This is one of my favorite recipes for practice and rendidira.
INGREDIENTS (serves 6)
- 12 rump roasts or steaks to the famous Milanese.
- salt and pepper to taste
- 1 can of pate de foie
- the crumb of a loaf of bread (soaked in milk)
- 1 clove garlic 1 tablespoon
- cheese
- 1 egg 1 / 2 cup oil
- 1 large onion 1 bay leaf
- 2-tbsp finely chopped parsley 1 teaspoon
- flour 2 tablespoons of broth or hot water PREPARATION
- Flatten the steaks with a broadleaf knife, season with salt and pepper.
- Place in a bowl the bread crumbs and undo it to a paste. Adding
- paste, mix and season with cheese, salt and pepper.
- then add the egg, attached on each steak and place a spoonful of this preparation, Arrol and fasten with a toothpick.
- Heat oil with bay leaf, put the children involved y dorarlos por ambos lados.
- Retirarlos. En este mismo aceite freir la cebolla y el ajo picado muy fino.
- Cuando esten cocidos agrfegarle la harina, revolviendo con la cuchara de madera y enseguida, el caldo o agua caliente. Añadir el perejil, la sal y la pimienta.; dejar hervir unos 2 o 3 minutos.
- Colocar los niños envueltos dentaro, cocinando sobre fuego lento con cacerola a medio tapar, durante 50 minutos.
- Servir: Con alguna ensalada o con papas fritas cortadas en bastones finos.
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