| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Virgin olive oil |
|
|
Seasoned flour |
| 4 |
|
Pork scallops, boneless pork loin pieces 1 inch thick |
| 4 |
oz |
Prosciutto, sliced then cut into 1/4 inch batons |
| 2 |
|
Cloves garlic, thinly sliced |
| 2 |
tb |
Capers, drained |
| 6 |
oz |
White wine |
| 4 |
|
Anchovy fillets, rinsed and chopped |
| 2 |
|
Lemons , Zest of |
| 6 |
|
Sage leaves |
INSTRUCTIONS
X-URL: http://www.foodtv.com/rmario/01-20a.htm
MOLTO MARIO SHOW #MB5706
In a 12 inch to 14 inch saute pan, heat olive oil until smoking. Dredge the
pork pieces in the seasoned flour and shake off excess. Saute in a pan
until golden brown on one side, for 5 to 6 minutes. Turn and continue
cooking 3 to 4 more minutes. Remove to a plate in a warm place and drain
pan of excess oil. Add Prosciutto, garlic and capers to pan and cook 2
minutes. Add wine, anchovies, lemon zest and sage and return pork to pan.
Cook until heated through and liquid has reduced to several teaspoons.
Place pork pieces on to warm plate, cover with spoonfuls of sauce and serve
with warm lentils.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Posted to MC-Recipe Digest V1 #391 by TGRECO@SHRSYS.HSLC.ORG on Jan 21,
1997.
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