Electronic Parts Catalog Epc 5

On Wednesday in Center Saraza elaborate scallopini with white wine, with the idea of \u200b\u200busing the techniques of turning of cut vegetables and meat . Cooking methods used: the Hervo r, the sealing the frying the sautéed and milled .

elaborate on a sauce velouté white wine added to clear beef broth. As a side dish: sauteed carrots and broccoli turned previously bleached, more potato croquettes. Finally we made an approach to the decoration plate.

An ancient recipe with a modern aesthetic, although of course far from new visual exercises high cuisine. Well ... just for the moment.

Fillet IN WHITE WINE

INGREDIENTS

1 kg of rump	2 medium carrots
300 g of flour	600 g of mashed potatoes
white wine 500 cc	150 g of mozzarella
200 cc of cream	2 yolks
oil c / n	3 eggs
chicken broth or meat c / n	breadcrumbs c / n
1 broccoli plant	salt and pepper

PROCEDURE Clean
1. buttock nerves and fat.
2. Peel the potatoes. Cut into even pieces and place in pot to boil without salt.
3. When you are ready, drain and drain well.
4. Return to the pot and puree on low heat.
5. Pass through a sieve and let cool.
6. Add 2 egg yolks, salt and pepper and oblong shape, inserted in the center of a piece of mozzarella. Skip
7. flour, then egg and finally bread crumbs. Reserve in refrigerator.
8. to Fillet Milanese buttock. Cut the slices in scallops.
9. flour salt and pepper and pass through.
10. In a large skillet or saucepan, heat oil and fry. Book.
11. Moisten with white wine, the remaining oil in the fry (which is not much) with the remaining flour to make a velouté gold. Add broth if too thick. Cook 5 minutes over medium heat.
12. Add scallops reserved. Accommodate the sauce and continue cooking 20 minutes over medium heat, stirring from time to time to prevent sticking to the bottom, 5 minutes before serving add the cream.
13. Meanwhile wash and break up the broccoli. Bleach and set aside.
14. Peel carrots and cut into 2 or 3 parts depending on size. Cut each piece into 4 and turning olive-shaped elongated. Blanch and reserve.
15. pumps Fry potatoes. Book hot.
16. Serve the scallops in the center of the dish garnished with broccoli, carrots and potato bombs.
17. sauce and decorate