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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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PORCHETTA RIPIENA

From: La Tavola Italiana Restaurant - Carmela Giaramita
Primary category: Steel City Chefs

INGREDIENTS

1 pound pork loin
2 eggs beaten
6 ounces plain breadcrumbs
2 tablespoons fresh chopped Italian parsley
4 ounces fresh grated Romano cheese
2 cloves of minced garlic
1/2 cup of vegetable oil
4 sliced of imported ham
8 slices of provolone
6 ounces button mushrooms- chopped
4 ounces white wine
4 ounces fresh or can peeled tomatoes
1 tablespoon butter
2 tablespoons all purpose flour
2 medium-sized tomatoes sliced

PREPARATION

Cut the pork loin into 8 slices. Pound the slices until they are thin, and then coat the pork with the eggs.
Season the breadcrumbs with the Romano cheese, garlic, and parsley and mix well. Once the breadcrumbs are prepared, add the breading to the pork.
In a medium sized frying skillet, add the vegetable oil, over medium heat. Once the oil is hot, add the pork and cook until it is golden brown on each side; this required you to flip the pork.
In a medium cooking sheet, lay down 4 of the breaded pork loins next to each other. Then layer one slice of ham and one slice of provolone onto each piece of pork. Then add the remaining 4 pieces of pork on top, then layer one more slice of provolone on top of the pork. Place the tray into the oven and cook until the cheese is melted at 375°F.
In a medium sized skillet, add butter and mushrooms. Once mushrooms are soft, add the flour, white wine, and tomatoes then stir. Add salt and pepper to taste.
Remove the pork from the oven and plate it. Pour the sauce on top of the pork, and garnish with tomatoes, parsley and Romano cheese.

ingredients(s): pork loin, ham, mushroom, Provolone cheese,

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