Pork sauce robert with zucchini and spaghetti - house bea

4 servings

Ingredients

Quantity Ingredient
1½ cup Vegetable stock (see separate recipe)
1½ cup Chicken stock, preferably homemade
2 tablespoons Dijon mustard
Salt to taste
4 Cornichons
2 mediums Zucchini
3 ounces Fresh spaghetti
4 3 1/2-oz pork fillets
1½ teaspoon Olive oil
Freshly ground black pepper

Directions

Prepare sauce: In a medium-size heavy-bottomed saucepan over medium heat, cook stocks and mustard until mixture is reduced to three-quarters of a cup. If sauce is very thin, continue to reduce until it has thick- ened slightly. Salt to taste, add cornichons, stir and reserve.

Trim and cut zucchini lengthwise into ¼-inch slices, stack slices and cut again into ⅛-inch strips.

In a large stockpot, bring 1 gallon of salted water to a boil and cook zucchini until bright green and tender, about 4 minutes. Drain and reserve.

In a large stockpot bring 1 gallon salted water to a boil and cook pasta until al dente, 2 to 4 minutes. Drain and reserve.

Season pork fillets with salt and pepper on each side. In a non-stick pan over medium heat, brown falets, cooking until pale pink in center and golden on each side, 3 to 4 minutes per side. Remove fillets from pan and keep warm. Add oil and pasta to the pan and saute, tossing until pasta is hot, about 3 to 5 minutes. Transfer pasta to a large bowl and reserve.

Add zucchini to pan and saute about 3 minutes. Add to pasta bowl and toss gently.

Divide sauce evenly among 4 warmed dinner plates. Place pork fillet on top of sauce and evenly divide pasta and zucchini alongside pork.

Serve immediately. Serves 4.

House Beautiful/September/93 Scanned & fixed by DP & GG

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