Recipe by Dominique Rizzo – Urban Feast Cooking School – @dominique_rizzourbanfeast
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)
- Combine the flour with salt, pepper and garlic powder. Dredge the pork slices in flour, shaking off any excess.
- 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.
- 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.
- Deglaze the pan by adding the chicken or vegetable stock and balsamic vinegar, scraping the bottom of the pan to release any browned bits.
- 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.
- 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.
- Return the cooked pork scallopini slices to the pan and cook for another 2 minutes to heat them through.
- 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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