This unusual and attractive dish is extremely delicious. Make the Italian Red Wine Sauce well in advance to reduce the preparation time.
450 g (1 lb) pork fillet (tenderloin), thinly sliced
4 tbsp olive oil
225 g (8 oz) button mushrooms, sliced
200 ml (7 fl oz) 7/8 cup Italian Red Wine Sauce
1 tbsp lemon juice
pinch of saffron
350 g (12 oz) 3 cups dried orecchioni
4 tbsp double (heavy) cream
12 quail eggs
salt
4 tbsp olive oil
225 g (8 oz) button mushrooms, sliced
200 ml (7 fl oz) 7/8 cup Italian Red Wine Sauce
1 tbsp lemon juice
pinch of saffron
350 g (12 oz) 3 cups dried orecchioni
4 tbsp double (heavy) cream
12 quail eggs
salt
method
1. Pound the slices of pork between 2 sheets of cling film until wafer thin, then cut into strips.
2. Heat the olive oil in a large frying pan (skillet), add the pork and stir-fry for 5 minutes. Add the mushrooms to the pan and stir-fry for a further 2 minutes.
3. Pour over the Italian Red Wine Sauce, lower the heat and simmer gently for 20 minutes.
4. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the lemon juice, saffron and orecchioni
and cook for 8-10 minutes, until tender but still firm to the bite. Drain the pasta and keep warm.
5. Stir the cream into the pan with the pork and heat gently for a few minutes.
6. Boil the quail eggs for 3 minutes, cool them in cold water and remove the shells.
7. Transfer the pasta to a large, warm serving plate, top with the pork and the sauce and garnish with the eggs. Serve immediately.
In this recipe, the quail eggs are soft-boiled (soft-cooked). As they are extremely difficult to shell when warm, it is important that they are thoroughly cooled first. Otherwise, they will break up unattractively.
2. Heat the olive oil in a large frying pan (skillet), add the pork and stir-fry for 5 minutes. Add the mushrooms to the pan and stir-fry for a further 2 minutes.
3. Pour over the Italian Red Wine Sauce, lower the heat and simmer gently for 20 minutes.
4. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the lemon juice, saffron and orecchioni
and cook for 8-10 minutes, until tender but still firm to the bite. Drain the pasta and keep warm.
5. Stir the cream into the pan with the pork and heat gently for a few minutes.
6. Boil the quail eggs for 3 minutes, cool them in cold water and remove the shells.
7. Transfer the pasta to a large, warm serving plate, top with the pork and the sauce and garnish with the eggs. Serve immediately.
In this recipe, the quail eggs are soft-boiled (soft-cooked). As they are extremely difficult to shell when warm, it is important that they are thoroughly cooled first. Otherwise, they will break up unattractively.
serving amount
serves 4
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