Butterfly Pasta With Pork Patties
|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|
|Dried mint leaves||1⁄4 Teaspoon|
|Black pepper||To Taste|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Flour||1⁄4 Cup (4 tbs) (For Coating Patties)|
|For tomato sauce|
|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|
|Dried oregano||1⁄4 Teaspoon|
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 375Â°F (175Â°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.
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.
Makes 4 to 6 servings.
Tomato Sauce: In a small saucepan combine all ingredients and heat through.
Makes 2-1/2 cups.