Friday 2 October
The last time we broke down a pork
loin into serving portions, we cut some extra-thick medallions for
stuffing.
Today we cut pockets into
a couple and stuffed them with a combination of gorgonzola cheese and
breadcrumbs, then pan-fried them and deglazed the pan with wine for a sauce.
While they rested, we pan-seared some
quartered pattypan squash, creating a fresh counterpoint to the cheese-oozing, luxuriant trafe.
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