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. 

Spaghetti & Clams

It's already March 1 and amazing to think we're less than four months away from the big move south. (Yeehaw!) 

There's still plenty to see, taste and do in Cincinnati before we move to the land of barbecue, and I've already begun savoring our soon to be elusive favorites. There will simply be no replacing our long walks to Hyde Park Square, bolo nights at Nicola's, recently discovered favorite Enoteca Emilia, evenings spent cozily cooking in our beloved little condo's even smaller kitchen, and so much more.
 

For now, here's the recipe to one of our absolute favorite weekday meals, Spaghetti & Clams. This screams comfort food to me -- likely an important tool in the "adapting to life in Texas" tool belt -- having grown up on this staple (thanks, mom & dad), and I think this may have been the meal that sealed the deal for Ryan... ;)


Spaghetti & Clams
Serves 4 -6, (or just the two of us...)

Ingredients:

3 TBS. EVOO
4 cloves of garlic, minced
4 6.5-ounce cans of chopped clams
bottle of white wine (for cooking and drinking)
1/3 c. (or so) heavy cream (healthier: 1/2 & 1/2)
dried spaghetti (we typically only use 1/2 a box for this recipe)
red pepper flakes to taste
fresh parsley, chopped
fresh grated Parmesan (Kraft does the trick in a pinch)

Directions:

Pour yourself a glass of wine. Have cheese and crackers handy. Sip & nosh.

In a large heavy skillet, heat EVOO over moderate heat and add the garlic. Saute until fragrant (don't let the garlic brown! Ick!).

Add the juice of the clams, reserving the clammies in the cans for later. Lower the heat and simmer, reducing by approximately half.  Add three or so glugs of wine (eyeballing it is fine, trust me) and desired amount of pepper flakes, and reduce again. Add the heavy cream and reduce.  

Meanwhile, cook the pasta al dente. Turn the heat under the clam sauce to (very) low and add the clams to the sauce to warm. (Carefully -- clammies get tough if they're overheated).

NOTE: Finding the right consistency for the clam sauce is a delicate task. Too thin and the flavors won't develop, too thick and it all but disappears in the pan. Shoot for having the consistency just thicker than a broth. If it appears to be getting too thick (or simply disappearing in the pan), add a little more cream and wine and let simmer to blend the flavors.

Serve the clam sauce over the pasta and garnish with fresh parsley, Parmesan and red pepper flakes to taste. The dish is best accompanied by a warm crusty bread and arugula salad, simply dressed (think lemon juice, good EVOO, salt and pepper).