Saturday 22 June
As we're heading to Israel in a
few days, we thought we'd load up on double-trafe dainties, just to tide us
over. Pork with cheese? No problem.
We pretty much did this.
We stuffed the already-butterflied
medallions with thin slices of domestic smoked mozzarella (along with ricotta
salata, a find from Silverglade's at Findlay Market) and chiffonaded fresh sage
leaves.
The butter and oil in the pan got
a pre-dosing with a branch of fresh sage; fried on both sides, it not only
imparted its flavor to the oil, but the leaves broken off adorned the chops.
We used the same timing as before,
and the result was slightly oozy, cheesy perfection, with some simple sautéed
zucchini and garlic on the side.
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