Scaloppine marsala (3)
Instructions
Beat the lard and FRY slowly in oil with 1 clove of garlic.
Combine the sliced meat, season with salt and pepper and cook on both sides.
Remove from the Pan and keep them warm in a dish.
In a pan on fire lively pour the marsala and 1 tablespoon flour.
To thicken the sauce and pour over scallops.
Ingredients and dosing for 4 persons
- 600 g of sliced pork loin
- 20 g of pork lard
- 2 tablespoons of olive oil extra virgin
- 1 glass of dry marsala wine
- 1 tablespoon of flour
- 1 clove of garlic
- Salt
- Pepper