October 07, 2003
Pork Scaloppine Perugina
Last night I tried Pork Scaloppine Perugina. The recipe is from Mario Batali, but I found it in the latest issue of Cooking Light. It consists of boneless pork chops pounded thin (into "scallopines"), sautéed and simmered in a sauce of white wine, lemon, capers, sage and prosciutto, all served over fettuccine. Cooking Light does not have the recipe on their web site, but there is a version here that has the same basic ingredients although the method is a little different. It was pretty good dish, although I expected more flavor from it. In the future I might try a little more sage, although I don't know if I will try it again anytime soon. The recipe sounds quick but it took me about an hour start to finish. I was happy I got to use my new pasta pot though! Update: Cooking Light now has the recipe on their web site: Pork Scaloppine Perugina.