Pork & Saffron Sauce for Pasta

Click to Enlarge	Pork & Saffron Sauce for Pasta Italian
Click to Enlarge	For 12 oz Effort: Sched: DoAhead:	pasta easy 45 min Yes		A sophisticated sauce that goes well with simple pasta shapes, though shown here with Cresta de Gallo which is a little fancy.

1/2
6
1/3
1/4
3/4
20
3
1
1/2
1/2
tt
tt
1/4
12

#
oz
gr
c
c

T
T
c
t

t
oz

Pork lean
Onion
Saffron threads
Cream
Stock
Capers
Butter
Olive Oil ExtV
Wine white dry
Cornstarch
Salt
Pepper black
Worcestershire
Pasta

Prep

Dice the PORK very small, 1/4" or so.
Chop ONION fine.
Warm the CREAM and let 1/3 gram of SAFFRON steep in it for 20 minutes or so, then mix with STOCK and chill.
Drain CAPERS.

Run

Melt BUTTER, add OLIVE OIL and fry the Onion over moderate heat until somewhat softened. Add Pork and continue to fry stirring for as long as you can without the onions browning at all.
Stir in the WHITE WINE and continue stirring frequently until the wine has evaporated and the ingredients start to fry again.
Stir in CORNSTARCH and fry stirring a couple minutes until it is cooked but not browned.
Stir in cold Stock/Cream mix, bring back to a simmer and simmer uncovered until the sauce is creamy but not too thick. Season with SALT and PEPPER (not too much) and stir in WORCESTERSHIRE SAUCE, cover and keep warm.
Serve warm over warm pasta in individual soup plates.

NOTES:

Achovy Paste and a little pepper can be used instead of the Worchestershire Sauce.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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