Yorkshire Post - YP Magazine
Crispy breaded pork chops with rosemary
water until al dente; my preference is to cook it for one minute less than instructed on the packet, giving the perfect al dente bite. Drain and tip back into the large saucepan you cooked it in. Pour over the seafood sauce, add the tomatoes and lemon zest and toss all together over a low heat for 30 seconds, allowing the flavours to coat the pasta.
Remove the prawns and langoustines and place on a plate (this will make it easier to serve up the pasta, mussels and clams). Equally divide the pasta between four warmed serving plates or bowls, then top each portion with a langoustine and two prawns. Serve with lemon wedges. For me, this is my favourite meal of all time.
• 4 bone-in pork chops, 250–300g each
• 3 eggs
• 150g fine dried breadcrumbs
• 3tbsp finely chopped rosemary leaves
• 250ml olive oil
• Fine sea salt and freshly ground black pepper
Place the pork chops on a chopping board, and, with a sharp knife, cut two slits into the fat; this will ensure the chops don’t curl up during cooking. Place the chops in between two sheets of cling film, and, using a meat mallet or a rolling pin, bash down the meat until each chop is about one centimetre thick. Set aside.
Break the eggs into a large bowl with one teaspoon of salt and half a teaspoon of pepper and gently whisk with a fork. Place the breadcrumbs on a medium flat tray and mix in the chopped rosemary.
Take one chop at a time and first coat in the breadcrumbs on both sides. Gently shake off any excess. Immediately immerse the chop into the eggs, making sure both meat and bone are covered, then again coat in the breadcrumbs.
Place the pork chop on a chopping board, and, with the palm of your hand, slightly press down the meat part to get the meat in shape. Coat all the pork chops in the same way.
Pour the olive oil into a large frying pan and place over a medium heat. Take a pinch of breadcrumbs and sprinkle them into the oil: if they start to sizzle, the oil is hot enough.
Cook the pork chops, two at a time, for four minutes on each side to have medium-cooked meat, if you prefer your meat medium-well done, fry for one minute longer on each side. You are looking for a golden/light brown colour all over.
Drain the crispy chops on kitchen paper and sprinkle over a little salt. I love this meal with a crisp salad, simply dressed with extra virgin olive oil, salt and lemon juice, or some seasonal vegetables, but the kids always insist they are served with mustard mash, which is also fantastico.
Spicy aubergine bake with mozzarella and pecorino cheese
• 6 large aubergines (about 2kg in total)
• 5 eggs
• 150g plain flour
• 300ml olive oil
• 350g grated mozzarella cheese
• 150g finely grated pecorino cheese
• Sea salt flakes
For the sauce:
• 4tbsp olive oil
• 1 large onion, finely chopped
• 1.4 litres of tomato passata
• 4tbsp chilli oil, or to taste
• 20 basil leaves
• 250g mascarpone cheese
• Fine sea salt and freshly ground black pepper
Slice the aubergines lengthways into slices about 2.5mm thick. Place in a sieve, sprinkle over some sea salt flakes and leave over the sink for one hour to allow any excess liquid to drain from the aubergines.
In the meantime, to prepare the sauce, place the four tablespoons of olive oil and the onion in a large shallow saucepan and fry over a medium heat for eight minutes, occasionally stirring with a wooden spoon. Pour in the passata and chilli oil, then add the basil, one and a half teaspoons of fine salt and one teaspoon of pepper and stir for two minutes.
Add the mascarpone, stir to combine all the ingredients, then reduce the heat slightly and leave to simmer for 10 minutes. Taste: this is the time to add in a bit more chilli oil if you want a stronger kick. Set aside.
Preheat the oven to 180°C/fan 160°C/ Gas 4. Put the aubergine slices on to some kitchen paper and pat dry. Place the eggs, one teaspoon of fine salt and half a teaspoon of pepper into a medium bowl and beat well. Pour the flour on to a medium flat tray. Dip each aubergine slice into the flour and then into the egg to coat all over. Heat 10 tablespoons of the olive oil into a large frying pan and fry the aubergine slices until golden on both sides, about two minutes each side. You will need to work in batches– depending on the size of your frying pan, it should take about six batches.
Transfer the slices on to kitchen paper to drain off any excess oil. After three batches have been browned, add the remaining olive oil to your frying pan and heat until very hot. Continue to fry the remaining aubergine slices, again transferring them on to kitchen paper.
Layer one-third of the aubergine in a rectangular oven dish, measuring about 30 x 25cm. Spoon three ladles of the tomato sauce on top. Sprinkle over 100g mozzarella and 50g pecorino. Repeat the process twice more. You’ll have a little more than three ladles left of the tomato sauce and 50g mozzarella to make a last layer; this extra sauce on top is absorbed through the dish while it cooks and keeps it extra moist.
Sprinkle over a pinch of pepper and cover with foil. Bake for 20 minutes. Remove the foil from the oven dish and continue to bake for a further 30 minutes.
Remove from the oven and allow to rest for about five minutes before portioning. Serve with some crusty ciabatta bread and salad. Just like mamma used to make.
■ Gino’s Italian Family Adventure: Easy Recipes the Whole Family Will Love by Gino D’Acampo, is published by Bloomsbury, £22.