posted by Mimi Hiller 06-19-101 1:07 PM
Pork Scalloppini with Fiddlehead and Shiitake Sauce
3/4 cup cubed pancetta
4 pieces of pork scalloppinni
pepper
2 tablespoons flour
1 teaspoon unsalted butter
2 cloves garlic, minced
1/2 cup sherry
8 shiitake mushrooms , stemmed and cut into 1/4pinch slices
1/4 cup trimmed and cleaned fiddleheads
Place the pancetta in a large skillet over medium heat. Cook until pancetta turns light brown and fat is rendered. Remove pancetta from the skillet and drain on paper towels. Season the pork scalloppinni with pepper and dust with flour. Add to the skillet and saute until just cooked through, about 3 minutes per side. Remove pork scalloppinni from pan.
Melt the butter in the skillet. Add the garlic and cook for 1 minute. Add the sherry and deglaze the pan. Add the shiitakes, fiddleheads and reserved pancetta and cook for 5 minutes. Divide the pork scalloppinni among 4 plates. Spoon the sauce over and serve immediately.