10 Scaloppine recipes : Pinkish Scaloppine

Today we want to suggest you a delicious recipe for scaloppine , a friend gave us this recipe last weekend :

Pinkish Scaloppine

5 slices  turkey breast 

Butter: 30 gr

flour   4 tbsp.

Milk  half  a glass 

Mascarpone 250 gr

Tomatoe puree 2  tbsp.

Extra vergin olive oil 4 tbsp

Vino rosato 1 glass 

Salt & Pepper

Pinkish scaloppine are a  delicious and light dish, fast to prepare  but with a surprising taste. 

It’s very important the meat is  of high quality .It’s possible to realize it with turkey, chicken and  veal.

Slice the breast and flour them on both sides. In  a pan let some butter melt and add some olive oil. Lay the scaloppine in the pan  and cook on both sides till they have  “got  a little bit of colour ” . 

Pour the wine in and let it evaporate. At the same  time dilute the tomato puree with  two spoons of water.

Add the tomato on top of the  scaloppini, adjust with salt and pepper. Add  the  milk   and then the mascarpone. Stir everything to let it melt perfectly. Thicken the gravy.

Serve the scaloppini  warm  with the  pinkish gravy on top.

Tiramisù with Berries

Tiramisù is a cool, refreshing Italian dessert that once tasted, leaves an indelible impression on you. It is one of the most popular Italian desserts. The classic Tiramisù is made of  savoiardi (otherwise known as lady finger biscuits or cookies) dipped in espresso or strong coffee, layered with a whipped mixture of egg yolks, mascarpone, and sugar,  rhum and topped with cocoa.

Today we want to offer you a new version  with berries for a very decadent dessert. 

Tiramisù Podere Le Rose

• 4 eggs
• 500g mascarpone cheese
• 4 spoonfuls of sugar
• 1 small glass alkermes
• 400g  fruit in syrup
• 1 spoonful of rum (or brandy)
• 300g Sponge(Lady) Fingers

Beat the egg yolks with the sugar; when they are frothy add the mascarpone, mixin thoroughly. 

Add 300g of the chopped  fruit and flavour with 2 spoonfuls of brandy (or rum).  Whisk the egg whites until they are stiff and  dense and then add them to the creamy mixture, folding. 

Pour  the alkermes  in a bowl and  dilute it with a few spoonfuls of water. Soak one sponge finger at a time in the alkermes and then place on the bottom of a pyrex dish.

Form the first layer of biscuits, cover with half of the creamy mixture prepared, carefully levelling out the surface. 

Then cover with  other  biscuits  soaked  in alkermes  and  complete  with another layer of the creamy mixture and the fruit. 

Place  the dessert in the  fridge for at least two hours before serving