine the garlic, 1 teaspoon salt, and the minced rosemary and mix into a paste. When the butter is melted and beginning to sizzle, add the garlic-rosemary paste to the pan and cook, stirring, until the garlic is fragrant, about 2 minutes. Arrange the scaloppine in the pan and raise the heat to medium-high. Grind a little pepper over the pork and cook, without turning, until lightly browned on the bottom, about 4 minutes. Turn and cook until browned on the second side, 3–4 minutes longer. Transfer to a warmed serving platter and tent loosely with aluminum foil to keep warm.

Add the onion to the pan and cook, stirring often, until it just begins to soften, 3–4 minutes. Raise the heat to high and stir in the wine. Let it bubble for about 1 minute, then pour in the reserved porcini broth and the chicken broth. Cook at a lively simmer until the liquid has reduced by about half, 3–5 minutes.

Spoon the sauce over the scaloppine, garnish with rosemary sprigs, and serve.

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