Subject: Costelette alla Pizzaiola
From: Unicorn (unicorn@indenial.com)
Date: Fri Feb 22 2002 - 19:32:46 EST
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F O O D F U N N Y
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I know I've said it before, but the only thing better than a true food
funny is one with a dog. Thanks to reader Jo Crawford for this one:
When my ex-husband and I, years ago, decided to put in a garden at the
place we were living, our German Shepherd also found it most
interesting, and liked to sit and watch. We had a low fence on the
side of the garden that faced the yard, and on the other side, some
climbing fence with some pie pumpkins planted against it. The lab
never paid the slightest attention to any of the food in the garden -
that is, till the pumpkins began to turn orange. The day they changed
color, he would jump the fence, tear that orange pumpkin off, jump
back over and have a "ball" with it... I think we managed to save two
pumpkins the whole year.
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T O D A Y ' S R E C I P E
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"Alla pizzaiola" translates as "in the style of the -pizza maker's
wife," referring to the use of tomato sauce and mozzarella cheese.
Such dishes are invariably from Naples, the home of pizza.
All recipes this week are adapted from "Gastronomy of Italy" by Anna
Del Conte (Friedman/Fairfax Publishers, 2001) available from
Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/1586632965/worldwiderecipes
Costelette alla Pizzaiola (Pork Chops with Mozzarella)
1 - 1 1/2 lbs (450 - 675 g) thinly cut pork chops
Salt and freshly ground pepper to taste
3/4 cup (180 ml) red wine
2 tsp (10 ml) crushed dry oregano
4 Tbs (60 ml) olive oil
1 - 3 cloves garlic, finely chopped
12 oz (335 g) canned plum tomatoes, drained
and finely chopped
All-purpose flour for dredging
4 oz (110 g) thinly sliced mozzarella cheese
Season the pork chops with salt and pepper and place them in a single
layer in a large pan. Add the wine and oregano and marinate
refrigerated for 1 to 2 hours. Heat half the olive oil in a small pan
and saute the garlic for 1 minute. Add the chopped tomatoes and
simmer for 5 minutes. Remove the chops from the marinade and pat dry.
Reserve the liquid. Lightly dredge the chops in flour. Heat the
remaining olive oil in a large skillet over moderate heat and saute
the chops until they are light golden brown on both sides. Add the
reserved wine mixture and bring to a boil. Simmer covered for 5 to 7
minutes. Transfer the chops to a baking dish and cook the sauce over
high heat until it is reduced to 4 to 5 tablespoonfuls (60 - 75 ml).
Adjust the seasoning with salt and pepper. Cover each chop with a
slice of mozzarella and top with the sauce. Place the chops in a
preheated 350F (180C) oven for about 5 minutes, until the cheese has
melted. Serves 4 to 6.
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