Pork sauce robert with zucchini and spaghetti - house bea
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Vegetable stock (see separate recipe) |
| 1½ | cup | Chicken stock, preferably homemade |
| 2 | tablespoons | Dijon mustard |
| Salt to taste | ||
| 4 | Cornichons | |
| 2 | mediums | Zucchini |
| 3 | ounces | Fresh spaghetti |
| 4 | 3 1/2-oz pork fillets | |
| 1½ | teaspoon | Olive oil |
| Freshly ground black pepper | ||
Directions
Prepare sauce: In a medium-size heavy-bottomed saucepan over medium heat, cook stocks and mustard until mixture is reduced to three-quarters of a cup. If sauce is very thin, continue to reduce until it has thick- ened slightly. Salt to taste, add cornichons, stir and reserve.
Trim and cut zucchini lengthwise into ¼-inch slices, stack slices and cut again into ⅛-inch strips.
In a large stockpot, bring 1 gallon of salted water to a boil and cook zucchini until bright green and tender, about 4 minutes. Drain and reserve.
In a large stockpot bring 1 gallon salted water to a boil and cook pasta until al dente, 2 to 4 minutes. Drain and reserve.
Season pork fillets with salt and pepper on each side. In a non-stick pan over medium heat, brown falets, cooking until pale pink in center and golden on each side, 3 to 4 minutes per side. Remove fillets from pan and keep warm. Add oil and pasta to the pan and saute, tossing until pasta is hot, about 3 to 5 minutes. Transfer pasta to a large bowl and reserve.
Add zucchini to pan and saute about 3 minutes. Add to pasta bowl and toss gently.
Divide sauce evenly among 4 warmed dinner plates. Place pork fillet on top of sauce and evenly divide pasta and zucchini alongside pork.
Serve immediately. Serves 4.
House Beautiful/September/93 Scanned & fixed by DP & GG