Celtuce in Pasta

Pork medallions with chunky mushroom sauce.

Cooking dinner at home meant stopping by Tiong Bahru market to get some ingredients. The man had a craving for celtuce. He would take care of dinner and sort out the menu. Found juicy celtuce, brown and shiitake mushrooms. The pork stall ran out of bone-in pork chops, so I got pork medallions. These Indonesian pork are really very much superior to the usual Australian pork in the supermarket. 

I was going to do a celtuce salad, but the man decided to add carbs. So he tossed up spaghetti aglio e olio with celtuce. Oh yes they do go together surprisingly well. The man watched the cooking time. The celtuce must remain bright green. The celtuce lent that lovely sweet smell to the carbs, meshed well with the garlic and chilli padi, and best of all, they were still crunchy in the pasta.

The sous vide pork medallions were finished in the pan. The brown crisp is always nice. Instead of having them sit in mushroom gravy, the man made a separate batch of chunky creamy mushroom sauce to layer over the pork medallions. Drizzled marsala wine in the mushrooms. Also, the milk and butter totally rocked. There, another easy dinner at home. We had pork medallions left (could eat those with rice for lunch or with spinach leaves or whatever as a salad), but no more pasta. Hahah. Tonight’s pasta was brilliant. I’m a carb monster. I ate it all!