Pork Scallops In Green Sauce Recipe - Cooking Index
Pork Scallops In Green Sauce Recipe - Cooking Index
Salsa verde, green sauce, is the secret to the success of this boneless pork cutlet dish. Without the sauce the meat is rather bland. Use thin, pounded slices of pork for the scallopine. A trick for keeping the sauce looking green is to drop the parsley and basil leaves in boiling water for 30 seconds, then drain and dry them before making the sauce. The sauce is also good served over pasta or mixed into risotto.
Cuisine: Italian| 3/4 cup | 30g / 1.1oz | Packed flat leaf parsley - stems removed |
| 1/2 cup | 20g / 0.7oz | Packed fresh basil leaves - stems removed |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 12 tablespoons | 180ml | Unsalted butter - room temperature |
| 4 | Garlic cloves - chopped | |
| 1/2 cup | 118ml | Walnut pieces |
| Fine sea salt - to taste | ||
| Grinding of coarse black pepper | ||
| 5 tablespoons | 75ml | Extra-virgin olive oil |
| 1 1/2 lbs | 681g / 24oz | Thin sliced (abt 1/4"-thk) pork cutlet |
| 1/2 cup | 118ml | Sliced mushrooms |
| = (button, cremini, portobello, or | ||
| Porcini) |
Pour 4 cups of water in a saucepan and bring to a boil; add the parsley and basil and blanch the leaves for about 30 seconds or just until they are limp. Drain the leaves and dry them on paper towels.
Put the leaves, lemon juice, butter, garlic, and walnuts in the bowl of a food processor. Pour about 2 to 3 tablespoons of the olive oil through the feed tube with the motor running. Process the mixture until a smooth paste forms. If more oil is needed, add it through the feed tube. The sauce should be fluid but not too thin. Transfer the sauce to a small bowl and set aside.
Pour 2 tablespoons of the olive oil into a large saute pan, heating it until the oil begins to shimmer. Brown the pork pieces a few at a time on both sides, adding additional olive oil if the pan gets dry. As the pieces brown, remove them to a dish. Stir in the mushrooms, adding a little more oil if necessary and cook them over medium heat until they exude their liquid and begin to brown.
Return the cutlets to the pan, lower the heat and stir in the sauce. Gently mix all the ingredients until hot. Transfer the pork and sauce to a platter and serve immediately.
This recipe yields 6 servings.
Source:
Ciao Italia at http://www.ciaoitalia.com
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