First parry the pork (remove the tendons and possibly thick fat residues) and cut across into approx. 2 cm thick slices, season with salt and pepper. Wash the zucchini, quarter them and cut into cubes approx. 1.5 x 1.5 cm.
Heat a tablespoon of clarified butter in a large pan, fry the medallions vigorously on both sides. They should get color but not get too crispy. They can still be pink on the inside. Then remove the medallions, add the second tablespoon of clarified butter to the pan and sweat the zucchini cubes in it. When sweating, season the zucchini cubes with salt and pepper, possibly with a little chilli flakes or cayenne pepper. Also remove from the pan after approx. 5 minutes.
Deglaze the roasting mixture with cream and add any juice that may have leaked out on the plate with the medallions. Now put the medallions and the zucchini cubes in an ovenproof dish (preferably a small roasting pan with a lid), pour the sauce over it and always place a spoonful of the chunky tomatoes between the medallions, do not stir them together with the sauce.
You can either leave the roasting pan in a cool place overnight if you don`t have guests until the next day, or put it in the preheated oven at 180 ° C for 45 minutes.
Ten minutes before the end of the cooking time, pluck the basil leaves from the stems, either cut them into fine strips or leave them whole and carefully stir into the sauce in the roasting pan.
Cook the tagliatelle pasta to the bite according to the instructions on the packet, drain and mix immediately with the grated cheese so that the cheese melts on the hot noodles. Maybe stir in a teaspoon of butter and sprinkle some nutmeg on the pasta.
Put the pasta on the plates, if necessary try to arrange round nests with a large meat fork, then serve the medallions and the zucchini cubes with the sauce.
Ingredients
Print Recipe
Pin Recipe