Morsels of veal with escarole and mozzarella
Instructions
Fill the veal cubes with pieces of Buffalo mozzarella, pass them in Ta and mark them crumbled in a hot skillet with salt and pepper; finish cooking.
Aside to braise Endive in a pan with oil and chopped onion; Add a little milk to puréeing cooked with oil and dried fruit.
Ingredients and dosing for 4 persons
- 200 g of veal
- 1 head of escarole salad
- 1 onion
- 20 g of sultanas
- 30 g of nuts
- 20 g of pine nuts
- 50 g of mozzarella di bufala
- 10 tarallucci biscuits
- Little of milk
- Olive oil
- Salt
- Pepper