Pork Scaloppine with Marsala & Porcini

After an eventful weekend that included one plumber, two panicky homeowners, two canceled showings, two surprise potential home buyers shortly thereafter, a very brisk "wog," and a jaunt to Yellow Spring to dine at The Winds Cafe with good friends, a quiet Sunday evening featuring a few new recipes from our Williams-Sonoma Rustic Italian cookbook seemed the perfect way to welcome a new week and bring the old one to a close. 


Ryan outfitted for our wog (occasionally jalk, depending on the day).
4.3 in 75 minutes -- we're improving! :)

We settled (over our breakfast, no less) on trying Scaloppine di Maiale con Porcini (pork scaloppine with marsala and porcini), paired with Saute di Cavolo Nero e Ceci (spicy sauteed kale and chickpeas). While the lacinato kale and chickpeas were gorgeous and healthy to boot, there wasn't much else noteworthy about the dish. The pork, however... that's a different story.

I loved the method of cooking the rosemary-garlic-salt paste in the hot oil and then adding the unseasoned (gasp!) medallions. Once the meat is finished and removed from the pan, the leftover oil, paste and drippings make for the base of a light, flavorful sauce.

The end result is as pretty as it is tasty, and paired nicely with a Bordeaux. I'd serve this dish with the addition of lentils or wild rice next time... and yes, there will be a next time. :)

Scaloppine di Maiale con Porcini

Pork Scaloppine with Marsala and Porcini

Ingredients: 

1 oz. dried porcini mushrooms (or any dried mushroom you prefer -- confession: we actually used shitake based on what was available at the store), steeping in 1 c. boiling water for 30 minutes

1 TBS unsalted butter

1 TBS EVOO

1 clove garlic, crushed in a garlic press (or minced)

Fine sea salt (or Kosher will happily do the trick) and freshly ground black pepper

1 tsp. minced fresh rosemary, plus springs for garnish

1 pork tenderloin, 1-1.5 lbs, patted dry and cut cross-wise into scaloppine 1 inch thick

1 small red onion, finely chopped

NOTE: Stores often sell two tenderloins packaged together, often around 2.5-3 lbs. Your butcher should happily separate the two, giving you the appropriately sized cut. 

1/4 c. dry Marsala wine (available in any grocery store - if you can't find it, ask)

1/2 c. chicken broth

Directions:

Get ready for your kitchen to smell fantastic. 

 

Drain the mushrooms, reserving the liquid. Coarsely chop the mushrooms and set aside. 

 

In a large frying pan, melt the butter and EVOO over medium-low heat. In a small bowl, combine the garlic, 1 tsp. salt, and 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 two minutes. 

 

Arrange the pork medallions in the pan and raise the heat to medium-high. Grind pepper over the pork and cook, without turning!, until lightly browned on the bottom, about 4 minutes. Turn and cook until lightly browned on the second side, 3-4 minutes longer. Transfer the pork to a warmed plate and tent loosely with foil to keep it warm. 

 

Add the chopped 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 add the porcini broth and chicken broth. Add the chopped mushrooms and cook at a lively simmer until the liquid has reduced by about half, about 3-5 minutes. 

 

Taste the sauce! If you like a sweeter dish, add some more marsala. More salt? Go for it. 

Plate the scaloppine and spoon the sauce over. Garnish with rosemary sprigs and serve. 

Saute di Cavolo Nero e Ceci

Spicy sauteed kale and chickpeas

Ingredients:

 

3 large garlic cloves, chopped

1/4 c. EVOO

1 lb. lacinato (dinosaur) kale, tough middle stems removed, leaves and tender stems coarsely shredded

1 can chickpeas, rinsed and drained

1 sm. fresh hot chile, seeded and minced, or a generous pinch of dried red pepper flakes

Fine sea salt (or Kosher salt)

Directions:

 

Prep the ingredients -- a pound of kale takes longer than expected to prepare. (I started cooking leisurely around 8 and we ate around 10).

 

In a large frying pan over medium-low heat, warm the garlic in the EVOO, stirring often, until softened but not browned, 5-7 minutes. Put 1/2 of the kale in the pan, or as much that will fit without spilling. Wilt for 2 minutes and add the remaining kale.

 

Using tongs, turn the greens to coat with the garlic and oil. Cover the pan and cook until the kale is tender, 15-20 minutes.

 

Uncover and stir in the chickpeas, chile and 1/2 tsp. salt. Raise the heat to medium and saute until the chickpeas are heated through, about 5 minutes. 

 

Taste it! You may want more heat or salt. Toss in some pepper. Enjoy this dish's simplicity.