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5
l Fennel SoupWith a Green Swirl DEB LINDSEYFOR THE WASHINGTON POST;
3Lb. Tub
Bonnie S. Benwick, The Post’s deputy Food editor, tested this recipe. Questions? E-mail her at
food@washpost.com. Have a quick- dinner recipe that works for you? Send it along, too.
6
Find other quick meals: Search The Post’s recipe
archives at
washingtonpost.com/food Yellow Onions U.S. #1 All Purpose
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SAT. DEC. Deli Sliced
WEDNESDAY, DECEMBER 8, 2010
Pork Scaloppine With Lemon, Capers and Arugula
4 to 6 servings “Remember minute steaks?”
David Tanis asked as he recently prepped pork loin to show us how quickly this dish comes to- gether. “That, and better-tasting pork, is what inspired this.” The part-time head chef of
Chez Panisse in Berkeley, Calif., has been promoting his latest cookbook at Williams-Sonoma stores across the country. This recipe is a good example of why
Sweet Seedless Clementines
E-Z Peel
5 Lb. Box
Smithfield $398
Sacramento Tomato Juice
his book was at the top of our 2010 cookbook gift list (and oth- ers’ lists as well). The 56-year-old Dayton,
Ohio, native keeps things simple in the kitchen: “All I need is fire, water and a sharp knife,” he says. “For this book, I was deter- mined to keep the food user- friendly.” He’s not keen on using immersion (stick) blenders or food processors. You could get your butcher to
cut the scaloppine, but Tanis proved it’s easy to do, and he prefers to leave a thin layer of fat on the edge of the slices, for fla- vor. The sauce is a classic, tradi- tional combination of capers, lemon and parsley; the peppery bite of arugula completes the dish.
His Fennel Soup With a
Green Swirl comes together al- most as fast and is just as deli- cious; you’ll find that recipe in our database online and fea- tured in today’s All We Can Eat Blog.
Adapted from Tanis’s “Heart
of the Artichoke” (Artisan, 2010).
INGREDIENTS
· 1 pound boneless pork loin (leave on a thin layer of fat) · Salt · Freshly ground black pepper
· 1/4 cup olive oil, plus more for optional drizzling on the arugula
· Leaves from 4 to 6 stems flat-leaf parsley · 2 medium lemons · 1 tablespoon capers · 2 medium cloves garlic
· 8 ounces arugula or baby arugula leaves (may add watercress, if desired)
STEPS
· Heat a large cast-iron skillet over medium-high heat.
· Cut the pork into 8 to 12 very thin slices (slightly thinner than 1/4 inch). As you work, use your hand to sightly flatten each piece on the cutting board. Season both sides with salt and pepper to taste, then drizzle 2 tablespoons of the oil over the pork to coat it all over.
· Finely chop the parsley leaves. Finely grate the zest of 1 lemon to yield 2 teaspoons. Drain and coarsely chop the capers. Finely chop the garlic.Wash and dry the arugula (and watercress, if desired), then coarsely chop it. Cut the lemons into wedges.
· When the skillet is quite hot, arrange about 6 slices of pork in the bottom of the skillet; the sizzle will be immediate. Cook for about 2 minutes, until nicely browned. Turn them over and cook for 2 minutes on the second side. Transfer to a platter, arranging the slices for serving. Add the remaining slices and repeat the process.
· Reduce the heat to medium. Add the remaining 2 tablespoons of oil, and swirl to coat the bottom of the skillet. Add the parsley, lemon zest, capers and garlic. Let the mixture cook undisturbed for 1 minute; it should sizzle. Remove from the heat.
· Pour evenly over the pork scaloppine. Top with the chopped arugula; drizzle the leaves with oil, if desired. Garnish the platter with the lemon wedges. Serve immediately.
NUTRITION: | Per serving (based on 6): 200 calories, 18 g protein, 2 g carbohydrates, 13 g fat, 3 g saturated fat, 40mg cholesterol, 135mg sodium, 1 g dietary fiber, 1 g sugar
6–8 oz.
BOWL FROM CRATE AND BARREL
FOOD
Editor: Joe Yonan • Deputy Editor:
Bonnie S. Benwick • Art Director: Marty Barrick • Staff Writer: Tim Carman • Editorial Assistants: Becky Krystal, Timothy R. Smith • To contact us: E-mail
food@washpost.com Telephone: 202-334-7575 Mail: Food Section, The Washington Post, 1150 15th St. NW, Washington, D.C. 20071
85% LEAN
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