I can say and I say, that all the recipes that I have tried with the mixture of organic black garlic and Pedro Ximénez have not liked me, they have fascinated me! It is a mixture of intense flavors but accompanied by meat, this is an exquisite dish that is very good on the palate.
If you want to know how we have prepared these Pedro Ximénez veal escalopes with organic black garlic and gratin cheese, then we leave you the recipe. Take advantage!
Pedro Ximénez veal escalopes with organic black garlic and gratin cheese
The organic black garlic that we have used in this recipe comes from a town in Córdoba called Montalbán.
Author Carmen Guillen
Kitchen: Spanish
Recipe type: Meat
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 kg of veal escalopes
- 8 slices of cheese
- Pedro Ximénez
- 6 or 7 organic black garlic
- Water
- Pinch of salt
- Olive oil
Preparation
- In a large frying pan, we put the veal escalopes with a little olive oil at the bottom. What we will do to make them juicy inside is to make them round and round grilled and then seasoned and simmered.
- Once they are golden brown, round and round, we add the organic black garlic (about 6 or 7 cloves, to taste), plus the Pedro Ximénez, also to our liking. If you like intense flavors, do not repair too much in quantities of these two ingredients but it is better that you try little by little.
- Finally we also add a pinch of salt and half a glass of water. We put to simmer, we put a lid on it and let it cook for a few 10-15 minutes. We are stirring every bit to make sure it does not stick.
- As a last point, once we take it out, we put a pair of cheese slices per person and we put it in the oven to gratin. And ready!
Notes
The cheese is optional, but if you don't like slices, you can do it with the grated to gratin.
Nutritional information per serving
Calories: 420