Colorful fusilli with pork and fried broccoli

Ingredients for 2 servings:

• 400 g pork fillet heads (pork fillet tips), fresh or frozen
• 2 tbsp sunflower oil
• 120 g fusilli, preferably from Cucina
• 250 g water
• 5 g chicken stock powder
• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 small carrot(s)
• 1 small broccoli, fresh
• 2 m.-large tomato(s), fully ripe
• 4 black olives, pitted
• 2 medium-sized garlic cloves
• 2 tbsp rosemary needles
• 6 tbsp extra virgin olive oil
• 1 ½ liters of frying oil
• 2 small broccoli
• 50 g wheat flour type 405
• 2 tbsp Pecorino or Parmesan, finely grated
• 1 tsp, leveled chicken broth powder
• 1 pinch(s) black pepper, freshly ground
• 1 egg(s), size S
• 50 g dry white wine
• 1 tsp sherry, dry
• 1 m.-large tomato(s), fully ripe
• 2 tbsp red wine, full-bodied
• 1 tsp traditional balsamic vinegar
• Water (cooking water) from the pasta
• 2 tsp Pepper, red (pepper flakes), dried, with seeds, hot
• 1 tbsp, heaped tomato paste
• e.g. frisée lettuce
• n. B. Almond sticks, white

Instructions

Working time approx. 50 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 15 minutes

A spicy Italian second course (Secondi Piatti) with marinated pork. Recipe from the Marche region.

Wash the fillet tips and pat dry with kitchen paper. Cut across the grain into approximately 2 cm thick slices and quarter these bite-sized pieces. For the marinade, detach both ends of the garlic cloves, peel them, and halve them lengthwise and crosswise. Place all ingredients in a blender and blend at full speed for 1 minute. Massage the paste into the fillet pieces and let it mature, covered, in the refrigerator overnight. For the broccoli florets, measure out the ingredients for the batter (from wheat flour to sherry) and mix into a smooth, supple batter. Cover and let it mature for 30 minutes. Rinse and trim the broccoli florets thoroughly. Cut off the florets, including 2-3 cm of stem, from the edges. Blanch the florets in batches in boiling salted water for 2 minutes and then refresh with cold water. Drain on a clean tea towel. For the pasta, bring the water to a boil, dissolve the chicken stock in it, and cook the fusilli in the stock for 10 minutes until al dente. Strain and reserve the stock. Spread the fusilli on a fresh tea towel and cover. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash a small carrot, trim both ends, peel, and slice diagonally into thin sticks approximately 3 x 3 mm long. Cut the broccoli into florets and stems. Rinse everything thoroughly. Deep-fry the florets according to the recipe (see appendix). Trim 1 cm off the bottom of the main stem, peeling if necessary if it is woody. Coarsely grate all stems or chop accordingly. Chop any leaves. Wash the 3 tomatoes, remove the stems, skin, quarter lengthwise, and remove the green and white stem base and seeds. Halve the quarters of 2 tomatoes lengthwise and set aside. Cut the remaining quarters into small cubes and mix with the sauce ingredients. For the broccoli, heat the frying oil in a wok or deep fryer to 190°C. It is hot enough when small bubbles immediately rise from the handle of a wooden spoon dipped in the frying oil. Use a fork to pull the florets through the batter and drop them into the oil. Be careful of splashing! Only a few florets should be in the oil at a time, otherwise they tend to stick together. Fry the florets until crispy and light brown. Drain on kitchen paper, sprinkle with a little salt and pepper, and keep warm. Heat the sunflower oil in a deep pan or wok, add the fillet pieces, and fry until light brown all over. Remove from the pan with a slotted spoon and set aside. Add the onions and garlic cloves and stir-fry for 1 minute. Add the carrot and broccoli and stir-fry for 1 minute, then add the tomato quarters and fry for 1 minute. Add the pasta and mix well. Stir-fry for 2 minutes, then deglaze with the sauce. Simmer until the pasta has almost absorbed the sauce. Transfer to the prepared serving plates with a slotted spoon, place the fillet pieces on top, and drizzle with the remaining sauce. Halve the fried broccoli florets lengthwise and add them. Garnish with almond slivers, serve warm, and enjoy.