Orecchiette with Pork in Cream Sauce - serves 4

1 pound pork tenderloin, thinly sliced
4 tbsp olive oil
8 ounces button mushrooms, sliced
7/8 cup red wine sauce
1 tbsp lemon juice
Pinch of saffron
3 cups dried orecchiette
4 tbsp heavy cream
12 quail eggs

Pound the slices of pork until wafer thin, then cut into strips.
Heat the olive oil in a skillet and stir fry the pork for 5 minutes, then stir fry the mushrooms for a further 2 minutes.
Pour in the red wine sauce, then simmer for 20 minutes.
Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the lemon juice, saffron, and orecchiette and cook for 12 minutes, until tender but still firm to the bite. Drain the pasta and keep warm.
Stir the cream into the pan with the pork and heat gently for 3 minutes.
Boil the quail eggs for 3 minutes, cool them in cold water and remove the shells.
Transfer the pasta to a warm serving plate. top with the pork and sauce, garnish with the eggs.
Serve immediately.