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Pork Scallopini with Mushrooms, Pappardelle and Cream Sauce

Recipe by Dominique Rizzo – Urban Feast Cooking School – @dominique_rizzourbanfeast

Serves 4-6

This rich and delicious pork scallopini dish is easy to prepare at home and features cavallo nero, a dark green cabbage variety that is packed with nutrients. Remember to use as many certified organic ingredients as possible!


  • 500g pork scallopini slices – about 6-7 slices
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup of plain (all-purpose) flour for dredging
  • 2 tablespoons olive oil
  • 1 tablespoon organic butter
  • 400g of mixed organic mushrooms, sliced
  • 2 cloves of minced garlic
  • 1 cup of chicken or vegetable stock
  • 1/4 cup balsamic vinegar
  • 1 cup of heavy thickened cream
  • 4 cups cooked pappardelle pasta
  • 2 cups cavallo nero (also known as Tuscan kale), stems removed and leaves torn into small pieces.
  • Fresh parsley, chopped (for garnish)


  1. Combine the flour with salt, pepper and garlic powder. Dredge the pork slices in flour, shaking off any excess.
  2. In a large frypan, heat the olive oil and butter over medium-high heat. Add the pork scallopini slices to the pan and cook for 2-3 minutes per side until browned. Remove the cooked pork from the pan and set aside.
  3. In the same pan, add the sliced mushrooms and minced garlic. Saute until the mushrooms are golden brown and tender – add a little more butter or oil if the pan dries out.
  4. Deglaze the pan by adding the chicken or vegetable stock and balsamic vinegar, scraping the bottom of the pan to release any browned bits.
  5. Reduce the heat to medium and stir in the cream. Simmer for about 5-8 minutes until the sauce has thickened slightly. Meanwhile, cook the pappardelle pasta according to the package instructions until al dente. Drain and set aside.
  6. Add the torn cavallo nero leaves to the pan with the mushroom and cream sauce. Stir and cook for an additional 2 minutes until the leaves have wilted.
  7. Return the cooked pork scallopini slices to the pan and cook for another 2 minutes to heat them through.
  8. Serve the pork scallopini, mushrooms, cavallo nero and sauce over a bed of cooked pappardelle pasta. Garnish with fresh chopped parsley.


About Dominique Rizzo


As a chef, restaurateur, author and TV presenter, my aim is to inspire people to cook with fresh, seasonal, local produce. When I am hosting cooking classes, my aim is to educate people and build confidence in the kitchen. At the same time, I live to inspire creative cooking to bring vitality onto people’s plates. I love sharing my passion for all things world food, with like-minded foodies and travellers.

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