Side Pannel
Pasta with Pork and Basil
Pasta with Pork and Basil
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pork, Main Dish, Pasta
Ingredients List
- 8 oz Fusilli or other fresh pasta
- 6 oz Mushrooms
- Fresh basil, parsley, chives
Directions
FOR THE MEATBALLS
1 lb Lean freshly minced pork
Parmesan cheese
Fresh basil
Garlic
1/2 sm Egg; lightly beaten
A little butter or oil
FOR THE SAUCE
1/2 oz Butter
1 1/2 tb Plain flour
1/4 pt Double cream
1/2 pt Stock (scant)
Parmesan cheese
Dijon mustard
Mix all the meatball ingredients thoroughly; I season the meat with 1
tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic
clove, as well as salt and pepper. Flour your hands and shape the mixture
into about 32 small balls. Fry in batches in a non-stick pan for 5 minutes
or more until golden and cooked right through. Shake the pan frequently so
the meatballs keep in good shape and cook evenly. Transfer to a casserole
and keep hot.
Slice the mushrooms thickly, saute them well and add them to the meatballs.
Then "wash out" the frying pan with the chicken stock. Make a smooth rich
sauce with the butter, flour, stock and cream. Add any juices that have
collected in the casserole and simmer for several minutes. Away from the
heat, season with salt and pepper, 2 tablespoons Parmesan and 1 heaped
teaspoon Dijon mustard. Pour the sauce over the meatballs, cover and keep
hot in a low oven. The mixture can be kept hot for some time without
spoiling, or it can be prepared ahead and reheated close to serving.
Boil the pasta until al dente and drain well. Add it to the casserole
together with a small handful of fresh herbs about 2 tablespoons each
basil and chives, and 1 of parsley and toss gently to mix well. Garnish
with more basil, and serve with an undressed salad.
From WWiVNet. Electronic format by Cathy Harned.
1 lb Lean freshly minced pork
Parmesan cheese
Fresh basil
Garlic
1/2 sm Egg; lightly beaten
A little butter or oil
FOR THE SAUCE
1/2 oz Butter
1 1/2 tb Plain flour
1/4 pt Double cream
1/2 pt Stock (scant)
Parmesan cheese
Dijon mustard
Mix all the meatball ingredients thoroughly; I season the meat with 1
tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic
clove, as well as salt and pepper. Flour your hands and shape the mixture
into about 32 small balls. Fry in batches in a non-stick pan for 5 minutes
or more until golden and cooked right through. Shake the pan frequently so
the meatballs keep in good shape and cook evenly. Transfer to a casserole
and keep hot.
Slice the mushrooms thickly, saute them well and add them to the meatballs.
Then "wash out" the frying pan with the chicken stock. Make a smooth rich
sauce with the butter, flour, stock and cream. Add any juices that have
collected in the casserole and simmer for several minutes. Away from the
heat, season with salt and pepper, 2 tablespoons Parmesan and 1 heaped
teaspoon Dijon mustard. Pour the sauce over the meatballs, cover and keep
hot in a low oven. The mixture can be kept hot for some time without
spoiling, or it can be prepared ahead and reheated close to serving.
Boil the pasta until al dente and drain well. Add it to the casserole
together with a small handful of fresh herbs about 2 tablespoons each
basil and chives, and 1 of parsley and toss gently to mix well. Garnish
with more basil, and serve with an undressed salad.
From WWiVNet. Electronic format by Cathy Harned.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
