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The Dish Recipe Card
The Dish: Stella -- Pork milanese
Trim pork loin and cut a 8 oz. portion butterfly and pound 8 oz. portion until about 1/4 inch thick season both sides with salt and pepper. On a separate plate, put pork into breadcrumbs and cover both sides well. Fry in a large sauté pan using olive oil. When brown on both sides, place burrato mozzarella and Parmesan cheese on top and place broil until golden brown (about 5 minutes). Serve over tomato ragu.
Cut tomatoes in half and place in a large mixing bowl in separate bowl combine garlic, olive oil, parsley, oregano and thyme -- all chopped -- as well as salt and pepper. Pour mixture over the tomatoes and toss to coat all tomatoes. Place skin side down on a full size sheet pan. Cook at 285 degrees, 3 1/2 to 4 hours. Peel skin and sauté filets with garlic, basil, chicken stock and butter.
Boston, MA 02118
Recipe Video - www.whdh.com/features/articles/dish/BO38202