Esta es una exhibición prevé de cómo se va ver la receta de 'Costolette Di Vitello Al Cartoccio' imprimido.

Receta Costolette Di Vitello Al Cartoccio
by Global Cookbook

Costolette Di Vitello Al Cartoccio
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 4 Tbsp. butter freshly grnd black pepper
  • 1/2 lb mushrooms, thinly sliced to taste
  • 2 c. tomatoes, peeled, diced
  • 4 x loin veal chops, 1" thick
  • 1/2 c. prosciutto ham, julienne cut
  • 4 Tbsp. extra virgin olive oil
  • 1/2 c. dry white wine
  • 3 Tbsp. parsley, chopped salt to taste

Direcciones

  1. Heat butter in saucepan; sauteemushrooms for 3 min. Add in tomatoes, ham, wine salt and pepper to taste and bring to a boil, lower heat and cook for 5 min. Season chops with salt and pepper to taste. Heat 2 Tablespoons extra virgin olive oil in skillet; brown chops on both sides. Cut 4 pcs of parchment paper large sufficient to completely fold over each chop. Brush the paper with remaining oil.
  2. Place a chop in center of each piece of parchment and cover with the sauce.
  3. Sprinkle each chop with parsley. Fold over the paper, sealing the edges well.
  4. Place on a baking sheet; bake in a 375F oven for 15 to 20 min. Serve in the paper with the top rolled back.
  5. Note: I usually place the parchmentpackages on a large wooden carving board and bring it to the table. You can either snip open the pkgs. with scissors or possibly carefully with a sharp knife. I like to remove the contents onto the dinner plate. Fried zuchinni sticks go very well with this dish. Enjoy.