Guido's Spezatta Recipe
Ingredients
| Celery head | 1 , chopped (Including Leaves) | |
| Long pork tenderloins | 2 | |
| Peanut oil | 1 (Planters) | |
| Salt | To Taste | |
| Pepper | 1 | |
| Soy sauce | 1 Tablespoon | |
| Garlic | 4 Clove (20 gm), sliced | |
| Fresh spinach | 20 Ounce (Two 10 Ounce Package) | |
| Eggs | 4 | |
| Freshly grated parmesan cheese | 4⁄5 Cup (12 tbs) | |
| Mozzarella cheese slices | 8 Ounce (1 Package) |
Directions
Chop the celery and leaves and throw into a pot of boiling salted water.
Meanwhile, cube the meat and brown in oil in frypan.
Season with salt, pepper and soy sauce.
Add the sliced garlic.
While meat is browning, add the spinach to the celery in boiling water, but don't overcook spinach.
Transfer pork and garlic to a 2 quart casserole dish.
Drain the vegetables and add them to casserole.
In a bowl beat the eggs together with grated cheese, and more salt and pepper.
Pour over vegetables.
Lay the Mozzarella slices on top.
Bake, uncovered, in oven at 350° for 20 mins.
Meanwhile, cube the meat and brown in oil in frypan.
Season with salt, pepper and soy sauce.
Add the sliced garlic.
While meat is browning, add the spinach to the celery in boiling water, but don't overcook spinach.
Transfer pork and garlic to a 2 quart casserole dish.
Drain the vegetables and add them to casserole.
In a bowl beat the eggs together with grated cheese, and more salt and pepper.
Pour over vegetables.
Lay the Mozzarella slices on top.
Bake, uncovered, in oven at 350° for 20 mins.
Chef
