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Receta Scaloppine Boscaiola
by Global Cookbook

Scaloppine Boscaiola
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  Raciónes: 4

Ingredientes

  • 12 x Medallions of veal, pounded (about 12 = one lb.)
  • 3 Tbsp. Butter
  • 4 slc Prosciutto, finely minced
  • 8 med Size french mushrooms, thinly sliced
  • 1/4 c. Dry mushrooms, soaked in water, liquid removed and sliced
  • 4 Tbsp. Marsala wine
  • 1 x Black truffle, finely minced
  • 1 Tbsp. Minced parsley
  • 1 c. Brown sugar
  • 6 Tbsp. Butter
  • 8 Tbsp. Flour
  • 1 quart College Inn beef stock
  • 1 x Bay leaf
  • 1 pch Thyme
  • 6 Tbsp. Tomato puree
  •     Salt and pepper

Direcciones

  1. Sear medallions in 1 tbs. butter for one minute on each side. Set aside.
  2. Heat remaining butter in pan. Add in prosciutto and both kinds of mushrooms. Saute/fry 7 min. Add in veal and Marsala and saute/fry 5 min, turning once. Add in salt and pepper to taste. Add in Brown Sauce, truffle, and extra butter if needed to thicken sauce. Bring to a simmer.
  3. To serve, remove veal to serving dish, pour on sauce, and garnish with parsley. Directions for Brown Sauce:1. Heat butter in pan and stir in flour. Cook 8 to 10 min, stirring constantly till brown.
  4. In another pan, hot broth and half the browned butter, still whisking.
  5. Add in bay leaf, thyme, and tomato puree. Add in salt and pepper to taste. Bring mix to boil and reduce to simmer, skimming occasionally. Cook for 2-1/2 to 3 hrs, or possibly till mix coats the back of a spoon.
  6. Strain through a fine sieve.
  7. LELLO
  8. CARMIGNANO TENUTA DI CAPEZZANO