lunedì 4 giugno 2012


Meat entree - light - lactose and gluten free!!

8 pork loin (or tenderloin) slices, thinly sliced
2 oz Italian dried porcini
1 small onion, cut in thin wedges
14 oz Italian San Marzano tomatoes, with their juice
2 tbsp extra virgin olive oil

Soak porcini in lukewarm water for 20 minutes; remove them and squeeze away excess water. Cut bigger pieces in 2-3 parts, depending on the size. Carefully filter the water they were soaking in, to remove dirt.

Warm extra virgin olive oil in a big non-stick skillet and sautee onions on medium-high heat for 2-3 minutes, then add porcini and stir.

Now add tomatoes, the mushroom water, stir and season with salt. Cook on medium heat, possibly covered with a lid, for about 10 minutes.

Add meat and cook it for 5 minutes on each side, or until cooked thoroughly, depending on the slices' thickness (mine were about 1/8").

Serve immediately.

This recipe serves 4.

- If you have leftovers, you can freeze them or use as a pasta sauce, do not use Parmigiano, please. It would cover the porcini flavor.
- You can dredge slices in flour, sautee in olive oil and then add the porcini-onion sauce, prepared in advance. This way it will be less light.
- You can also use it as base for a stew.
- I always suggest to use Italian porcini beacuse they are the MOST flavorful and Italian San Marzano tomatoes, because they are the sweetest.

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