Scaloppine alla provola
Instructions
In a pan heat a little olive oil and scottatevi eggplants in open fire. Remove from the Pan and place on a paper towel and let cool. Then chop coarsely and sprinkle with the parsley and minced garlic. Stir.
Flour and salted the scaloppine, cuocerele in a pan with a little oil and sprinkled with wine. Let it evaporate for a few minutes, then add a little water and let it thicken the sauce. Cover the scaloppine with Eggplant chopped and finally with provola affumicata. Pass under the grill of the oven for 3 minutes and serve.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 600 g of veal scaloppine
- 80 g smoked provola thinly sliced
- 1 sliced eggplant
- 1 glass of white wine
- 4 tablespoons olive oil
- 1/2 clove of chopped garlic
- salt
- 1 tablespoon chopped parsley