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Beef cutlet with fiordilatte mozzarella and black pork 'Nduja
28/01/2014 - Ingredients: - 10 thin slices of beef - 250 g mozzarella fior di latte "Caseificio Olanda" - Black pork 'Nduja "Consorzio Nero di Calabria" - Pitted taggiasca olives in olive oil "Frantoio Marvaldi" - Butter "Az. Agricola Frascio" - Extra Virgin Olive Oil "Valli Trapanesi" - wheat flour - 1/2 glass of white wine - salt
Articolo tratto da: Anne to London



Ingredients:

- 10 thin slices of beef
- 250 g mozzarella fior di latte "Caseificio Olanda"
- black pork 'Nduja "Consorzio Nero di Calabria"
- Pitted taggiasca olives in olive oil "Frantoio Marvaldi"
- butter "Az. Agricola Frascio"
- Extra Virgin olive Oil "Valli Trapanesi"
- wheat flour
- 1/2 glass of white wine
- salt

Roll the beef slices in flour. Put a little butter and olive oil in a pan. Then fry the beef from both sides until the meat is golden brown. Deglaze with white wine and season with salt.

Add a little chopped 'Nduja, mozzarella and olives. Cover the pan with a lid and simmer another 5 minutes. Serve hot.







 


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