Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Extra virgin olive oil
4 sl Prosciutto, minced with
2 Cloves garlic
1 tb Fennel seeds
A large sprig of rosemary,
-spikes (leaves) only
1 Bay leaf
1/2 c Dry white wine
6 To 8 small medallions of
-pork from rib chops, bones
-removed
1 lb Spaghetti

Spaghetti con le Costarelle (Spaghetti With Pork, Roman Style)

(Roman)

Grated pecorino Salt and freshly ground pepper to taste

1. Heat the oil over medium low heat in a heavy skillet. Add the
prosciutto and garlic, fennel seeds, bay leaf and rosemary. Cook
slowly for 20 minutes without browning.

2. Add the pork cutlets and saute gently. Add the white wine and cook
uncovered until the sauce is reduced and slightly thickened. Strain
the sauce, serve over spaghetti with pork medallions arranged around
edge of platter. Sprinkle with pecorino and serve. Source: Journal of
Italian Food Wine

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