Scaloppine al roquefort

Scaloppine al roquefort
Scaloppine al roquefort 5 1 Stefano Moraschini

Instructions

2_06803 SCALOPPINE ROQUEFORT INGREDIENTS for 8 PERSONS 4 scaloppine di vitello, 8 small potatoes, 2 onions, a pack of cream, 100 g of Roquefort cheese, olive oil, salt and pepper to taste Boil the potatoes in salted boiling water.

Peel raffreddare and cut into slices.

Salt and pepper the scallops, and cook in a pan with a little oil over high heat.

Peel and chop the onion and let it dry in a pan with a little oil, salt and pepper.

Add the cream, grated cheese and stir continuously until the sauce.

Place the scallops on a serving dish, nappatele and Terrano-sauce with boiled potatoes.

Scaloppine al roquefort

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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