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Big Red Hooter
| Drink Master
Cooking receipe to make Big Red Hooter under category Drink Master. You may find some video clips related to this receipe below. 1 oz Tequila 3/4 oz Amaretto Pineapple Juice 1 oz GrenadinePour tequila and amaretto over ice into collins glass. Fill with
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Hot Duck Pate in Puff Pastry Recipe
| Pies And Pastries
Type: Hot Duck Pate in Puff Pastry Free Cooking Recipe - Pies And Pastries This is a good one! Ingredients / Directions 1 x Duckapprox. 4 lb 1/2 lb Pork buttcubed 1/2 lb Veal shouldercubed 1 pch Nutmeg 1 pch Allspice 1 pch Thyme 1 x Bay leaf 8 oz White wine 2 x Cloves garlicunpeeled
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Beer-Simmered Grilled Sausage Recipe
| Barbecue
Type: Beer-Simmered Grilled Sausage Free Cooking Recipe - Barbecue Amazing! Ingredients / Directions A needle or pin and a cork3 pounds uncooked sausagessuch as sweet or hot Italian sausages, bratwurstchorizolinguicaor any other sausages you prefer1 onionthinly sliced3 cup(s)s beer
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Grub Recipe
| Casserole
Type: Grub Free Cooking Recipe - Casserole Outstanding! Ingredients / Directions 1 (16 ounce) can Boston baked beans *1 pound ground beef2 tablespoons butterWorcestershire sauceto tastePepperto tasteLonghorn cheeseslicedSliced tomato (optional)Grated Parmesan cheese Brown ground beef
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Cooking receipe to make pork escalope with red wine under category General Recipes. You may find some video clips related to this receipe below.
pork escalope with red wine
braciolette di amiale al vino rosso
italian
carluccio
1.5kg pork fillet cut into 12x5mm slices
salt and freshly ground pepper
20g freshly grated Parmesan
2 tablespoons finely chopped fresh flat leaf parsley
1 tablespoon choppee fresh rosemary
12 fresh sage leaves
75g butter
120t mortadella sausage cut into 1×7.5 cm sticks
5 baby gherkins (pickled in dill) cut in half
1 tablespoon extra virgin olive oil
1 red pepper seeded
200ml dry red wine
1 sprig fresh rosemary
25g plain flour
Place each slice of pork fillet between 2 sheets of clingfilm and beat with a mallet until thin. Season with salt and pepper sprinkle with Parmesan parsley rosemary and sage.
Dot with 25g of butter and place a stick of mortadella and half a gherkin on each.
Roll up each escalope and secure with a cocktail stick.
Heat 25g of the butter and the oil and brown the pork evenly and quickly over a moderate heat. Add half the pepper which you have finely diced and fry for 2 minutes.
Stir in the wine and cook for 2 minutes to evapourate the alcohol.
Reduce the heat and add the sprig of rosemary.
Combine the remaining 25g butter and tlour in a small bowl and whisk into the sauce.
Adjust the seasoning and transfer the braciolette to plates removing the cocktail sticks and spooning over the sauce.
Serve with Cipolline al Balsamico (qv) and garnished with slices of the remaining half red pepper.
In Italy braciola is an ambiguous word. In the South it means a piece of meat on the bone while in other parts of Italy it is boned rolled meat. To do this you take a thin cut piece of either pork escalope or fillet beat it thin and then cut it to the right size so you can roll it up. If you do not have a wonderful batticarne (beater) then ask your butcher to do this for you.
Serves 4
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