Zingara Scallop

Name: Zingara Scallop
Ingredients: 600 g pork shoulder (I used 4 slices of pork neck); 150 g pressed ham; 200 g mushrooms (I used sliced canned mushrooms); olive oil; one tablespoon of flour; 1-2 tablespoons of tomato paste; salt; pepper; a bunch of parsley; 1-2 cloves of garlic

Diverse - Zingara Scallop by Livia F. - Recipia

To prepare a delicious dish with pork meat, we start by cutting the meat into slices about one finger thick. I opted for pork neck, which is an excellent choice due to its juiciness. After obtaining the slices, we lightly beat them with a meat mallet, making sure to place them between two pieces of plastic wrap to prevent splattering. This technique will help us achieve an even texture and keep the meat's juices intact. The next step is to fry the meat slices. Although the original recipe suggests using butter or olive oil, I chose to cook them in a non-stick pan without a drop of fat to keep the dish healthier. After the meat slices are lightly browned, we remove them from the pan and set them aside. In the same pan, we add two tablespoons of olive oil and let it heat well. In a bowl, we prepare the sauce by mixing flour with broth and a little water. We pour this mixture over the hot oil and let it come to a boil, stirring constantly to avoid lumps. We season the sauce with salt and pepper to taste. Once the sauce is ready, we add the meat slices and a clove of finely chopped garlic. We cover with a lid and let it simmer on low heat so that the flavors blend perfectly. In a separate pot, we put a tablespoon of oil and add the ham cut into strips, along with the mushrooms that we rinsed and drained of excess water. We sauté them for 5-7 minutes until they become slightly golden and fragrant. We check if the meat is well cooked, and if it is ready, we add the mushrooms and ham to the meat pan. We let it cook on the stove for another 5 minutes for all the flavors to meld, resulting in a savory dish. Finally, we finely chop a bunch of fresh parsley and sprinkle it over the dish. This fresh aroma will perfectly complement the rich taste of the meat and sauce. We serve the dish hot, alongside the preferred side, whether it is mashed potatoes, rice, or a fresh salad. Thus, we enjoy a tasty and nutritious main course, perfect for a family meal or with friends.

Ingredients

600 g pork shoulder (I used 4 slices of pork neck)
150 g pressed ham
200 g mushrooms (I used sliced canned mushrooms)
olive oil
one tablespoon of flour
1-2 tablespoons of tomato paste
salt
pepper
a bunch of parsley
1-2 cloves of garlic

Zingara Scallop

Ingredients

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