| Author: Kevin Nowbaveh Read all articles by Kevin Nowbaveh | ||
| Friday, April 1st, 2022 at 8:29 pm | ||
| Read similar articles: Tastebuds | ||
Al Capone Spaghetti
Serves four people
Ingredients
4 pork chops (or substitute with T-Bone or veal steak)
2 tbsp olive oil
5 tbsp walnuts
5 tbsp sultanas
250ml chicken stock
small bunch of flat-leaf parsley
300g spaghetti (dry)
2 onions, finely sliced
50g parmesan, shaved
Method
First, I took the meat from the fridge and left it out for thirty minutes. During that time, I made the sauce.
To do this, I began by browning the onions slowly; added the walnuts to the blender with half a cup of water and blitzed them.
When the onions were golden, I added the chicken stock, sultanas and nutty mixture to the pan. Cooked on a medium heat to reduce the liquid, I added parsley once there was a good consistency.
I then boiled a large pot of salted water and added the spaghetti to cook.
With the meat warmed to room temperature, I patted it with a paper towel to remove any excess moisture. I seasoned each side; pressed the crunchy sea salt and pungent pepper down and I fried the meat.
Then I drained the noodles, added the sauce and served it with the sizzling pork.
We shaved liberal amounts of parmesan over everything.
A birthday surprise for my wife on Mother’s Day. Prego!
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