Tag: Escalope

Recipe Escalope of tuna and pink grapefruit – Italian Cuisine

Ingredients

4 tuna steaks of 150 g
3 pink grapefruits
extra virgin olive oil
salt
1 slice of bread
pistachios
Sesame seeds

Duration: 35 min

Level: Easy

Doses: 4 people

For the recipe escalope of tuna and pink grapefruit, peel 3 pink grapefruits also removing the white skin; cut them into rings.
To roast 4 tuna steaks of 150 g each in a large non-stick pan, without seasonings, for about 3 minutes per side. Finally add salt, remove from the pan and keep warm. Pour the juice of a quarter grapefruit into the cooking juices, add salt and cook until reduced by half.
Switch off heat and add 4 tablespoons of oil and the grapefruit slices. Serve the sliced tuna steaks with the grapefruit.
To complete with toasted bread crumbs together with crushed pistachios and sesame seeds. Garnish with fresh chervil.

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Escalope recipe with ham and cheese – Italian Cuisine

Ingredients

8 thin slices of veal magatello
150 g white scamorza cheese
150 g sliced ham
very fine corn flour
mustard
seed oil
salt

Duration: 25 min

Level: Easy

Dose: 4 people

For the recipe of the scallops with ham and cheese, breaded slices of meat in corn flour and cook them for a minute on each side in a pan with 2 tablespoons of hot seed oil and a pinch of salt.
Remove the escalopes from the pan, remove the oil and add half a glass of water and 2 tablespoons of mustard. Cook the sauce, stirring it, for 4-5 minutes.
Place a slice of scamorza cheese and ham on each scallop, then place them slightly overlapped on top of each other in a suitable oven dish. Bake at 190 ° C for 4-5 minutes. Serve with the mustard and rosemary sauce to taste.

Escalope recipe with mixed mushrooms – Italian Cuisine

Ingredients

8 slices of veal nut
150 g clean porcini mushrooms
150 g cardoncelli mushrooms clean
50 g mushrooms tacks clean
30 g clarified butter
2 shallots
parsley
durum wheat flour
vegetable broth
salt

Duration: 25 min

Level: Easy

Dose: 4 people

For the recipe of escalopes with mixed mushrooms, cut into large pieces the cardoncelli and porcini mushrooms.
Flour the slices of meat in the flour and cook them in a pan over high heat, with the clarified butter, for about a minute on each side, with a pinch of salt. Remove them from the pan and let them rest.
Peel the shallots, cut them in half and let them dry in the pan of the scallops, then add all the mushrooms. Roast them for about 5 minutes, then remove from the pan. Add a ladle of vegetable stock to dilute the cooking base; let the sauce thicken a little. Return the scallops to the pan to heat and soften them. Serve with mushrooms and a little parsley.