Scallops in pink
Instructions
Beat lightly breaded veal slices, put them in flour and rosolatele butter pinwheels.
Wet with wine, evaporate, and then add the tomato paste, salt and pepper.
When they are cooked, place them on a serving dish and keep them warm.
Together with cooking the mascarpone mix until obtaining a cream to cover the meat.
Sprinkling of oregano, served with slices of toasted bread.
Ingredients and dosing for 4 persons
- 150 g of mascarpone
- 400 g of flesh sliced veal
- Flour
- 30 g of butter
- 1/2 cup of dry white wine
- 4 tablespoons of tomato paste
- Oregano
- Salt
- Pepper
- Bread