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                        PASTA WITH PORK & BASIL

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Italian
               Pasta                            Pork

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8       oz           Fusilli or other fresh pasta
  6       oz           Mushrooms
                       Fresh basil, parsley, chives
                       -----FOR THE MEATBALLS-----
  1       lb           Lean freshly minced pork
                       Parmesan cheese
                       Fresh basil
                       Garlic
    1/2   sm           Egg -- lightly beaten
                       A little butter or oil
                       -----FOR THE SAUCE-----
    1/2   oz           Butter
  1 1/2   tb           Plain flour
    1/4   pt           Double cream
    1/2   pt           (scant) stock
                       Parmesan cheese
                       Dijon mustard

 Mix all the meatball ingredients thoroughly; I season
 the meat with 1 tablespoon grated Parmesan, 2
 tablespoons basil and 1 smallish garlic clove, as well
 as salt and pepper.  Flour your hands and shape the
 mixture into about 32 small balls.  Fry in batches in
 a non-stick pan for 5 minutes or more until golden and
 cooked right through.  Shake the pan frequently so the
 meatballs keep in good shape and cook evenly.
 Transfer to a casserole and keep hot.

     Slice the mushrooms thickly, sauté them well and
 add them to the meatballs.  Then "wash out" the frying
 pan with the chicken stock.  Make a smooth rich sauce
 with the butter, flour, stock and cream.  Add any
 juices that have collected in the casserole and simmer
 for several minutes. Away from the heat, season with
 salt and pepper, 2 tablespoons Parmesan and 1 heaped
 teaspoon Dijon mustard.  Pour the sauce over the
 meatballs, cover and keep hot in a low oven.  The
 mixture can be kept hot for some time without
 spoiling, or it can be prepared ahead and reheated
 close to serving.

     Boil the pasta until al dente and drain well.  Add
 it to the casserole together with a small handful of
 fresh herbs -- about 2 tablespoons each basil and
 chives, and 1 of parsley -- and toss gently to mix
 well. Garnish with more basil, and serve with an
 undressed salad.

 Source: Philippa Davenport in "Country Living" (British), May 1988.
 Typed for you by Karen Mintzias

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