ALREADY COOKED SHRIMP RECIPES
09.11.2011., srijeda
ITALIAN COOKERY. COOKERY
ITALIAN COOKERY. CAPT N COOK GRILL. Italian Cookery
Escalopes with Italian Sausage & Capers Escalopes with Italian Sausage & Capers Ingredients: SERVES 4 1 tbsp olive oil 6 canned anchovy fillets, drained 1 tbsp capers, drained 1 tbsp fresh rosemary, stalks removed finely grated rind and juice of 1 orange 75 g Italian sausage, diced 3 tomatoes, skinned & chopped 4 turkey or veal escalopes, each about 125 g crusty bread or cooked polenta to serve Method: 1. Heat the oil in a large frying pan. Add the anchovies, capers, fresh rosemary, orange rind and juice, Italian sausage and tomatoes to the pan and cook for 5-6 minutes, stirring occasionally. 2. Meanwhile, place the escalopes between sheets of greaseproof paper. Pound the meat with a meat mallet or the end of a rolling pin to flatten it. 3. Add the meat to the mixture in the frying pan. Season to taste with salt & pepper, cover and cook for 3-5 minutes on each side, slightly longer if the meat is thicker. 4. Transfer to serving plates with fresh crusty bread or cooked polenta. Italian Cookery School 3 Franco Taruschio was - still is - one of the iconic names in the world of cheffery. For 25 years, he and his wife Ann proved that it was possible to cook great food, charge proper prices and draw folk to a remote corner of the country - to the Walnut Tree, in the hills just outside Abergavenny. Related topics: tea party cookie cutters girl scout cookie season 2011 suzanne gibbs pressure cooker little red riding hood cookie jar value how to cook a rib of beef getting married in cook county how to cook coconut shrimp |