- Updated: February 15, 2021
Tuscan cooking is characterised by simple food which is not covered in heavy sauces. Grilling and using herbs and spices are preferred. Popular herbs used are sage, rosemary, and basil.
I start off with an herb and spice rub on the pork cutlets. The rub mix consists of salt, pepper, and fennel seeds.
Note:
Tbsp = tablespoon
Chopped = chopped or cut into ½ cm pieces.
I usually serve this dish with Lemon pasta (Pasta al limone), Garlic pasta (Spaghetti Aglio e Olio),Lemon pesto pasta, a simple and light Pesto pasta, or any pasta of your choice or rice.
Tuscan style in this case relates to the cuisine of Tuscany, a region in Central Italy.
Method
1. Rub the cutlets with salt, pepper, and fennel seeds. Marinate for at least 30 minutes.
2. In the meantime,
a. Chop the onions and garlic.
b. Cut the carrots into 5 cm by 2 cm sized pieces with a thickness of ¼ cm.
c. Slice the tomatoes into 5 cm by 2 cm sized pieces with a thickness of ½ cm.
d. Cut the potatoes into 5 cm X 2 cm pieces with a thickness of ¼ cm.
3. Drizzle 2 tbsp olive on the pan. Switch on the flame and set to medium heat.
4. Add ½ tbsp of fennel seeds. Sauté until the fennel seeds begin crackling.
5. Toss the onions and garlic into the pan. Sauté for 2 minutes or until they turn golden.
6. Then add the carrots, potatoes, and tomatoes. Stir and sauté for 3 minutes.
7. Stir and mix some water and then close the lid. Simmer for 3 minutes.
8. Add in the pork cutlets and close the lid. Simmer for 5 to 7 minutes.
9. Use a fork to prod the cutlets and potatoes and carrots to see if they are cooked.
10. Switch off the flame.
11. Transfer the dish to a big bowl and serve hot.
Prep Time: 15 mins.
Cook Time: 20 mins.
Total Time: 35 mins.
Cuisine inspiration: Tuscan – Italian.
Servings: 2 or 4 with pasta or rice.
Ingredients
2 tbsp olive oil.
Lean Pork 300 g – cut into 5 cm X 3 cm cutlets. You can also use chicken, mutton, or beef.
2 cloves garlic – finely chopped.
1 big onion – finely chopped.
½ tbsp salt.
1 tbsp black pepper powder.
3 tbsp fennel seeds. 1½ tbsp for rub and 1½ tbsp for cooking.
2 potatoes.
2 medium carrots.
3 tomatoes.
½ cup water.