INGREDIENTS
6 escalope Veal
6 slices of smoked ham
little sage
CHEESE 6 slices
1/4 cup. Olive oil
1/3 cup. Dry white wine
1 cup. chopped cherry tomatoes
1 onion chopped
1 teaspoon chopped garlic
salt, freshly ground pepper
1 pinch of sugar
Preparation
spread the escalope in wax paper or wrap and cover with wax paper. Beat to widen about ½ centimeter each. in each of spread 1 slice ham, feta cheese and a little sage leaf {1}. The wrap and fasten with a toothpick.
In a deep pan to be hidden, heat the olive oil, sauté the escalope from all sides, add onion and garlic wilted. Add the wine, let evaporate the alcohol and add the tomato. Add ½ cup water, alatopiperonoume, add the sugar and cover. Boil for 30 minutes over medium heat to stay with a little sauce.
Tip
when we put alcohol and tomato in the food always add some sugar to reduce acidity.
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