Pasta et Pork in Cream Sauce

pasta et pork in cream sauce

Pasta et Pork in Cream Sauce

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Servings: 4
Calories: 704


  • 1 lb pork fillet tenderloin, thinly sliced
  • 4 tbsp olive oil
  • 8 oz button mushrooms sliced
  • 7 floz Italian Red Wine Sauce
  • 1 tbsp lemon juice
  • pinch of saffron
  • 12 oz dried orecchioni
  • 4 tbsp double heavy cream
  • 12 quail eggs
  • salt


  • 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.
Calories: 704 kcal
Carbohydrates: 70 g
Protein: 41 g
Fat: 28g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 322 mg
Sodium: 560 mg
Potassium: 867 mg
Fiber: 4 g
Sugar: 7 g
Vitamin A: 715 IU
Vitamin C: 4 mg
Calcium: 54 mg
Iron: 4 mg
Cuisine Italian
Ingredients Pasta, Pork
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