PERUGINA RECIPES

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PORK SCALOPPINE PERUGINA RECIPE | MYRECIPES



Pork Scaloppine Perugina Recipe | MyRecipes image

The origins of this dish lie in the Italian university town of Perugia but many of the ingredients and the cooking technique - cutting the meat in to scaloppine and sautéing it in a wine and caper sauce - are Italian American.

Provided by Mario Batali

Yield 4 servings

Number Of Ingredients 14

4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
¼ cup all-purpose flour
½ teaspoon freshly ground black pepper
4 teaspoons olive oil, divided
1 tablespoon capers, rinsed and drained
2 ounces very thin slices proscuitto, cut into 1/4 inch strips
2 garlic cloves, minced
½ cup fat-free, less-sodium chicken broth
1 teaspoon all-purpose flour
1?½ cups dry white wine
1?½ tablespoons grated lemon rind
1 teaspoon finely chopped fresh sage
4 canned anchovy fillets, drained, rinsed, and chopped
4 cups hot cooked fresh fettuccine (1[9-ounce] package)

Steps:

  • Place each piece of pork between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using and meat mallet or rolling pin. Combine 1/4 cup flour and pepper in a shallow dish. Dredge pork in flour mixture; set aside.
  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add capers, prosciutto, and garlic; sauté 3 minutes. Combine broth and 1 teaspoon flour, stirring well with a whisk. Add broth mixture, wine, rind, sage, and anchovies to pan, and cook 10 minutes, stirring occasionally. Pour sauce into a bowl; keep warm. Wipe pan clean with a paper towel.
  • Heat 1 tablespoon oil in pan over medium-high heat. Add pork to pan; cook 2 minutes on each side or until done. Add sauce to pan; cook 30 seconds or until thoroughly heated, stirring constantly. Remove pork from pan. Add pasta to pan; toss well to coat. Place 1 cup pasta on each of 4 plates; top each serving with one chop.

Nutrition Facts : Calories 421 calories, CarbohydrateContent 26.5 g, CholesterolContent 74 mg, FatContent 14.4 g, FiberContent 1.7 g, ProteinContent 30.6 g, SaturatedFatContent 4 g, SodiumContent 592 mg

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recipe for Baci Perugina. She combined fine . cocoa and fragrant hazelnuts to obtain a . gianduia center, topped with a whole hazelnut . and covered with her special chocolate, Luisa dark chocolate. The result was a mini . masterpiece with a rich flavor. Luisa’s recipe, with its simplicity, achieved the perfect balance . between flavor and ...
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PERUGINA - WIKIPEDIA
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