Pound the slices of pork between 2 sheets of cling film until wafer thin, then cut into strips.

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.

Pour over the Italian Red Wine Sauce, lower the heat and simmer gently for 20 minutes.

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.

Stir the cream into the pan with the pork and heat gently for a few minutes.

Boil the quail eggs for 3 minutes, cool them in cold water and remove the shells.

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.