For 2011, Tomaten Quiche resumes service to start by wishing you a wonderful year made great adventures, small joys and great culinary experiences!
The past months have been strong in emotion and learning the fascinating art of Mom, Dad, but now that Christmas has filed a small kitchen baby next to my work plan, I hope to find some quiet to surface again gently on the net;)
start with a recipe of the season, delicious and comforting , made in minutes. I revisited the recipe for saltimbocca in a mid-mountain version, Mid-Germanic using County and smoked ham from the black forest . All served with mushrooms, spinach and a sauce with white wine and cream that will taste deliciously made of cheese ...
takers meat and cheese, your strings and good "saltimboccage!
Saltimbocca county and smoked ham
Serves 4.
Preparation time: 10 minutes.
Cooking time: 20 minutes.
- 4 veal cutlets, thinly sliced 200g
- county
- 8 slices smoked ham
- few leaves of oregano (or sage if you prefer)
- 200g mushrooms
- 10cl dry white wine 1 tablespoon
- cream 1 tablespoon olive oil
- spinach or fresh pasta to serve
Spread a half scallop on your desktop, including file few leaves of oregano, a few slices of County and a slice of ham. Roll up tightly and secure the saltimbocca with kitchen string. Repeat the process with remaining ingredients.
Heat olive oil in a skillet and brown the saltimbocca on all sides for 3 minutes. Add the mushrooms and reduce heat after a few minutes when the mushrooms begin to brown. Simmer another 5 minutes.
Prepare accompaniment, or spinach pasta during this time.
When cooked add the white wine and cream in the pan and let the sauce thicken for 2 minutes. Saltimbocca and serve the mushrooms on a bed of spinach or pasta with sauce and some oregano leaves.
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