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He Shows Signs of Neuronal Activity! Stuffed Pork Loin Chop with Chianti Sauce

ingredients for pork loin stuffing

I finally did it. I broke the spell and actually cooked. I don’t mean reheated, or cold poached or relied on default memories of pastas long loved. I mean sat down, thought it out and created a completely original recipe using all of my faculties.

I had my synapses working in both directions. And we all know that synapses are essential to neuronal function, and without neuronal function there would be no such thing as really good cooking. Because neurons are specialized cells that pass signals to individual target cells. And neurons use synapses as the means by which they pass along pertinent information.

Information such as: “Gosh these pork loin chops look fabulous”. And because the neurons I was using to view those loin chops at the meat counter this morning were able to share that information with other neurons in my brain the inkling of a recipe was born.

And I want you to know that without synapses the information I gleened by staring at those beautifull loin chops would have just sat in the receiving neuron never actually meeting its destiny. And in this case the destiny of that information may have started with a mere visual cue, but that cue was able to travel back and forth between neurons, telling my body what actions to take to transform those fabulous pork loins into the luscious, delicious, (if I say so myself) recipe that required all my cognitive skills to bring to you today! I think I even spelled it all correctly…


Fattoria I Veroni Chianti Ruffina

Fattori I Veroni ChiantiWINE: Fattoria I Veroni Chianti Ruffina 2007

FOOD: Stuffed Pork Loin Chop with Swiss Chard, Bacon, Sage and Chianti Sauce

With an unusually bright, floral bouquet this cherry red Chianti Ruffina brings to mind the daisies and chrysanthemums more typically attributed to white wines. It has an acidity that blooms nicely and allows this wine to contrast the deep earthy flavors of the sage, bacon and chard infused pork with which it is paired. The wine’s palate has moderate berry notes with more floral accents. The finish is fairly long and accentuates the slow pace necessary to enjoy the pork properly.



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