RecipesHello everyone, I'm Ersilia. I love cooking and “treating” my family, my husband Emiliano and our little Enzino, with rich and delicious dishes using healthy, tasty ingredients. This is why Parmareggio products are never missing in our fridge. Come with me, I'll invite you in my kitchen where we can find lots of ideas to treat your families and guests with Parmareggio Parmigiano Reggiano.
recipes ERSILIA
Preparation
Wash the tomatoes thoroughly and dice them evenly; wash and finely chop the parsley after having removed the stalks.
Gather the tomatoes, parsley, a pinch of salt and freshly ground pepper and chopped anchovy fillets into a bowl and dress with plenty of oil.
Beat the escalopes and make a slight incision on the edges.
Lightly grease two oven proof bowls and place the escalopes in them; season with a pinch of salt and sprinkle the Parmigiano Reggiano Petals. Complete by adding the sauce.
Place in the hot oven gratinating for 20 minutes. Serve the escalopes while hot.
Baked escalope
| Ingredients | |
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serves 8: • 16 veal escalopes • 4 ripe tomatoes • 100g of Parmigiano Reggiano Petals • 8 anchovy fillets • 1 sprig of parsley • oil salt and pepper |
Preparation
Wash the tomatoes thoroughly and dice them evenly; wash and finely chop the parsley after having removed the stalks.
Gather the tomatoes, parsley, a pinch of salt and freshly ground pepper and chopped anchovy fillets into a bowl and dress with plenty of oil.
Beat the escalopes and make a slight incision on the edges.
Lightly grease two oven proof bowls and place the escalopes in them; season with a pinch of salt and sprinkle the Parmigiano Reggiano Petals. Complete by adding the sauce.
Place in the hot oven gratinating for 20 minutes. Serve the escalopes while hot.
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