Pork: Beat some pork medallions like a hated stepchild, then coat with seasoned flour, shaking excess, wash with egg, and coat with breadcrumbs and put in refrigerator for fifteen minutes or longer. Saute in butter and olive oil, then top with sauce and sliced burrata and broil until cheese bubbles and browns in spots.
Sauce: Put half a chopped carrot, half a celery stick, and a couple of garlic cloves in a food processor and blend until fine. Add a rough chopped onion and pulse until chopped well, then toss all of that in a pot with some olive oil and saute until soft. Add a little bit of thyme, a couple of tablespoons of tomato paste, a little red wine and stir, then add two 28 or 35 oz cans of San Marzano tomatoes, with seeds and stems removed, and cook over low for a couple of hours over low after bringing to a boil. Add salt and pepper near the end.
No comments:
Post a Comment