LUNCH BREAK SALTIMBOCCA AD INVOLTO |
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We are going to start doing light.
For races go to your butcher and then to the local grocer. Here is the list: 4 small escalopes of veal (about 80 g each) salt mill pepper 8 leaves of sage 4 thin slices of parma ham 1 tablespoon of olive oil 1 tablespoon of butter 50 ml of wine 50 ml of veal stock We'll start Italian by tapping our veal cutlets to flatten them with a rolling pin or a hammer. Salt and pepper. Arrange on each escalope two sage leaves and a slice of ham, fold in half or roll with a wooden spit. Then in a frying pan heat the oil and butter. During this time put water to boil, then throw pasta as accompaniment. In the pan fry the cutlets 1 to 2 minutes per side. Book. Deglaze the bottom with the wine and broth, salt and pepper. Put the scallops back in the pan and cook them to perfection. Once ready, prepare a pasta in a large dish next to your cutlets with some sage leaves. And at the table !!!! With a small bottle of Gewurztraminer !! |
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Marie-Chantal de Verneuil for DayNewsWorld | |