Recipe of Myrssini Lambraki,
from "Gastronomos" magazine of "KATHIMERINI" newspaper
Ingredients (for 4 people):
500gr. of tagliatelle pasta (or linguine)
4 large yellow onions, cut in thick slices
400gr. of pork fillet, cut in thin slices
2 medium fennel bulbs, cut in large cubes
2/3 tea-cup of olive oil
1/2 tea-cup of whisky (or white dry wine if you prefer –with different results in taste)
1 tbsp of balsamic vinegar
1 tsp of granulated sugar
the leaves of 1/2 bunch of flat-leaf parsley, finely chopped
salt
pepper
Method:
Rinse the onion slices under cold water and then blanch in a pot for 1 minute filled with plenty of salted boiling water. Drain in a colander and transfer into a wide pot (or a deep non-stick frying pan).
Season the onions with pepper, sprinkle on top with the sugar, add the whisky and the vinegar and cook for about 10 minutes on high heat or until they are nicely caramelised. Transfer with a spoon on a plate along with their juices and leave aside.
Clean the pot (or the pan) and warm the oil on high heat. Add the meat slices (a few at a time) and sauté for 1–2 minutes on each side. Transfer the meat on a platter and continue in the same way with the rest of the meat.
Then, in the same oil, add in the pan the fennel bulbs and sauté for 3–4 minutes, stirring constantly with a wooden spoon. Add 1/3 tea-cup of water, season with salt and pepper and cook the fennel for about 5 minutes, until it starts getting soft. We don't want it to cook completely at this stage.
In the meantime, boil the pasta in plenty of salted water according to your preference (better to boil the pasta just after you sauté the meat, so to be ready when the time comes). Drain the pasta in a colander and transfer into the pot with the fennel.
Toss the ingredients thoroughly so the pasta will get nicely coated by the oil sauce and then add in the pan the meat and the onions along with their juices.
Mix the ingredients again to come together and serve immediately sprinkling on each serving some of the parsley.
500gr. of tagliatelle pasta (or linguine)
4 large yellow onions, cut in thick slices
400gr. of pork fillet, cut in thin slices
2 medium fennel bulbs, cut in large cubes
2/3 tea-cup of olive oil
1/2 tea-cup of whisky (or white dry wine if you prefer –with different results in taste)
1 tbsp of balsamic vinegar
1 tsp of granulated sugar
the leaves of 1/2 bunch of flat-leaf parsley, finely chopped
salt
pepper
Method:
Rinse the onion slices under cold water and then blanch in a pot for 1 minute filled with plenty of salted boiling water. Drain in a colander and transfer into a wide pot (or a deep non-stick frying pan).
Season the onions with pepper, sprinkle on top with the sugar, add the whisky and the vinegar and cook for about 10 minutes on high heat or until they are nicely caramelised. Transfer with a spoon on a plate along with their juices and leave aside.
Clean the pot (or the pan) and warm the oil on high heat. Add the meat slices (a few at a time) and sauté for 1–2 minutes on each side. Transfer the meat on a platter and continue in the same way with the rest of the meat.
Then, in the same oil, add in the pan the fennel bulbs and sauté for 3–4 minutes, stirring constantly with a wooden spoon. Add 1/3 tea-cup of water, season with salt and pepper and cook the fennel for about 5 minutes, until it starts getting soft. We don't want it to cook completely at this stage.
In the meantime, boil the pasta in plenty of salted water according to your preference (better to boil the pasta just after you sauté the meat, so to be ready when the time comes). Drain the pasta in a colander and transfer into the pot with the fennel.
Toss the ingredients thoroughly so the pasta will get nicely coated by the oil sauce and then add in the pan the meat and the onions along with their juices.
Mix the ingredients again to come together and serve immediately sprinkling on each serving some of the parsley.
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