Page 6 - Brenzone_Giornale_EN

SwEET AND SOUR SYmPHONIES OF FLAVOURS...Our recipes based on citrus fruits to surprise your loved ones with innovative delicious avours.Escalope with citrus fruitsfor 2 peopleIngredIents4 slices of meat of 250 g (of veal, chicken or even pork) 1⁄2 lemon1⁄2 orange1⁄2 glass of white winePlain flour - as required 1 knob of butter1 tablespoon of olive oil A pinch of saltA pinch of pepperpreparatIonPound the slices of meat with a meat tenderiser and cover them in our. In a frying pan, melt the knob of butter and add a tablespoon of olive oil. Brown the meat for a few minutes on both sides, season with salt and pepper.Pour half a glass of white wine in the pan and, as soon as the wine has evaporated, distribute the juice over the escalo- pes together with the orange and lemon zest. As soon as the sauce reaches a creamy consistency, remove it from the heat and serve.What is exactly the zest and why does the chef call it like this?Simply, the term in English (in French, zeste) indicates the out- er part of the skin of the citrus fruit. The coloured part to be exact.Fish ballswith citrus fruits and vegetablesIngredIentsfor the fish ball300 g of whitefish pulp 1 egg80 g of stale bread1 glass of milk1 handful of grated cheese 1 large pinch of parsleyA pinch of garlicA pinch of salt and pepperfor the vegetables1 carrot1 stick of celery1 onionJuice and skin of 1⁄2 orange Juice and skin of 1⁄2 lemon 2 tablespoons of olive oil Salt and pepper to tastepreparatIonClean the vegetables and cut into strips (julienne), before placing them in a frying pan lightly oiled to let them soften. In the meantime, grate the orange and lemon skin, extract the juice and pour it onto the vegetables. Cook them for a few minutes over a moderate heat and season with salt and pepper.Finally, place the sh balls on the bed of vegetables.The recipes are simple to make and can be prepared even back at home.–6–