Pasta With Pork& Basil

* Exported from MasterCook *

PASTA WITH PORK & BASIL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Italian
Pasta Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Fusilli or other fresh pasta
6 oz Mushrooms
Fresh basil, parsley, chives
-----FOR THE MEATBALLS-----
1 lb Lean freshly minced pork
Parmesan cheese
Fresh basil
Garlic
1/2 sm Egg -- lightly beaten
A little butter or oil
-----FOR THE SAUCE-----
1/2 oz Butter
1 1/2 tb Plain flour
1/4 pt Double cream
1/2 pt (scant) stock
Parmesan cheese
Dijon mustard

Mix all the meatball ingredients thoroughly; I season
the meat with 1 tablespoon grated Parmesan, 2
tablespoons basil and 1 smallish garlic clove, as well
as salt and pepper. Flour your hands and shape the
mixture into about 32 small balls. Fry in batches in
a non-stick pan for 5 minutes or more until golden and
cooked right through. Shake the pan frequently so the
meatballs keep in good shape and cook evenly.
Transfer to a casserole and keep hot.

Slice the mushrooms thickly, saute' them well and
add them to the meatballs. Then "wash out" the frying
pan with the chicken stock. Make a smooth rich sauce
with the butter, flour, stock and cream. Add any
juices that have collected in the casserole and simmer
for several minutes. Away from the heat, season with
salt and pepper, 2 tablespoons Parmesan and 1 heaped
teaspoon Dijon mustard. Pour the sauce over the
meatballs, cover and keep hot in a low oven. The
mixture can be kept hot for some time without
spoiling, or it can be prepared ahead and reheated
close to serving.

Boil the pasta until al dente and drain well. Add
it to the casserole together with a small handful of
fresh herbs -- about 2 tablespoons each basil and
chives, and 1 of parsley -- and toss gently to mix
well. Garnish with more basil, and serve with an
undressed salad.

Source: Philippa Davenport in "Country Living"
(British), May 1988. Typed for you by Karen Mintzias



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