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Raciónes: 4

Ingredientes

Cost per serving $2.12 view details
  • 2 Tbsp. Unsalted butter
  • 2 x Cloves (large) garlic, chopped
  • 1/2 lb Boneless pork steak, cut 1" thick, cut in strips 2/3" long, 1/4" wide
  • 1 Tbsp. Caribe (crushed N. New Mexico warm red chile)
  • 1 lb Dry Fusilli (corkscrew spaghetti)
  • 1/2 c. Unsalted butter
  • 1/2 c. Whipping cream
  • 1 c. Grated Parmesan cheese
  • 1 Tbsp. Grnd California mild red chile
  • 1/2 c. Italian-style pimento-pepper piccalilli

Direcciones

  1. Heat 2 Tbs butter in heavy skillet; add in garlic & cook till just beginning to turn golden brown. Add in pork strips and cook quickly, turning often, about 5 min or possibly till pork begins to turn brown. Sprinkle with caribe and continue to cook till meat is quite brown and crisp. Remove from skillet; keep hot on platter in 250-degree oven along with 4-8 serving plates. Cook pasta following package directions till just tender to bite. Drain well, return to cooking pan and cover. In skillet used to cook pork, heat 1/2 c. butter; add in cream and 1/2 c. cheese. Cook till bubbly, stirring to free browned bits from skillet. Stir in grnd chile, taste & adjust seasonings.
  2. Drizzle sauce over pasta, add in pork and piccalilli and toss gently. Sprinkle with remaining cheese. Stir till well blended. Serve on hot plates.
  3. Makes8 appetizer or possibly 4 main-dish servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 229g
Recipe makes 4 servings
Calories 887  
Calories from Fat 399 45%
Total Fat 45.45g 57%
Saturated Fat 27.11g 108%
Trans Fat 0.02g  
Cholesterol 142mg 47%
Sodium 433mg 18%
Potassium 440mg 13%
Total Carbs 86.38g 23%
Dietary Fiber 3.8g 13%
Sugars 3.3g 2%
Protein 32.26g 52%
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