Al Capone Spaghetti


Serves four people


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


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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