Pasta with Pork & Basil
Recipe
- Title:
- Pasta with Pork & Basil
- Categories:
- Meats, Italian, Pasta, Pork/ham
- Yield:
- 4 servings
Ingredients
- 8 oz Fusilli or other fresh pasta
- Fresh basil, parsley, chives
- 6 oz Mushrooms
Ingredients
FOR THE MEATBALLS
- 1 lb Lean freshly minced pork
- Garlic
- Parmesan cheese
- 1/2 sm Egg; lightly beaten
- Fresh basil
- A little butter or oil
Ingredients
FOR THE SAUCE
- 1/2 oz Butter
- 1/2 pt (scant) stock
- 1 1/2 tb Plain flour
- Parmesan cheese
- 1/4 pt Double cream
- Dijon mustard
Directions
- Mix all the meatball ingredients thoroughly; I season the meat with 1 tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic clove, as well as salt and pepper.
- Flour your hands and shape the mixture into about 32 small balls.
- Fry in batches in a non-stick pan for 5 minutes or more until golden and cooked right through.
- Shake the pan frequently so the meatballs keep in good shape and cook evenly.
- Transfer to a casserole and keep hot.
Directions
- Slice the mushrooms thickly, saute' them well and add them to the meatballs.
- Then "wash out" the frying pan with the chicken stock.
- Make a smooth rich sauce with the butter, flour, stock and cream.
- Add any juices that have collected in the casserole and simmer for several minutes.
- Away from the heat, season with salt and pepper, 2 tablespoons Parmesan and 1 heaped teaspoon Dijon mustard.
- Pour the sauce over the meatballs, cover and keep hot in a low oven.
- The mixture can be kept hot for some time without spoiling, or it can be prepared ahead and reheated close to serving.
Directions
- Boil the pasta until al dente and drain well.
- Add it to the casserole together with a small handful of fresh herbs -- about 2 tablespoons each basil and chives, and 1 of parsley -- and toss gently to mix well.
- Garnish with more basil, and serve with an undressed salad.
Directions
- Source: Philippa Davenport in "Country Living" (British), May 1988.
- Typed for you by Karen Mintzias
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