CHEF’S CREATIVE KITCHEN – EPISODE 5: PORK PICCATA WITH FRESH PASTA
Posted at 21:45h
in Recipes
INGREDIENTS:
Pasta
1 1/2C OO flour or A/P flour
7 Egg Yolks
Water
Pork Piccata
1 lb. Pork Tenderloin
2 pieces chopped garlic
½ C SB
1/4C Capers
1/2C Chicken Stock
2 Lemons, juiced
4 TBS. Butter
1/3C Fresh parsley, chopped
METHOD:
Pasta
Pulse flour and egg yolks together in food processor, if you don’t have one, you can use your hands. In this instance you would put flour down on your board, create a well in the middle and add the egg yoks into the well. Slowly incorporate egg yolks into the flour til dough forms. If the dough seems dry, which it will, add some water in small quantities.
The dough will look loose and you’ll want to use your hands to see how the dough comes together. Once you’ve got the right consistency, ball the dough in the center of your board and knead it a couple times to make a smooth ball. Let the dough rest covered with plastic wrap. Use a pasta roller to roll out your dough, or if you don’t have a pasta roller you can use a rolling pin to get to desired thickness and hand cut your pasta.
To use pasta machine, flatten dough through one pass, fold back onto itself in three parts like an envelope. Alternate the fold when it goes back into the machine. Start on “1” and pass twice until you get to number “8”. Cut your pasta to your desire! Once pasta is cut, sprinkle flour on top to keep pasta until ready to boil.
Pork Piccata
Remove silver skin from the end of the tenderloin. Cut tenderloin into 1-inch quarters. To tenderize the pork, use plastic wrap on both sides of tenderloin and use a meat mallet, a wine bottle, or whatever you have that’s heavy! Season the pounded tenderloin with salt and pepper.
In a hot pan, add vegetable oil, dip pork in flour and straight into the hot pan. This will cook quickly, about a minute and a half on each side. Set meat aside and drain off extra oil, leaving about a tablespoon in the pan.
To make the sauce, sauté garlic to soften over medium heat, deglazed with sauvignon blanc to get the fond off the pan and add capers. Once sauce starts to thicken, add chicken stock, lemon juice, and butter till well combined. Finish with fresh parsley and add pork back into pan to absorb sauce.
In salted water, cook fresh pasta about 30 seconds. Since its fresh, it’ll cook a lot faster than dried pasta.
Drain pasta, take some of the sauce to coat the pasta, plate in a bowl, add pork cutlets and finish with sauce and fresh parsley.
Serve with Chardonnay or Merlot! Enjoy!
Courtesy of Mark Caldwell, Executive Chef Davis Estates
Click HERE to watch this episode of “Chef’s Creative Kitchen”.
INGREDIENTS:
Pasta
1 1/2C OO flour or A/P flour
7 Egg Yolks
Water
Pork Piccata
1 lb. Pork Tenderloin
2 pieces chopped garlic
½ C SB
1/4C Capers
1/2C Chicken Stock
2 Lemons, juiced
4 TBS. Butter
1/3C Fresh parsley, chopped
METHOD:
Pasta
Pulse flour and egg yolks together in food processor, if you don’t have one, you can use your hands. In this instance you would put flour down on your board, create a well in the middle and add the egg yoks into the well. Slowly incorporate egg yolks into the flour til dough forms. If the dough seems dry, which it will, add some water in small quantities.
The dough will look loose and you’ll want to use your hands to see how the dough comes together. Once you’ve got the right consistency, ball the dough in the center of your board and knead it a couple times to make a smooth ball. Let the dough rest covered with plastic wrap. Use a pasta roller to roll out your dough, or if you don’t have a pasta roller you can use a rolling pin to get to desired thickness and hand cut your pasta.
To use pasta machine, flatten dough through one pass, fold back onto itself in three parts like an envelope. Alternate the fold when it goes back into the machine. Start on “1” and pass twice until you get to number “8”. Cut your pasta to your desire! Once pasta is cut, sprinkle flour on top to keep pasta until ready to boil.
Pork Piccata
Remove silver skin from the end of the tenderloin. Cut tenderloin into 1-inch quarters. To tenderize the pork, use plastic wrap on both sides of tenderloin and use a meat mallet, a wine bottle, or whatever you have that’s heavy! Season the pounded tenderloin with salt and pepper.
In a hot pan, add vegetable oil, dip pork in flour and straight into the hot pan. This will cook quickly, about a minute and a half on each side. Set meat aside and drain off extra oil, leaving about a tablespoon in the pan.
To make the sauce, sauté garlic to soften over medium heat, deglazed with sauvignon blanc to get the fond off the pan and add capers. Once sauce starts to thicken, add chicken stock, lemon juice, and butter till well combined. Finish with fresh parsley and add pork back into pan to absorb sauce.
In salted water, cook fresh pasta about 30 seconds. Since its fresh, it’ll cook a lot faster than dried pasta.
Drain pasta, take some of the sauce to coat the pasta, plate in a bowl, add pork cutlets and finish with sauce and fresh parsley.
Serve with Chardonnay or Merlot! Enjoy!
Courtesy of Mark Caldwell, Executive Chef Davis Estates
Click HERE to watch this episode of “Chef’s Creative Kitchen”.