(This recipe is from Academia Barilla)
The scallops are tender and tasty slices of veal, from flour and serve with tasty vegetables. From the kitchens of great chefs of Barilla comes to us this delicious main course!
INGREDIENTS for 4 persons
400 g of veal cutlets
4 tablespoons extra virgin olive oil
half a glass of white wine
2 tablespoons of flour
a clove of garlica tablespoon of chopped parsley
Salt and pepper
PREPARATIONCarefully clean the artichokes, remove the stem and the leaves harder.With a sharp knife, remove the leaves hanging close to the heart.In order not to tarnish the artichokes, moisten with lemon juice.Prepared in the cold water slightly acidulated with lemon juice: this way you can dip the artichokes and prevent blackening.Cut ends of the leaves of the artichoke, in such a way that there remains only the softer part of the central leaves and the heart.Cut them in half and remove the hair inside.Peel and clean the stems of the artichokes.Slice very thinly all: immerse the artichokes in water acidulated.
In the meantime you heat a few tablespoons of extra virgin olive oil with a clove of garlic when it is hot, add the artichokes and cook for about ten minutes.
Meanwhile, prepare the scallops.Spread the slices of meat with a meat tenderizer and practiced some small cut in the corners to avoid that during the cooking bulge.When the artichokes are ready, add salt, pepper and parsley, remove the garlic and place them in a pot.Flour the cutlets and cook in a skillet with a tablespoon of oil.Season with salt and pepper and add white wine.Let the wine evaporate and add the artichokes.Let it cook a couple of minutes: the dish is ready.Serve the scallops with artichokes and a grinding of fresh black pepper: bon appetit!
Recipe of the 26/03/2012