Pork Scaloppine With Fennel Salsa Verde Recipes

SKILLET PORK CHOPS WITH SALSA VERDE

Steps:

• For the pork chops: Preheat the oven to 425 degrees F.
• Combine the paprika, salt, sugar and pepper in a small bowl. Rub all over the surface of the chops and let the chops rest on a rack while you make the salsa verde.
• For the salsa verde: Combine the parsley, capers, lemon juice, zest, mustard, salt, cayenne, scallions and garlic in a blender. Pulse to make a coarse paste. With the blender running on high, add the olive oil in a slow, steady stream to make a thick, smooth sauce. With the blender running on low, add up to 2 tablespoons water to thin the sauce so it has a drizzle consistency.
• For the pork chops: Heat a skillet over medium-high heat, then coat with some olive oil. Add the chops to the skillet and sear until the underside is well browned, about 4 minutes. If the sides of the chops have a thick layer of fat, turn them briefly on their sides to sear the fat, about 30 seconds. Flip the chops raw-side down and transfer the skillet to the oven. Roast until the chops are just cooked through and reach 140 to 145 degrees F in the center as measured on an instant-read thermometer, about 10 minutes. Remove from the oven and let rest for 5 minutes. Serve drizzled with the salsa verde.

PORK SCALOPPINE WITH FENNEL SALSA VERDE

Steps:

• Stir fennel, fennel fronds, shallot, garlic, capers, parsley, lemon zest, and 1/3 cup olive oil in a small bowl; season with salt and pepper. Cover salsa verde and let sit at room temperature at least 30 minutes.
• Meanwhile, grind fennel seeds in spice mill or with mortar and pestle. Slice pork loin into 4 pieces. Use the tip of a sharp knife to lightly score both sides of each piece in a crosshatch pattern, being careful to barely break the surface. Lightly brush all over with olive oil. Working one at a time, pound pork between 2 sheets of plastic wrap to 1/4" thick. Sprinkle with ground fennel, pressing to adhere; season with salt and pepper.
• Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium-high. Working one at a time and adding more vegetable oil to skillet between batches as needed, cook pork until golden brown, about 2 minutes per side. Transfer to plates.
• Cook lemon halves, cut side down, in skillet until browned and caramelized, about 2 minutes. Spoon salsa verde over scaloppine and squeeze with lemons.
• Do Ahead
• Salsa verde can be made 4 hours ahead. Cover and chill.

GARLICKY PORK STEW SALSA VERDE

Steps:

• Heat the oil in a Dutch oven or large, heavy pot over medium-high heat. Sprinkle the pork with salt and pepper. Working in batches, add the pork in a single layer and cook, turning, until browned on all sides, about 6 minutes. Transfer the pork to a large bowl after each batch. Add the tomatillos and cook until softened and browned, about 4 minutes. Transfer to a clean bowl. Lower the heat to medium and add the garlic and onions and cook, stirring often, until softened, about 3 minutes. Stir the cornmeal into the pot until thickened, then add the chicken broth. Return the pork to the pot and bring to a simmer.
• Put the blistered tomatillos, jalapenos, lime juice and half of the cilantro in a blender and blend until smooth. Add the sauce to the pot. Simmer until the pork is tender and the sauce thickens, about 2 1/2 hours.
• Serve over rice sprinkled with the remaining cilantro.

ROAST ROLLED PORK BELLY WITH SALSA VERDE

Steps:

• Preheat the oven to gas 6, 220C, fan 200°C With a sharp knife, score the fat side of the meat in a criss-cross pattern. Mix most of the fennel seeds with the lemon zest, garlic, parsley and season. Spread over the non-fat side of the meat, roll tightly and tie.
• Put the meat on a rack in a roasting tin and sprinkle with plenty of salt. Cook for 30 minutes, then turn the heat down to gas 4, 180C, fan 160°C Pour 250ml (8 fl oz) of water into the bottom of the pan (this steams the meat and keeps it moist). Sprinkle the top with the rest of the fennel seeds and cook for a further 2 hours. It should be tender at this point, but if not, cook for another 20 minutes.
• Mix all of the ingredients for the salsa in a small bowl. Slice the pork thickly and erve with the salsa and gratin.

PORK SCALOPPINE

Steps:

• Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess. Transfer to a wire rack, and let stand 10 minutes.
• Heat 1 tablespoon oil in a large saute pan over medium-high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
• Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tablespoon butter and pour sauce over pork. Add arugula to platter and drizzle with oil.

VEAL SCALOPPINE WITH FRESH CORN POLENTA AND SALSA VERDE-BROWN BUTTER

Steps:

• Cut the veal against the grain into 1/2-inch-thick pieces. Cut the slices into eighteen 1 1/2-ounce pieces (or have your butcher do this for you). Pound the veal between sheets of plastic wrap to 1/8-inch thickness. Season the meat with salt and pepper. Dredge the veal in flour, coating well on both sides. Set the floured veal aside on a baking sheet.
• Heat two large sauté pans over high heat for 2 minutes. Swirl 2 tablespoons oil in each pan, and wait a minute. Shake the excess flour from the veal, and place a single layer in each pan (make sure the pieces of veal are not crowded or overlapping). Cook a minute or two on each side, until the veal is nicely browned. Remove the meat to a baking sheet, and finish cooking the remaining veal, adding more oil to the pan, as necessary.
• Pour the oil out of one of the pans but don't wipe it clean (those crusty bits are tasty). Return the pan to medium-high heat (you will only need one pan to make the sauce), and add the butter. Cook a few minutes, swirling the pan often, until the butter browns and smells nutty. Turn off the heat and wait a minute. Then stir in 1/3 cup salsa verde, 1/4 teaspoon salt, a pinch of freshly ground black pepper, and the juice of 1/2 lemon. Taste for balance and seasoning. Be careful-the butter will be very hot.
• Spoon half the hot polenta onto a large warm platter, and scatter the dandelion greens over the top. Arrange the veal over the greens, allowing some of the polenta and greens to show through. Spoon the salsa verde-brown butter over the veal. Serve the rest of the polenta and remaining salsa verde on the side.
• Using a mortar and pestle, pound the herbs to a paste. (You may have to do this in batches.) Work in some of the olive oil, and transfer the mixture to a bowl. Pound the garlic and anchovy, and add them to the herbs.
• Gently pound the capers until they're partially crushed, and add them to the herbs. Stir in the remaining oil, a pinch of black pepper, and a squeeze of lemon juice. Taste for balance and seasoning.
• Heat a large sauté pan over medium heat for 1 minute. Add 2 tablespoons butter and, when it foams, add the corn. Season with the thyme, 1/4 teaspoon salt, and a pinch of pepper and sauté 3 to 4 minutes, until the corn is just cooked and tender. Stir the corn into the polenta right before serving.
• You can pound the veal and prepare the salsa verde a few hours ahead. You can make the polenta and sauté the corn ahead of time, too. Stir the corn into the polenta at the last minute.

PORK SCALOPPINE OVER GREENS WITH SUMMER FRUIT SALSA

Steps:

• Summer Salsa:.
• Heat balsamic vinegar and splenda to reduce to 1/8 cup at which point will be syrupy. Set aside.
• Mix the remaining ingredients together and top with hot balsamic syrup.
• NOTE- If you want to preserve the bright color of the mango mix it in just before serving.
• Chill for 1 hour for flavors to coalesce.
• Scallopini:.
• Meanwhile flatten the meat under plastic wrap with a pounder until pieces are about 1/4 inch thick.
• Place flour, salt and pepper in a bowl mix in parsley.
• Lightly season veal with flour mixture, shake off excess flour dip in egg white then back in flour.
• In a hot large frying pan saute pork in batches without crowding, turning over once, until browned and just cooked through, about 1 1/2 minutes per batch.
• Plate pork on a bed of greens topping with chilled salsa.

SALSA VERDE PORK

Steps:

• Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
• Transfer roast to the crock of a slow cooker. Pour green salsa over the pork.
• Cook on Low for 5 hours.
• Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more.