Ingredients
1 lb pork tenderloin, cut into slices 1/4 to 1/
1 flour
6 tbsp clarified butter
6 large mushroom, thinly sliced
1 shallot, minced
2/3 cup marsala
1/3 cup chicken stock
2 tbsp butter, unsalted, cut into pieces
1 salt & pepper
Directions
Place the pork slices between two sheets of plastic wrap. Flatten each
piece to thickness of about 3/16". Dip the slices lightly in flour,
shaking off the excess.
Preheat the oven to 200 F. Heat half the clarified butter in a heavy
large skillet over medium-high heat until it is hot but not brown.
Add the pork to the skillet in batches so their sides do not touch
and saut, them until golden, about two to three minutes per side; add
butter as needed. Transfer to a platter and keep warm in the oven.
Pour off all but about two tablespoons of butter from the skillet.
Place over high heat, and add the mushrooms and shallot. Saut, until
they begin to color. Blend in the Marsala and stock.
Boil over high heat, scraping up any browned bits clinging to bottom
of pan, until reduced by half. Remove from heat and add remaining
butter, swirling until it is well blended and the sauce is slightly
thickened. Taste and season with salt and pepper. Pour over the pork
and serve.
Servings: 4 servings
Pork Scaloppine With Marsala & Mushrooms Recipe brought to you by Recipe Ideas
Categories: Meat; Mushroom; Pork; Vegetable
The History of Recipes
Recipes as a concept can be found far back into distant history, certainly as far back as ancient Egypt, and maybe even further. Interesting though that is, these, early records were just very simple hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe found, according to experts in ancient history are a few clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius created some scripts describing recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, something that is very familiar to us today. He also tells us how the ancient chefs used a wide range of spices, including a few you will know such as thyme, rue and asafoetida. Continuing our culinary historical journey, we find a couple of interesting recipe books which date from the 1300s : a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian food that appears on menues today, but rather accounts of the types of food prepared by the chefs of the upper classes of that period. Later on, in the 15th century, people returning from the crusades brought back many spices and herbs from the East, including spices such as basil and rosemary. The introduction of these new culinary ideas created a torrent in recipe manuscripts, some of which still exist in private cookery archives. Over the succeeding few centuries, the powerful and rich competed with each other to serve the most exotic meals, and as a result chefs and their collection of recipes increased in prestige. However, it wasn`t until the nineteenth century that fine cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, cookbooks are in high demand, mostly due to increased literacy, leisure time and a general increase in wealth. The TV revolution gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Pork Scaloppine With Marsala & Mushrooms recipe.
