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TexasMadness Profile
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Registered: 03-2007
Location: Austin, Texas
Posts: 3972
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Italian pork chops and creamy rice


From the Foods of the World: Italy thread...

Costolette di Maiale alla Modense
Pork chops braised in white wine
serves 4 (we made a half recipe)

1 tsp dried sage leaves, crumbled*
1 tsp dried rosemary leaves, crumbled*
1 tsp finely chopped garlic
1 tsp salt
freshly ground black pepper
4 center-cut loin pork chops, about 1" thick
2 tbsp butter
1 tbsp olive oil
3/4 cup dry white wine
1 tbsp finely chopped flat leaf parsley

Combine the sage, rosemary, garlic, salt a few grindings of pepper and press a little of this mixture firmly into both sides of each pork chop.

In a heavy 10-12 in skillet (we used a smaller one since we did just two chops), melt the butter with the olive oil over moderate heat. Brown the chops on both sides for about 2 or 3 minutes until golden brown (we had to go considerably longer - maybe the heat wasn't high enough!). Remove from the pan and pour off all but a thin film of the fat.

Add 1/2 cup of wine to the pan and bring to a boil. Add the pork chops again, cover and reduce heat to the barest simmer. Baste the juices occasionally and cook for 25-30 minutes or until the meat is tender (this is where we overcooked - we need to get better at judging meat 'doneness' instead of just going by the clock). Remove the finished chops.

Add the remaining 1/4 cup of wine to the pan and boil it briskly, scrapping all the browned bits clinging to the bottom, until it has reduced to a few tablespoons of syrupy glaze. Remove from heat, taste for seasoning (we needed nearly another teaspoon of salt, but we are both salt nuts), add the parsley and pour on top of the chops.


*If you only have fresh, you can substitute 1 tablespoon of finely chopped fresh herbs for one teaspoon of dried, crumbled herbs

Riso al Limone
Boiled rice with lemon
serves 4 (again, we made a half recipe - it was plenty!)

6 quarts water
3 tbsp salt
1 cup plain white rice, preferably imported Italian rice (I just used Jasmine because I don't know what Italian rice is!)
2 tbsp butter
3 eggs
1 cup freshly grated Parmesan cheese
4 tsp freshly squeezed lemon juice (less than from one juicy lemon)

In a large pot, bring the water and salt to bubbling boil over high heat. Slowly pour in the rice such that the water never stops boiling. Stir a few times and reduce to moderate heat. Boil uncovered for 15 minutes or until done (in our case, it probably would have only been 10 minutes). Drain it thoroughly in a colander.

Meanwhile, beat the eggs in a bowl until combined. Stir in the cheese and lemon juice. Melt the butter in 2 qt pan over low heat. Add the hot drained rice and stir in the egg mixture. Cook over low heat, stirring gently for 3 or 4 minutes. Serve at once while the rice is still creamy.

Enjoy!

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1/24/2012, 3:58 am Link to this post Send Email to TexasMadness   Send PM to TexasMadness
 
Saijen SilverWolf1 Profile
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Registered: 03-2010
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Re: Italian pork chops and creamy rice


Thank you!!!!

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"Do unto others as you would have them do unto you"
~~@Saijen@~~
1/24/2012, 4:32 am Link to this post Send Email to Saijen SilverWolf1   Send PM to Saijen SilverWolf1 Yahoo
 
Firlefanz Profile
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Registered: 05-2003
Location: Germany
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Re: Italian pork chops and creamy rice


That sounds lovely, and it makes me hungry. emoticon

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- Firlefanz

Mystical Adventures
Hannah Steenbock
The Pagan Porch
1/24/2012, 10:05 am Link to this post Send Email to Firlefanz   Send PM to Firlefanz Blog
 


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