Escalopes of veal with truffle

Escalopes of veal with truffle
Escalopes of veal with truffle 5 1 Stefano Moraschini

Instructions

2_06042 TRUFFLE VEAL ESCALOPE INGREDIENTS for 4 PEOPLE 1 teaspoon of pepper, 1 tablespoon Jamaican crumbled chopped parsley, 1 tablespoon chopped chives, 1 teaspoon chopped fresh Sage, 1 pack of truffle Peel, 4 scaloppine di vitello from 120 g each, 1 spoonful of goose or duck fat, salt.

Mixed in a soup plate the Jamaican pepper, a teaspoon of salt, herbs, zest and truffle juice.

Overlay 8 sheets of parchment paper, (I use two for escalope) sprinkle goose fat or duck down the center of the inner sheet, leaving a space of 3 cm around.

Passed each slice of veal in deep dish, on both sides and posatele in the middle of sheets of parchment paper.

Fold the paper back on itself and fasten the two ends to candy.

Cut 4 rectangles of aluminum foil, large enough to contain the wrappers.

Put rectangles on a barbecue grill and lay the wrappers on each of them.

Cook for 20 minutes and let stand for 2 minutes before serving.

Escalopes of veal with truffle

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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