Scales of veal
Instructions
Sauté the chopped shallots and garlic in hot oil, add the carrot and celery into cubes and mushrooms soaked, drained and shredded.
Separately fry the scales and when I browned, vegetable mix.
Squirt with the wine, let it Deglaze, add the broth, cover and simmer slowly for about 2 hours.
Divide the dough into 4 parts, thin stendetele and wrap yourself the scales forming 4 parcels.
Beaten egg and infornateli to 2200 degrees for 15 minutes until they're golden.
Serve with vegetable sauce.
Ingredients and dosing for 4 persons
- 4 scales of veal
- 25 cl of full-bodied red wine
- 4 tablespoons of olive oil extra virgin
- 50 g of dried porcini mushrooms
- 50 cl of beef broth
- 3 shallots
- 1 clove of garlic
- 1 carrot
- 1 stalk of celery
- 300 g of puff pastry
- 1 egg