Thursday 23 April
Tonight we were inspired to make scaloppine al limone e capperi, but as
usual in our house, using thin slices of pork tenderloin instead of veal, and
patting them with salt and fresh leaves of lime thyme from the garden.
Just pan-fried in butter and oil for about a
minute each side, removed, deglazed the pan with lemon, threw in a couple of
forkfuls of drained capers, and monté-ed with a bit more butter. Poured the sauce on the pork, and that was it.
As a side, we added a batch of
asparagus nuked according to Alton Brown's method. They were somewhat odd-sized, so some were
more cooked than others, but they still had more flavor than the boiled kind.
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