Thursday, January 7, 2010


When Jesse's family lived in Germany they would go to an Italian restaurant for this pork dish. They couldn't pronounce the real name but they'd call it 107. According to the owner, it was the spiciest item on the menu. After befriending the owner, Jesse's dad got the recipe from him. This isn't so much an exact recipe as it is a list of ingredients to play around with. Frank said every time he makes 107 it comes out differently. But, Jesse and he agree that it always comes out delicious.

5 whole garlics, sliced, not mashed
1 onion, chopped
pork (this can vary greatly--use whatever pork is on hand. Frank usually uses left-over pork chops, pork roast or pork tenderloin.)
1 package spaghetti noodles
balsamic vinegar
Parmasian cheese

Get Cookin'

In a large frying pan, heat butter and EVOO. Add pork, salt and pepper. After the pork is browned a bit, add onions and cook. In another pot, begin cooking pasta. Add extra salt and some butter into the boiling water.

Cook the pasta al dante, not too much. Be sure to keep some of the water from the pasta.

Add the chopped garlic to the pork and onions. Drain the pasta and mix with the pork mixture.

Toss with more EVOO, balsamic vinegar and top with cheese.

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