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Costolette di maiale ai funghi (Pork Chops with Mushroom Sauce)
by
Frank Fariello
Calificación: 5.0
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%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EDry%20your%20chops%20%20well%20with%20paper%20towles,%20dust%20them%20with%20flour%20and%20brown%20them%20in%20olive%20oil%20over%20%20a%20moderate%20flame%20until%20nice%20and%20golden%20brown%20on%20both%20sides.%20Remove%20them%20from%20the%20skillet%20and%20set%20aside%20til%20later.%3C/p%3E%3Cp%3EAdd%20the%20mushrooms%20to%20the%20skillet%20and%20saut%C3%A9%20them%20in%20the%20remaining%20oil.%20Season%20the%20mushrooms%20with%20a%20bit%20of%20salt%20and%20pepper%20as%20soon%20as%20you've%20added%20them%20to%20encourage%20the%20mushrooms%20to%20exude%20their%20liquid.%20Depending%20of%20the%20type%20of%20mushroom%20you%20are%20using,%20they%20may%20exude%20quite%20a%20bit%20of%20liquid.%20Let%20all%20of%20that%20liquid%20evaporate,%20then%20continue%20saut%C3%A9ing%20until%20the%20mushrooms%20start%20to%20brown%20nicely.%3C/p%3E%3Cp%3EAdd%20a%20dab%20of%20butter%20and%20the%20chopped%20shallot%20to%20the%20mushrooms.%20Allow%20the%20shallot%20to%20saut%C3%A9%20lightly,%20literally%20for%20just%2030%20seconds%20or%20so.%3C/p%3E%3Cp%3ENow%20for%20my%20little%20'trick':%20add%20a%20ladleful%20of%20homemade%20broth%20to%20the%20mushrooms,%20and%20let%20that%20evaporate%20completely%20as%20well.%20This%20gives%20an%20extra%20layer%20of%20savory%20flavor%20to%20the%20dish,%20and%20is%20especially%20nice%20if%20you're%20using%20the%20kind%20of%20mild%20cultivated%20%20mushrooms%20you%20are%20likely%20to%20find%20in%20most%20supermarkets.%20If,%20on%20the%20other%20hand,%20you%20are%20using%20wild%20chanterelles%20or%20c%C3%A8pes%20(porcini)%20you%20can%20skip%20this%20step%20if%20you%20like%20to%20maintain%20that%20pure%20mushroom%20flavor.%3C/p%3E%3Cp%3ENow%20add%20your%20cream%20and%20let%20it%20reduce%20down%20over%20fairly%20high%20heat%20until%20you%20see%20that%20the%20fat%20has%20separated%20out%20as%20pictured%20below:%3C/p%3E%3Cp%3EAt%20this%20point,%20you%20can%20leave%20the%20dish%20if%20you%20want%20until%20you%20are%20ready.%20A%20few%20minutes%20before%20you%20want%20to%20serve%20the%20dish,%20turn%20back%20on%20the%20heat%20to%20a%20moderate%20flame%20and%20add%20the%20chops%20back%20into%20the%20skillet%20on%20top%20of%20the%20cream%20sauce,along%20with%20any%20juices%20that%20may%20have%20accumulated%E2%80%94those%20juices%20have%20a%20lot%20of%20flavor,%20so%20don't%20throw%20them%20out.%20You%20will%20want%20to%20loosen%20the%20sauce%20with%20a%20bit%20of%20milk%20or%20water;%20then%20turn%20the%20chops%20in%20the%20sauce%20until%20they%20are%20well%20coated.%3C/p%3E%3Cp%3EContinue%20cooking%20for%20a%20few%20minutes,%20just%20long%20enough%20to%20warm%20the%20chops%20through%20and%20thicken%20the%20sauce%20yet%20again,%20this%20time%20to%20a%20consistency%20just%20thick%20enough%20to%20coat%20the%20back%20of%20a%20spoon,%20adding%20a%20bit%20of%20finely%20chopped%20parsley%20as%20they%20cook.%20Serve%20immediately,%20topped%20with%20some%20more%20finely%20chopped%20parsley.%3C/p%3E%3Cp%3ENOTES:%20This%20recipe%20is%20a%20bit%20modified%20from%20the%20traditional%20one%20that%20calls%20for%20braising%20the%20chops%20in%20the%20sauce.%20Most%20modern%20pork,%20as%20we%20all%20know,%20is%20raised%20lean,%20and%20rib/loin%20chops%20are%20simply%20too%20lean%20for%20braising.%20So%20I%20just%20brown%20them%20nicely%20and%20put%20them%20back%20in%20the%20pan%20just%20long%20enough%20to%20warm%20through%20and%20absorb%20a%20bit%20of%20the%20flavor%20of%20the%20sauce.%20In%20this%20way,%20the%20pork%20is%20nice%20and%20flavorful%20but%20does%20not%20dry%20out,%20as%20they%20would%20if%20you%20tried%20to%20braise%20them.%3C/p%3E%3Cp%3EFor%20this%20recipe,%20you%20need%20thin-cut%20chops%20that%20will%20cook%20in%20the%20short%20period%20of%20time%20called%20for.%20And,%20in%20any%20event,%20thin%20cut%20chops%20are%20more%20typically%20Italian,%20as%20they%20allow%20for%20a%20nice%20balance%20of%20flavors%20between%20the%20meat%20and%20its%20condiment.%3C/p%3E%3Cp%3EAs%20for%20the%20mushrooms,%20just%20about%20any%20variety%20will%20do,%20even%20those%20cultivate%20button%20mushrooms%20that%20can%20be%20a%20bit%20boring.%20Of%20course,%20wild%20mushrooms%20will%20give%20the%20dish%20all%20the%20more%20character.%20This%20time,%20I%20used%20a%20mixture%20of%20oyster%20mushrooms%20and%20the%20ones%20that%20Italians%20call%20chiodini,%20meaning%20'little%20nails'%20or%20pioppini.%20I%20think%20the%20name%20in%20English%20is%20black%20polar%20mushrooms.%20Their%20scientific%20name%20is%20Lyophyllum%20shimeji,%20and%20I%20believe%20that%20they%20are%20Japanese%20in%20origin.%20You%20can%20also%20used%20dried%20mushroom,%20which%20will%20give%20the%20dish%20a%20more%20intense%20mushroom%20flavor%20or,%20using%20an%20old%20trick%20I%20learned%20from%20Marcella%20Hazan,%20mix%20some%20dried%20porcini%20and%20their%20liquid%20with%20cultivate%20mushrooms%20to%20mimic%20the%20flavor%20of%20the%20real%20deal.%3C/p%3E%3Cp%3EThe%20original%20recipe%20that%20inspired%20this%20dish%20was%20a%20veal%20chop%20recipes%20that%20I%20found%20long%20ago%20in%20Giuliano%20Bugialli's%20Foods%20of%20Italy.%20The%20original,%20if%20I%20remember%20correctly,%20called%20for%20browining%20the%20veal%20chops%20in%20butter%20rather%20than%20oil%20and%20using,%20of%20course,%20fresh%20porcini%20mushrooms.%20The%20dish%20comes%20from%20Emilia-Romagna,%20which%20may%20be%20obvious%20from%20the%20generous%20use%20of%20butter%20and%20cream.%20Unfortunately,%20I%20seem%20to%20have%20misplaced%20that%20book%20somewhere,%20but%20this%20recipe%E2%80%94for%20reasons%20you%20may%20well%20imagine%E2%80%94stuck%20in%20mind...%3C/p%3E){kind=link}