Ingredients
1 (8 ounce) package dry pastini
3 cups veal stock
1 grilled portobello mushroom cap, sliced
1 tablespoon tomato paste
1 tablespoon red wine
salt and pepper to taste
Directions
In a large pot, combine pasta, stock, mushroom, tomato paste, wine and salt and pepper to taste. Cook over medium-high heat for 8 to 10 minutes, or until pasta is al dente.
Ingredients
1 (17.5 ounce) package frozen puff pastry, thawed
1 pound ground chicken
1/4 cup water
1 small onion, shredded
2 eggs
1/2 cup dry bread crumbs
salt to taste
ground black pepper to taste
1 tablespoon vegetable oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon soy sauce
1/2 packet dry onion soup mix
1 (8 ounce) can mushrooms, drained
1 cup water
2 tablespoons white wine
Directions
Mix together ground chicken, 1/4 cup water, grated onion, eggs, and salt and pepper. Mix in enough bread crumbs to make a soft, moldable mixture.
Heat oil in a large skillet, and brown chicken mixture over medium heat.
Roll out the puff pastry. Place mixture along the long edge of the pastry. Roll up, and tuck ends under. Place on an ungreased cookie sheet.
Bake 425 degrees F (220 degrees C) for 12 to 15 minutes, or until golden.
Meanwhile, prepare the mushroom sauce. Melt butter or margarine in a small pot. Stir in flour. Add soy sauce, onion soup mix, 1 cup water, and white wine; stir until thick. Stir in mushrooms. Pour over meat roll when serving.
Ingredients
2 1/2 pounds pork roast
3 cloves garlic, sliced
2 1/2 cups white wine
3 tablespoons lemon juice
1/4 cup olive oil
3 onions, chopped
2 bay leaves
1 tablespoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Make slits in the roast and insert garlic slices. Combine in a large plastic bag: wine, lemon juice, olive oil, onions, bay leaves, thyme, salt and pepper. Add roast and marinate overnight in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Remove meat from marinade and roast until meat is no longer pink inside and thermometer reads 160 to 170 degrees F (71 to 77 degrees C).
Ingredients
1/4 cup reduced-sodium soy sauce
2 tablespoons dry red wine or chicken broth
1 tablespoon brown sugar
1 tablespoon honey
1/2 teaspoon ground cinnamon
2 (3/4 pound) pork tenderloins
HOT MUSTARD:
1/4 cup Dijon mustard
1 tablespoon honey
1 teaspoon prepared horseradish
2 teaspoons sesame seeds, toasted
Directions
In a large resealable plastic bag, combine the soy sauce, wine or broth, sugar, honey and cinnamon; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing.
In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Serve with hot mustard.
