Pasta & pork in red wine sauce

  Pasta & pork in red wine sauce

Ingredients

SERVES 

 

• 450 g/1 lb pork fillet,

         thinly sliced

• 4 tbsp olive oil
• 225 g/8 oz white mushrooms,

         sliced

• 1 tbsp lemon juice
• pinch of saffron threads
• 350 g/12 oz dried orecchioni
• 4 tbsp double cream
• 12 quail eggs
• red wine sauce
• 1 tbsp olive oil
• 1 onion, chopped
• 1 tbsp tomato purée
• 200 ml/7 fl oz red wine
• 1 tsp oregano, finely chopped

Method

1.To make the red wine sauce, heat the oil
   in a small, heavy-based saucepan, add the
   chopped onion and cook until transparent. Stir
   in the tomato purée, red wine and oregano.
   Heat gently to reduce and set aside.

2.Pound the slices of pork between 2 sheets
   of clingfilm until wafer thin, then cut into strips.
   Heat the oil in a frying pan, add the pork and
   stir-fry for 5 minutes. Add the mushrooms to the
   pan and stir-fry for a further 2 minutes. Strain
   and pour over the red wine sauce. Reduce the 
   heat and simmer for 20 minutes.

3.Meanwhile, bring a large heavy-based
   saucepan of lightly salted water to the boil.
   Add the lemon juice, saffron and orecchioni,
   return to the boil and cook for 8-10 minutes,
   or until tender but still firm to the bite. Drain
   the pasta thoroughly, return to the pan and
   keep warm.

4.Stir the cream into the pan with the pork and
   heat for a few minutes.

5.Boil the quail eggs for 3 minutes, cool them
   in cold water and remove the shells. Transfer
   the pasta to a large, warmed serving plate, top
   with the pork and the sauce and garnish with

   the eggs. Serve immediately.