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10-20-30-minute Meals (Part 4) - Pork rib and herbs, Pheasant sausage and Orecchiette pasta with spinach

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Pork rib and herbs

‘Ribs can be prepared in many styles, but nothing can be easier than using them with fresh herbs from our gardens and set fire to grill. Sliced summer pumpkin will diversify the dish,’ .

Total time: 30 minutes

Yield: 4 portions

·         2/3 cup of olive oil

·         ¼ cup of sliced fresh absinth

·         ¼ cup of sliced fresh coriander

·         8 garlic cloves, chopped

·         2 tablespoons of chopped fresh basil

·         1 tablespoon of chopped fresh rosemary

·         ¼ teaspoon of salt

·         ¼ teaspoon of pepper

·         2 summer pumpkins cut vertically

·         4 pork ribs (¾ inch in thickness)

Description: Description: Description: Description: Pork rib and herbs

Pork rib and herbs

1.    In a small bowl, mix the first 8 ingredients; keep 1/3 cup to use. Rub 2 sides of pumpkin and pork ribs with remaining mixture.

2.    Grill on the grid in 4 -5 minutes each side or until the temperature gets 145 degrees and the pumpkin becomes soft. Leave the rib in 5 minutes before use. Apply vegetable mixture to pork and pumpkin.

Pheasant sausage and Orecchiette pasta with spinach

‘Don’t let the word orrecchiette (oh-re-kee-ET-tay) make you scared, you can find this “small-ear” pasta in most markets, or any kind of small pasta, even small shell and macaroni,’ .

Total time: 30 minutes

Yield: 4 portions

·         ½ pound of uncooked orecchiette pasta

·         3 Italian pheasant sausage chains, peeled

·         2 garlic clove, chopped

·         ¼ teaspoon of red chili

·         2 cups of fresh spinach

·         ½ cup of ground Asiago cheese

·         ¼ cup of ground Parma cheese

·         ¼ cup of cannelloni bean or white bean, washed and drained

·         ¼ cup of sliced grilled sweet red chili

·         ½ teaspoon of Italian seasonings

·         Additional ground Asiago cheese, optional

Description: Description: Description: Description: Pheasant sausage and Orecchiette pasta with spinach

Pheasant sausage and Orecchiette pasta with spinach

  1. Cook the Orecchiette pasta according to the instruction.
  2.  In a big pan, cook and mix the sausage, onion, garlic and chili powder at average temperature in 6 - 8 minutes or until no more pink; drain. Add spinach, ½ cup of Asiago cheese, Parma cheese, bean, chili and Italian seasonings; cook until the spinach becomes withered, stir well sometimes.
  3. Drain the pasta, add the sausage and turn over. Spread the additional Asiago cheese if you wish.
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