Saturday, January 16, 2016

Pork Scaloppine with Braised Endive

Wednesday 13 January
Our local Kroger's is getting a little more sophisticated; they now have endives for only 99 cents a pound.  We decided to halve and braise a pair, much as we had when we got them from the Greenmarket in Oxford.  
Just put them, cut side down, in an ovenproof pan to brown in butter, then added 1/2 cup of white wine.  Covered and braised them until tender, then uncovered the pan and let the liquid evaporate and the endives brown further.  Turned them over in the same pan, topped them with grated romano cheese and breadcrumbs, and ran them under the broiler, until the toppings were golden and melted.

Once those were ready, we sizzled up six pork scaloppine in another pan, plated them, deglazed the pan with white wine, and stirred in a spoonful of our own whole grain mustard, for a sauce with a little spicy kick.

No comments: