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Butterfly Pasta With Pork Patties

Fettuccine.Inn's picture
Ingredients
  Ground lean pork 1 Pound
  Soft bread crumbs 1 1⁄2 Cup (24 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Eggs 2 , slightly beaten
  Dry white wine 2 Tablespoon
  Minced parsley 1 Tablespoon
  Garlic 1 Clove (5 gm), pressed
  Salt 1 Teaspoon
  Dried mint leaves 1⁄4 Teaspoon
  Black pepper To Taste
  Cinnamon To Taste
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Flour 1⁄4 Cup (4 tbs) (For Coating Patties)
For tomato sauce
  Water 2 Quart
  Salt 1 1⁄2 Teaspoon
  Vegetable oil 2 Teaspoon
  Raw pasta 5 Cup (80 tbs) (Butterfly Or Bow Shaped)
  Tomato sauce with onion and green pepper 1 Can (10 oz)
  Water 1⁄2 Cup (8 tbs)
  Reserved drippings 1 Tablespoon
  Butter 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Dried oregano 1⁄4 Teaspoon
Directions

In a medium bowl, combine ground pork, breadcrumbs, onion, eggs, wine, parsley, garlic, 1 teaspoon salt, mint leaves, pepper and cinnamon.
Heat oil for frying in a large skillet.
Shape meat mixture into 18 small patties.
Coat with flour.
Fry over medium heat until brown, about 10 minutes on each side.
Reserve 1 tablespoon drippings for sauce.
Set patties aside and keep warm.
Prepare Tomato Sauce.
Preheat oven to 375°F (175°C).
Bring water to a rapid boil in a heavy 4 quart saucepan.
Add 1 1/2 teaspoons salt and 2 teaspoons oil.
Gradually add butterflies or bows, being sure water continues to boil.
Cook pasta uncovered until tender but firm, stirring occasionally.
Drain.
Place in a large baking dish.
Arrange meat patties on top of pasta.
Spoon Tomato Sauce over patties and pasta.
Bake in preheated oven 20 minutes.
Serve immediately.
Makes 4 to 6 servings.
Tomato Sauce: In a small saucepan combine all ingredients and heat through.
Makes 2-1/2 cups.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pork

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