I love this dish. [Where'd the picture go? I took it out. I had a chance to see it on a badly adjusted windows monitor and it was hideous. I cannot stand the idea of one of my absolute favorite dishes being displayed so badly.]
Fettine di Maiale in Saor con Aceto Balsamico from Marcella's Italian Kitchen
1/3 cup seedless raisins
1/2 cup red-wine vinegar, divided
1 lb pork tenderloin, cut into thin slices (have your butcher do this for you!)
1/2 cup extra virgin olive oil, divided
6 cups white onions sliced very thin (I use 1 to 2 cups because Joe's not fond of onions.)
1/3 cup pine nuts
1/4 cup balsamic vinegar (use good balsamic. None of that carmel-colored crap sold in grocery stores.)
flour for dredging
black pepper
salt
1) Soak raisins in 1/4 up red-wine vinigar and 1/4 cup water for at least 30 minutes. Then drain, forcing off additiona liquid by squeezing the raisins in your hand.
2) Flatten the tenderloin slices witha meat pounded to make them as thin as possible. (I usually do step 2 while step 3 is cooking.)
3) Put 1/4 cup olive oil and all of the sliced onion in a large saute pan, turn on the heat to very low, and cover the pan. Cook the onion very slowly, turning it occasionally, until it is very tender. All liquid must evaporate, and the onion should become a blond gold color without browning. Transfer the onion to a plate using a slotted spoon, leaving behind as much oil as possible. Sprinkle the onion with salt and set aside.
4) Add the remaining 1/4 cup olive oil to the pan and turn heat to medium high.
5) When the oil is hot, dredge pork slices in flour, shake off the excess, and put them in the pan. Do not put more meat in the pan than will fit without overlapping. (I sometimes use two pans to speed up the cooking.)
6) Brown the meat well on both sides. If it has been pounded very thin, do not cook for more than 5-6 minute total.
7) Transfer meat to a large serving platter. The less it overlaps the better. Sprinkle with salt and a few grindings of black pepper.
8) When all the meat is cooked, returned the onion to the pan. Add the pine nuts, raisins, the remaining 1/4 cup red-wine vinegar, and 2 tablespoons of water. Cook, stirring, for a minute or two. Turn off the heat and stir in the balsamic vinegar. Pour the contents of the pan over the meat, sprading them evenly.
You can serve it immediately, or you can refrigerate it and serve it at room temperature later. The longer it steeps in the balsamic vinegar, the deeper the flavor. Have some good bread on hand for sopping up the sauce.
Comments