The author of the previous recipe called for serving the pork medallions in the previous blog entry on caraway-scented noodles. The caraway seeds give a unique flavor that is perfect with the medallions. We include the recipe here as a separate blog entry immediately after the pork medallion recipe.
We found this gem in the newspaper. The author is Linda Gassenheimer, food editor for the Miami Herald. We include the recipe here because you might have difficulty tracking it down.
Note for ourselves: the colors of this recipe alongside roasted brussel sprouts is great for a Christmas eve dinner, and the preparation is quick, too!
¼ lb. egg noodles or fettuccine
½ Tbsp olive oil
½ Tbsp caraway seeds
Salt and freshly ground black pepper
Bring large pot of water to a boil. Cook noodles according to package directions. Drain. Place in serving bowl. Toss with oil, caraway seeds, salt and pepper to taste.
Makes 2 servings.