Thursday, April 26, 2012

LEBANON, CHINA, USA....

.....all synthesized in one couple..


....that wanted to learn some Italian cooking.





They made fresh pasta and sweet pastry for a fabolous strawberry tart.

and also:

 INVOLTINI DI VITELLO AGLI ASPARAGI
VEAL ROLLS WITH ASPARAGUS



Ingredients:
120 gr. ( 4 oz each ) slices of tender cut veal
salt and pepper
60 gr. ( 2 oz ) extra virgin olive oil
120 ml. ( ½ cup ) white wine
1 spoon of flour
80 gr. ( 2 ½ oz ) Scamorza cheese (four slices)
12 big asparagus
120 ml. ( ½ cup ) meat broth

Spread the veal on a flat space and then pound it with a meat tenderiser.
Remove the tough part from the asparagus and peel them partially.
Steam the asparagus 3 minutes.

Place the slices of cheese and three stalks of asparagus on each slice of meat, adding salt and pepper. Tightly wrap the meat, keeping the filling of asparagus and cheese well inside the meat. Then close the edge with a toothpick.
Flour the rolls. Heat the oil and cook the rolls, turning them. Add the white wine and finish to cook, stirring to make a creamy sauce.

Serve with a salad.

*) you can give an extra taste to your dish slicing fresh truffle on the top

THANK YOU FOR COMING TO GIGLIOCOOKING, BACHIR & LI!!

No comments:

Post a Comment