Italian-style veal hazelnuts

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Italian-style veal hazelnuts

Italian-style veal hazelnuts

Italian-style veal hazelnuts
Italian-style veal hazelnuts
Number of people

8 hazelnuts of veal, each 80 g

250 g mushroom

2 courgettes

2 onions

2 sprigs of basil

1/2 lemon

150 g mozzarella cheese

5 cl dry vermouth

25 g butter

3 tablespoons of olive oil



Preparation: 20 min
Cooking time: 15 min
Step 1
Prepare the mushrooms, cut the larger ones into quarters. Cut the unpeeled (washed) courgettes in half lengthwise and slice them. Peel and slice the onions.
Step 2
Heat 2 tablespoons of oil in a frying pan and sauté the onions and mushrooms for 5 minutes. Add the zucchini, cook 5 min, stirring often. Season with salt and pepper.
Step 3
Heat 2 spoons of oil and butter in a frying pan. Cook the hazelnuts 5 min per side, over medium heat. Season with salt and pepper and remove them.
Step 4
Discard the fat. Deglaze with the vermouth and juice of 1/2 lemon. Put the meat back in the pan with the vegetables. Cover each hazelnut with diced mozzarella cheese.
Step 5
Cover for a few moments, leaving on a low heat until the cheese is melted. Sprinkle with basil and serve.
Author's note
Ndrl: you can also make the recipe with a veal cutlet on which you melt small mozzarella balls.
Photo Marmiton

I add my grain of salt

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