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Pork Strips With Broccoli & Carrots
Italian and Chinese culinary paths draw close in this colourful dish.
Loading ...April 8th, 2012
*Find this and other great recipes in… Marcella Cucina By Marcella Hazan Hailed the queen of Italian cooking in America, Marcella Hazan is back with her finest cookbook yet. Filled with the passion and personality of its author, it is a book not only of fine food and its careful preparation but of personal reminiscences and penetrating commentary about the sensual pleasure of food and its place in our lives. *This recipe has been adapted from its original.
Servings
4Prep Time
20 minutesCook Time
15 minutesIngredients
Directions
Detach the largest stems of the broccoli. Using a sharp paring knife, remove dark green rind, exposing the tender, paler core. Cut them into sticks about 1/2-inch thick and 2-inches long. You should get about 1-1/2 cups. Soak briefly in cold water and drain well. (Reserve florets for later use.)
Put pork strips in a bowl, pour flour over them, and turn to coat evenly.
In a large skillet, heat olive oil and garlic over medium heat. Cook garlic, stirring frequently, until tiny bubbles appear and garlic is fragrant.
Increase heat to high, add pork, and brown both sides. Add broccoli and carrot sticks, and turn to coat well. Add anchovies and wine. Let wine bubble a few seconds, briskly stir, then reduce heat to medium-low and cover. Simmer for about 15 minutes, stirring occasionally until vegetables are tender. To keep food from sticking to pan, add up to 3 tablespoons of water whenever necessary. Season with salt and pepper and transfer to a warm platter to serve.
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