Escalopes in wine and Italian spaghetti with mushrooms
4 servings
50 minutes
Escalopes in wine and Italian spaghetti with mushrooms is a gastronomic symphony where the classic Italian cuisine meets the sophistication of French wine sauce. Tender pieces of pork wrapped in aromatic bacon are baked to a golden crust, filled with rich flavor. They are complemented by the soft texture of spaghetti soaked in the creamy depth of mushroom sauce. The history of this dish traces back to Mediterranean culinary traditions, where harmony of flavors and simplicity of preparation play an important role. It is perfect for both festive dinners and cozy family evenings, highlighting the richness of flavors and textures that unfold with each new bite. The harmony of meat, wine, and pasta makes this dish a true masterpiece of culinary art.
1
Trim the fat from the escalopes. Wrap each escalop with slices of bacon, curling the ends into a rose shape. Garnish with greens, season with salt and pepper. Fry in a hot oven for 10-15 minutes.
- Pork escalope: 300 g
- Bacon: 2 pieces
- Fresh herbs: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Fry the fat cut from the escalopes in a pan, pour in wine and broth, and cook for 5 minutes until the sauce thickens.
- Pork escalope: 300 g
- Dry white wine: 150 ml
- Vegetable broth: 150 ml
3
Boil spaghetti in salted water, then drain the water. Add mushrooms to the spaghetti, draining the sauce, and heat again.
- Spaghetti: 150 g
- Canned mushrooms: 100 g
4
Serve the escalopes with a garnish under sauce.
- Pork escalope: 300 g
