Pork Scaloppini in White Wine Sauce over Handmade Pumpkin Pasta
Pairing tip: pair with Frei Brothers Reserve Chardonnay
Serves: 4
Pasta
2 cups unbleached all-purpose flour
2 eggs
3 ½ tbsp fresh pumpkin puree
Scaloppini
1/3 cup panko bread crumbs
1/3 cup almond meal
1 tsp sea salt
¼ tsp ground nutmeg
¼ tsp ground cayenne pepper
¼ tsp ground black pepper
1 egg
1/3 cup milk
2 tbsp olive oil
1 tbsp unsalted butter
1 pound pork scaloppini (about 8 thin slices)
¼ cup chopped onion
2 cloves garlic, minced
¾ cup Frei Brothers Reserve Chardonnay
1 tbsp unsalted butter
Salt and pepper to taste
2 tbsp chopped fresh chives
Pasta
Combine the flour, 2 eggs and 3 ½ tablespoons of pumpkin puree in a food processor. Pulse until the dough comes together.
Turn the dough out onto a floured surface, and kneaded just until the dough comes together into a smooth ball.
Let rest under a damp paper towel for 15 minutes. Follow your pasta maker instructions for rolling and cutting the pasta, or you can follow my guide for Beginner Homemade Pasta Making.
To cook the pasta, boil for 3 to 4 minutes in salted water, drain and set aside.
Pork
In a shallow dish, combine the bread crumbs, almond meal, salt, nutmeg, cayenne and black pepper. In a separate shallow dish whisk together the milk and the 1 egg.
Heat the olive oil and butter in a large cast iron skillet or a similar skillet over medium-high heat. Dip each piece of pork in the egg and milk, and then into the bread crumbs, turning to coat it evenly.
Working in batches so you don’t overcrowd the pan, add the pork to the hot skillet and cook 2 to 3 minutes on each side, until browned and cooked through.
Transfer to a paper towel to drain.
Once all the pork is cooked, add the onion and garlic to the skillet and carefully pour in the wine to deglaze the pan. Scrape the bottom of the pan well as the wine boils and reduces for about 30 seconds.
Reduce the heat to medium. Add the butter and continue to scrape the pan until the butter melts. Salt and pepper the sauce to your taste.
Add the cooked pasta to the skillet and toss to coat in the sauce.
To serve, add ¼ of the pasta to each serving plate. Top with 1 to 2 pieces of the scaloppini and garnish with ½ tablespoon of the chopped chives.
