Finally, after a few weeks of a busy schedule at the hospital, I am able to do what I like best...COOKING for my family.
Another delicious recipe prepared by me, that was inspired by the one and only Seattle Owner and Chef of Assagio Ristorante, Mauro Golmarvi. I had the pleasure of meeting Mauro and getting my cookbook autographed by him after eating at his restaurant again. To Mauro's credit, the recipe was delicious, but of course, I altered a few things. You can buy his cook book from http://www.assagioseattle.com/ or Amazon.
Stuffed the 1 1/2 inch think pork chop with prosciutto, pecorino toscano cheese and fresh sage leaves.
All four porchetta's stuffed and drizzled with olive oil, salt and the special herbs from Tuscany from Duccio Fontani's farm in Castellina in Chianti. Bravo!
After grilling the Porchetta 12 minutes on each side, the flavors from the stuffing melt inside bursting from inside out. The Porchetta sealed nicely and the cheese did not seep through the slit on the side. Beautiful.
The reduced wine sauce was made with portobello mushrooms, red wine, olive oil, garlic and beef broth.
I made a Risotto with portobello mushrooms that was delicious. The flavors all blended nicely and complimented each other.