Name: Pasta with Pork and Basil
Ingredients: 8 oz Fusilli or other fresh pasta; 6 oz Mushrooms; Fresh basil, parsley, chives; 1 lb Lean freshly minced pork; Parmesan cheese; Fresh basil; Garlic; 1/2 sm Egg; lightly beaten; A little butter or oil; 1/2 oz Butter; 1 1/2 tb Plain flour; 1/4 pt Double cream; 1/2 pt Stock (scant); Parmesan cheese; Dijon mustard

When a ruler uses his authority for purposes just the reverse of those for which it was delegated to him, when he evidently encroaches on the natural and constitutional rights of the subject, when he tramples on those laws which were made, at once to limit his power, and defend the people, in such cases they are not obliged to obey him. They are guilty of impiety against God; and of injustice to themselves, and the community of which they are members if they do (Jason Haven, 1769).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Meats		Cheese/eggs, Harned 1994, Main dish, Pasta, Pork	4	Servings

INGREDIENTS

8	oz	Fusilli or other fresh pasta
6	oz	Mushrooms
		Fresh basil, parsley, chives
1	lb	Lean freshly minced pork
		Parmesan cheese
		Fresh basil
		Garlic
1/2	sm	Egg; lightly beaten
		A little butter or oil
1/2	oz	Butter
1 1/2	tb	Plain flour
1/4	pt	Double cream
1/2	pt	Stock (scant)
		Parmesan cheese
		Dijon mustard

INSTRUCTIONS

FOR THE MEATBALLS
FOR THE SAUCE
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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