International Selections Artisan Recipe - September 2012

The recipe is based on an original from Lidia’s Italy, a new cookbook from Friuli-born chef Lidia Bastianich, whose Northeastern Italian restaurants rank among the most popular in New York City and other major cities. Enjoy with this months’ International Selections wine club shipment from Italy! (Recipe courtesy of Robin Garr, wineloverspage.com)

 Costigine di Maiale con Verze
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Costigine di Maiale con Verze

Ingredients:

• 1 pound Savoy cabbage
• 2 pork loin chops, on the bone
• 1 tsp salt
• 2 Tbsp butter
• 2 Tbsp extra-virgin olive oil
• 1 sprig fresh rosemary
• 1/3 cup white wine


Preparation:

Cut the cabbage in half, discard the core, and cut the leaves crosswise into strips 1 1/2 inches wide. Simmer the strips in a large pot of salted water until tender, about 15 minutes, and drain.

Salt the chops and brown them on both sides in a heavy skillet with half of the oil and butter and the rosemary sprig until seared but still rare. Deglaze with the wine, then stir in the rest of the butter and oil. Remove the chops and keep in a warm place.

Put the drained cabbage in the skillet with the pan juices, add a little salt, and cook over medium heat until wilted. Continue stirring until the cabbage browns a bit. Push the cabbage aside and put in the chops and their juices. Cook for a few moments more, turning the chops and stirring the cabbage, until the chops are cooked to your liking. Serve with polenta.

Pair this recipe with this month's International Selections featuring:
• Vigneti Le Monde 2010 Cabernet Sauvignon
• Villa Floriano 2011 Pinot Grigio

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October 2012

August 2012

July 2012

June 2012