Ingredients (for 4/6 servings)
veal escalopes (320 g)
1 green apple
2 small branches of mint
shelled pistachios (30 g)
white wine
a bit o flour
butter (40 g)
extra-virgin olive oil
salt and pepper
Preparation
Wash the apple and keep it in the fridge until you have to use it (it must keep well chilled). Slightly boil the pistachios, peel them and grind them roughly. Dip the escalopes in flour and fry them in a non-stick pan with butter and 1 spoon of oil. Sprinkle with a bit of wine, let it evaporate, lower the fire, season with salt and pepper and go on cooking for 3-5 minutes. Cut the apple into thin slices and add them to the meat together with the pistachios and a handful of mint leaves. Remove from fire and serve after 5 minutes.
Wash the apple and keep it in the fridge until you have to use it (it must keep well chilled). Slightly boil the pistachios, peel them and grind them roughly. Dip the escalopes in flour and fry them in a non-stick pan with butter and 1 spoon of oil. Sprinkle with a bit of wine, let it evaporate, lower the fire, season with salt and pepper and go on cooking for 3-5 minutes. Cut the apple into thin slices and add them to the meat together with the pistachios and a handful of mint leaves. Remove from fire and serve after 5 minutes.
Nessun commento:
Posta un commento