*  Exported from  MasterCook  *
 
                          PASTA WITH PORK & BASIL
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Italian
                 Pasta                            Pork
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Fusilli or other fresh pasta
    6       oz           Mushrooms
                         Fresh basil, parsley, chives
                         -----FOR THE MEATBALLS-----
    1       lb           Lean freshly minced pork
                         Parmesan cheese
                         Fresh basil
                         Garlic
      1/2   sm           Egg -- lightly beaten
                         A little butter or oil
                         -----FOR THE SAUCE-----
      1/2   oz           Butter
    1 1/2   tb           Plain flour
      1/4   pt           Double cream
      1/2   pt           (scant) stock
                         Parmesan cheese
                         Dijon mustard
 
   Mix all the meatball ingredients thoroughly; I season
   the meat with 1 tablespoon grated Parmesan, 2
   tablespoons basil and 1 smallish garlic clove, as well
   as salt and pepper.  Flour your hands and shape the
   mixture into about 32 small balls.  Fry in batches in
   a non-stick pan for 5 minutes or more until golden and
   cooked right through.  Shake the pan frequently so the
   meatballs keep in good shape and cook evenly.
   Transfer to a casserole and keep hot.
   
       Slice the mushrooms thickly, saute' them well and
   add them to the meatballs.  Then “wash out” the frying
   pan with the chicken stock.  Make a smooth rich sauce
   with the butter, flour, stock and cream.  Add any
   juices that have collected in the casserole and simmer
   for several minutes. Away from the heat, season with
   salt and pepper, 2 tablespoons Parmesan and 1 heaped
   teaspoon Dijon mustard.  Pour the sauce over the
   meatballs, cover and keep hot in a low oven.  The
   mixture can be kept hot for some time without
   spoiling, or it can be prepared ahead and reheated
   close to serving.
   
       Boil the pasta until al dente and drain well.  Add
   it to the casserole together with a small handful of
   fresh herbs -- about 2 tablespoons each basil and
   chives, and 1 of parsley -- and toss gently to mix
   well. Garnish with more basil, and serve with an
   undressed salad.
   
   Source: Philippa Davenport in “Country Living”
   (British), May 1988. Typed for you by Karen Mintzias
  
 
 
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