Tuesday, 26 January 2010

Leftover pork

Obviously a shoulder of pork was a lot of meat for three people so we had leftovers for dinner last night. Here is what I made.

Leftover pork, with fat carefully removed
1 onion
1 green pepper
1 carton passata
1 pack of baby spinach
handful of dry cured pitted black olives
Italian herb seasoning
Black pepper
About a quarter of a lemon

First, warm a teeny glob of butter in the pan and add the pork. Warm through gently and let it get some moisture back into it. Then, add the chopped onions and sweat off gently. Next in is the garlic and the green pepper, and then let things cook together while you chop the olives- they can go in next. Add the passata, herbs, black pepper and lemon, and pop a lid on while you decide what you're having with this; gnocchi or pasta? We went for gnocchi last night but I think I'd rather have had pasta in retrospect. Anyway. Cook the pasta and when it's almost ready pop the spinach in with the sauce, stir through, turn off the heat and stick the lid on so it wilts into the sauce. Drain your pasta (or gnocchi) and stir into the sauce, et voila! We had a sprinkle of mozzarella on top, and it was a good foil for the olives and pork.

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