Wednesday 25 February
For a quick dinner after a long
day, our go-to is pork scaloppine, which we cut thin from a whole tenderloin
and freeze in packets of five (the two larger for Barbara, the three smaller
for Holt).
Once defrosted and seasoned
(salt, white pepper, a shake of dried thyme), they pan-fry in a matter of
minutes. Then while they rest, you use
the fond in the pan for a sauce; in
this case, sautéed shallot deglazed with Marsala.
A sheaf of roasted asparagus on the side, and
you're all set.
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