Pasta with pork and basil is a dish made with pasta, pork, and basil. It is typically made with spaghetti, but any type of pasta can be used. The dish is often served with a tomato sauce, but it can also be served with a cream sauce.
FOR THE MEATBALLS1 lb Lean freshly minced porkGarlicParmesan cheese1/2 sm Egg; lightly beatenFresh basilA little butter or oilFOR THE SAUCE1/2 oz Butter1/2 pt (scant) stock1 1/2 tb Plain flourParmesan cheese1/4 pt Double creamDijon mustard Mix all the meatball ingredients thoroughly; I season the meat with 1tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlicclove, as well as salt and pepper.
Flour your hands and shape the mixtureinto about 32 small balls.
Fry in batches in a non-stick pan for 5 minutesor more until golden and cooked right through.
Shake the pan frequently sothe meatballs keep in good shape and cook evenly.
Transfer to a casseroleand keep hot.
Slice the mushrooms thickly, saute' them well and add them to themeatballs.
Then wash out the frying pan with the chicken stock.
Make asmooth rich sauce with the butter, flour, stock and cream.
Add any juicesthat have collected in the casserole and simmer for several minutes.
Awayfrom the heat, season with salt and pepper, 2 tablespoons Parmesan and 1heaped teaspoon Dijon mustard.
Pour the sauce over the meatballs, coverand keep hot in a low oven.
The mixture can be kept hot for some timewithout spoiling, or it can be prepared ahead and reheated close toserving.
Boil the pasta until al dente and drain well.
Add it to the casseroletogether with a small handful of fresh herbs about 2 tablespoons eachbasil and chives, and 1 of parsley and toss gently to mix well.
Garnishwith more basil, and serve with an undressed salad.
Source: Philippa Davenport in Country Living (British), May 1988.
Typedfor you by Karen Mintzias .
Ingredients
Directions
FOR THE MEATBALLS1 lb Lean freshly minced porkGarlicParmesan cheese1/2 sm Egg; lightly beatenFresh basilA little butter or oilFOR THE SAUCE1/2 oz Butter1/2 pt (scant) stock1 1/2 tb Plain flourParmesan cheese1/4 pt Double creamDijon mustard Mix all the meatball ingredients thoroughly; I season the meat with 1tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlicclove, as well as salt and pepper.
Flour your hands and shape the mixtureinto about 32 small balls.
Fry in batches in a non-stick pan for 5 minutesor more until golden and cooked right through.
Shake the pan frequently sothe meatballs keep in good shape and cook evenly.
Transfer to a casseroleand keep hot.
Slice the mushrooms thickly, saute' them well and add them to themeatballs.
Then wash out the frying pan with the chicken stock.
Make asmooth rich sauce with the butter, flour, stock and cream.
Add any juicesthat have collected in the casserole and simmer for several minutes.
Awayfrom the heat, season with salt and pepper, 2 tablespoons Parmesan and 1heaped teaspoon Dijon mustard.
Pour the sauce over the meatballs, coverand keep hot in a low oven.
The mixture can be kept hot for some timewithout spoiling, or it can be prepared ahead and reheated close toserving.
Boil the pasta until al dente and drain well.
Add it to the casseroletogether with a small handful of fresh herbs about 2 tablespoons eachbasil and chives, and 1 of parsley and toss gently to mix well.
Garnishwith more basil, and serve with an undressed salad.
Source: Philippa Davenport in Country Living (British), May 1988.
Typedfor you by Karen Mintzias .
