Fri, 28 July 2017
Ingredients:
4 thin veal slices, approx. 80 g each, and cut in pieces (aprox 4cm x 4cm)
100 g cream cheese (e.g. Philadelphia)
50 gr Grated parmigiano-reggiano
40 gr Pistachio grain
150gr bread crumbs
2 tbsp (15 mL) olive oil
parsley to taste
salt and pepper to taste
Method:
Preheat the oven to 200 degrees C.
Put in a bowl bread crumbs, greated Parmigiano, a bit of Pistachio grain, salt and pepper;
mix all these ingredients and cover one side of the veal escalopes with the crumb mixed by pressing the meat against the mix.
Place a teaspoon of the cream cheese mixed with the Pistachio grain in the centre.
Put some oil in your hands and roll up tightly.
Use a long skewer stick for 4 rolls.
Bake for 10 minutes.
Insalata verde
Ingredients:
500 gr rocked salad
1/2 medium sized cucumber
1 green apple
200 g cashews
olive oil
vinegar
salt
Method:
Preheat the oven to 200 degrees C and roast the cashews.
In a large bowl mix rocket, cucumber, roasted cashews and the diced apple.
Season with olive oil, salt and vinegar to taste and shake to mix.
