Spaghetti con le costarelle (spaghetti with pork, roman s
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Extra virgin olive oil |
| 4 | slices | Prosciutto, minced with |
| 2 | Cloves garlic | |
| 1 | tablespoon | Fennel seeds |
| A large sprig of rosemary, spikes (leaves) only | ||
| 1 | Bay leaf | |
| ½ | cup | Dry white wine |
| 6 | To 8 small medallions of pork from rib chops, bones removed | |
| 1 | pounds | Spaghetti |
Directions
Spaghetti con le Costarelle (Spaghetti With Pork, Roman Style) (Roman)
Grated pecorino Salt and freshly ground pepper to taste 1. Heat the oil over medium low heat in a heavy skillet. Add the prosciutto and garlic, fennel seeds, bay leaf and rosemary. Cook slowly for 20 minutes without browning.
2. Add the pork cutlets and saute gently. Add the white wine and cook uncovered until the sauce is reduced and slightly thickened. Strain the sauce, serve over spaghetti with pork medallions arranged around edge of platter. Sprinkle with pecorino and serve. Source: Journal of Italian Food & Wine