slide-ricette-01
slide-ricette-02
slide-ricette-03
slide-ricette-04
slide-ricette-05
slide-ricette-06
slide-ricette-07
slide-ricette-08
coccarda

Veal Escalopes with Brigante Cheese and Sage

alto-scaloppe-al-brigante-e-salvia

scaloppe-al-brigante-e-salvia


INGREDIENTS (serves 4):

4 slices of bacon or smoked pancetta
2 tablespoons of extra virgin olive oil
4 escalopes of veal, floured
150g/5oz sliced Brigante cheese
6 sage leaves, julienned
4 tablespoons of tomato sauce

DIRECTIONS
Sauté the floured escalopes in the extra virgin olive oil. Place the escalopes on a baking tray and lay the bacon slices and sage on top. Cover with the Pecorino Brigante. Spoon a tablespoon of tomato sauce onto each escalope. Finish by baking in the oven for 5 minutes at 180°C/356°F.stampa

 

 

F.lli Pinna Industria Casearia S.p.A – Via F.lli Chighine,9 – 07047 Thiesi(SS) Italy – Telefono 079886009  Fax 079 886 724 | P.IVA n.00061150900

Note legali | Mappa del sito | Credits