|
|
| Involtini Marinara |
| Yields: 1 serving |
 |
| Ingredients |
3 pieces veal scaloppini
3 pieces large shrimp
1 tsp finely chopped garlic
pinch of parsley
salt & pepper
1 cup 35% whipping cream
1 oz cooking brandy
fresh lemon wedges
3 tblsp vegetable oil
|
|
|
|
|
|
|
| Method |
Lay scaloppini flat on counter top.
Season with salt, pepper, parsley and garlic.
Lay 1 shrimp, tail removed onto each piece.
Fold scaloppini over to form a pocket. Gently pinch edges closed.
Dredge veal pockets in flour and lightly shake off excess.
In a fry pan with well-heated oil brown both sides of veal pockets.
Drain oil. Add brandy. Add cream.
Add pinch salt, pepper, parsley and squeeze of lemon wedges.
Reduce sauce either on stove-top or in an oven until desired amount of sauce remains. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
