Pork Paupiettes
.
Ingredients
- 6 εσκαλωπ χοιρινά λεπτοκομμένα
- 6 φέτες ζαμπόν καλής ποιότητας
- 12 φέτες μοτσαρέλα
- 1 μπουκάλι Mala Peruviana red 500ml
- 2 σκελίδες σκόρδο
- 12 φύλλα βασιλικού(πλατύφυλλου)
- 20 γρ ξηρό λευκό κρασί
- Κάπαρη
- Λίγο αλεύρι
- Ελαιόλαδο
- Αλάτι πιπέρι
Pork Paupiettes preparation
Spread the escallops on the workbench, place a slice of ham on each and two slices of mozzarella next to each other to cover their entire surface. In the center of each slice of mozzarella from a basil leaf. Roll and nail a toothpick to hold the pipette in a roll. Powder paupiettes with flour and put a little olive oil in a pan. Saute them until golden brown, add the chopped garlic, quench with the wine and at the end add the Mala Peruviana. Half or a whole bottle, depends on how rich we want our sauce to be.
Finish with the capers as desired and season with salt and pepper.
Remove the toothpicks and serve on tagliatelle or linguine al dente.
Garnish with basil leaves. Sprinkle at the last minute with a little olive oil.* a fast and medium difficulty food that can impress at the same time with its taste and serving.
Finish with the capers as desired and season with salt and pepper.
Remove the toothpicks and serve on tagliatelle or linguine al dente.
Garnish with basil leaves. Sprinkle at the last minute with a little olive oil.* a fast and medium difficulty food that can impress at the same time with its taste and serving.
