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Thread: Breadcrumbed veil with gorgonzola and spinach

  1. #1
    Pandora Guest

    Default Breadcrumbed veil with gorgonzola and spinach

    Unexpected ghests?
    A very simple and speedy, but tasty recipe for an informal dinner or
    lunch.

    http://imageshack.us/photo/my-images...nzolaespi.jpg/

    VEIL CUTLET gorgonzola and spinach.

    Category: Secondi piatti di carne
    Yield: 2 servings of 2 slices
    Preparation time: 20 minutes
    Total time: 40
    Source: Pandora's magazines

    Ingr. per 2 persone
    4 small veil cutlet
    2 eggs
    2 Tbsp pecorino romano cheese
    1 Tbsp parsley
    1 pinch nutmeg
    1 pinch salt
    1 pinch pepper
    6 Tbsp flour
    2 Tbsp gorgonzola cheese
    500 gr spinach
    2 TBsp oil Evo
    1 clove garlic
    1 cup breadcrumb
    1 cup Peanut oil for frying.

    How to proceed:
    In a dish, beat the eggs. Add: salt, pepper, nutmeg, pecorino cheese
    and parsley. Mix well and set aside.
    Flour veil cutlet and then pass them first in eggs, then in
    breadcrumb. Set aside.
    Prepare spinach: Cook spinach for 3-4 minutes in few salted and
    boiling water. Drain well. In a frying pan put oil EVO and garlic;
    when this one is golden, add spinach and let them season for some
    instants. Set aside.
    Preheat oven (180C- 350F)
    At this point you can fry your cutlet. In a large frying pan put
    peanut oil. When it is very hot, plunge inside meat and fry till it
    become golden-brown. When ready, put meat on kitchen paper to drain
    the excess of oil. Transfer them in an antisticking baking pan. Put
    over each slice of meat a Tbsp of spinach and some gorgonzola cheese.
    Transfer in oven till gorgonzola is soft (not liquefied).
    Serve with spinach as side dish.
    Simple and good!
    Good appetite.




    Nutritional facts per serving (daily value): Calories 217.222kcal;
    Protein 16.007g (32%); Total Fat 6.197g (10%)(Sat. 1.748g (9%)); Chol.
    211.5mg (70%); Carb. 27.965g (9%); Fiber 6.226g (25%); Sugars 1.529g;
    Calcium 282.818mg (28%); Iron 8.919mg (50%); Sodium 269.274mg (11%);
    Vit. C 73.212mg (122%); Vit. A 23844.554IU (477%); Trans fat 0g
    ----------

    Esportato da Shop'NCook Menu 4.0

  2. #2
    Brooklyn1 Guest

    Default Re: Breadcrumbed veil with gorgonzola and spinach

    Pandora wrote:
    >
    >Unexpected ghests?
    >A very simple and speedy, but tasty recipe for an informal dinner or
    >lunch.
    >
    >http://imageshack.us/photo/my-images...nzolaespi.jpg/
    >
    >VEIL CUTLET gorgonzola and spinach.
    >
    >Category: Secondi piatti di carne
    >Yield: 2 servings of 2 slices
    >Preparation time: 20 minutes
    >Total time: 40
    >Source: Pandora's magazines
    >
    >Ingr. per 2 persone
    >4 small veil cutlet
    >2 eggs
    >2 Tbsp pecorino romano cheese
    >1 Tbsp parsley
    >1 pinch nutmeg
    >1 pinch salt
    >1 pinch pepper
    >6 Tbsp flour
    >2 Tbsp gorgonzola cheese
    >500 gr spinach
    >2 TBsp oil Evo
    >1 clove garlic
    >1 cup breadcrumb
    >1 cup Peanut oil for frying.
    >
    >How to proceed:
    >In a dish, beat the eggs. Add: salt, pepper, nutmeg, pecorino cheese
    >and parsley. Mix well and set aside.
    >Flour veil cutlet and then pass them first in eggs, then in
    >breadcrumb. Set aside.
    >Prepare spinach: Cook spinach for 3-4 minutes in few salted and
    >boiling water. Drain well. In a frying pan put oil EVO and garlic;
    >when this one is golden, add spinach and let them season for some
    >instants. Set aside.
    >Preheat oven (180C- 350F)
    >At this point you can fry your cutlet. In a large frying pan put
    >peanut oil. When it is very hot, plunge inside meat and fry till it
    >become golden-brown. When ready, put meat on kitchen paper to drain
    >the excess of oil. Transfer them in an antisticking baking pan. Put
    >over each slice of meat a Tbsp of spinach and some gorgonzola cheese.
    >Transfer in oven till gorgonzola is soft (not liquefied).
    >Serve with spinach as side dish.
    >Simple and good!


    It looks tasty but I'd not call that "simple and speedy", that's a lot
    of work for four measly cutlets, clean up alone would take at least a
    half hour... not something I'd want to bother with for a quick meal
    for *unexpected* guests... and I don't think guestS, I'd not call that
    a meal, that's barely an appetizer for two. What was the purpose of
    that big pile of extra spinach shaped like a "V ", not very
    attractive, detracts from the dish... extra spinach should be
    presented in a serving bowl (I wouldn't serve spinach as a side with
    that dish, redundant... a good side would be risotto). I see you have
    the nutritional values, means it's not your creation. I'm not
    knocking the dish but when it's not yours you really should give
    credit... does Pandora's magazine have a web site and is it your
    cooking magazine?

    >Nutritional facts per serving (daily value): Calories 217.222kcal;
    >Protein 16.007g (32%); Total Fat 6.197g (10%)(Sat. 1.748g (9%)); Chol.
    >211.5mg (70%); Carb. 27.965g (9%); Fiber 6.226g (25%); Sugars 1.529g;
    >Calcium 282.818mg (28%); Iron 8.919mg (50%); Sodium 269.274mg (11%);
    >Vit. C 73.212mg (122%); Vit. A 23844.554IU (477%); Trans fat 0g


  3. #3
    [email protected] Guest

    Default Re: Breadcrumbed veil with gorgonzola and spinach

    On Tue, 10 Jan 2012 05:56:44 -0800 (PST), Pandora <[email protected]>
    wrote:

    >Unexpected ghests?
    >A very simple and speedy, but tasty recipe for an informal dinner or
    >lunch.
    >
    >http://imageshack.us/photo/my-images...nzolaespi.jpg/
    >
    >VEIL CUTLET gorgonzola and spinach.
    >

    snippage

    Thanks Pandora. I need a speedy dish like this, and it sounds
    wonderful.

    koko
    --
    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com

    Natural Watkins Spices
    www.apinchofspices.com

  4. #4
    Cheryl Guest

    Default Re: Breadcrumbed veil with gorgonzola and spinach

    On 1/10/2012 8:56 AM, Pandora wrote:
    > Unexpected ghests?
    > A very simple and speedy, but tasty recipe for an informal dinner or
    > lunch.
    >
    > http://imageshack.us/photo/my-images...nzolaespi.jpg/
    >
    > VEIL CUTLET gorgonzola and spinach.
    >
    > Category: Secondi piatti di carne
    > Yield: 2 servings of 2 slices
    > Preparation time: 20 minutes
    > Total time: 40
    > Source: Pandora's magazines
    >
    > Ingr. per 2 persone
    > 4 small veil cutlet
    > 2 eggs
    > 2 Tbsp pecorino romano cheese
    > 1 Tbsp parsley
    > 1 pinch nutmeg
    > 1 pinch salt
    > 1 pinch pepper
    > 6 Tbsp flour
    > 2 Tbsp gorgonzola cheese
    > 500 gr spinach
    > 2 TBsp oil Evo
    > 1 clove garlic
    > 1 cup breadcrumb
    > 1 cup Peanut oil for frying.
    >
    > How to proceed:
    > In a dish, beat the eggs. Add: salt, pepper, nutmeg, pecorino cheese
    > and parsley. Mix well and set aside.
    > Flour veil cutlet and then pass them first in eggs, then in
    > breadcrumb. Set aside.
    > Prepare spinach: Cook spinach for 3-4 minutes in few salted and
    > boiling water. Drain well. In a frying pan put oil EVO and garlic;
    > when this one is golden, add spinach and let them season for some
    > instants. Set aside.
    > Preheat oven (180C- 350F)
    > At this point you can fry your cutlet. In a large frying pan put
    > peanut oil. When it is very hot, plunge inside meat and fry till it
    > become golden-brown. When ready, put meat on kitchen paper to drain
    > the excess of oil. Transfer them in an antisticking baking pan. Put
    > over each slice of meat a Tbsp of spinach and some gorgonzola cheese.
    > Transfer in oven till gorgonzola is soft (not liquefied).
    > Serve with spinach as side dish.
    > Simple and good!
    > Good appetite.


    Thanks! I bet that would be good with a chicken cutlet, too. Nice pic!

  5. #5
    Pandora Guest

    Default Re: Breadcrumbed veil with gorgonzola and spinach

    On 10 Gen, 18:16, Brooklyn1 <Gravesend1> wrote:
    > Pandora wrote:
    >
    > >Unexpected ghests?
    > >A very simple and speedy, but tasty recipe for an informal dinner or
    > >lunch.

    >
    > >http://imageshack.us/photo/my-images...nzolaespi.jpg/

    >
    > >VEIL CUTLET gorgonzola and spinach.

    >
    > >Category: Secondi piatti di carne
    > >Yield: 2 *servings *of 2 slices
    > >Preparation time: 20 minutes
    > >Total time: 40
    > >Source: Pandora's *magazines

    >
    > >Ingr. per 2 persone
    > >4 small * * veil cutlet
    > >2 * eggs
    > >2 Tbsp * * *pecorino romano cheese
    > >1 Tbsp * * *parsley
    > >1 pinch * * nutmeg
    > >1 pinch * * salt
    > >1 pinch * * pepper
    > >6 Tbsp * * *flour
    > >2 Tbsp * * *gorgonzola cheese
    > >500 gr * * *spinach
    > >2 TBsp * * *oil Evo
    > >1 clove * * garlic
    > >1 cup * *breadcrumb
    > >1 cup * * * Peanut oil for frying.

    >
    > >How to proceed:
    > >In a dish, beat the eggs. Add: salt, pepper, nutmeg, pecorino cheese
    > >and parsley. Mix well and set aside.
    > >Flour veil cutlet and then pass them first in eggs, then in
    > >breadcrumb. Set aside.
    > >Prepare spinach: Cook spinach for 3-4 minutes in few salted and
    > >boiling water. Drain well. In a frying pan put oil EVO and garlic;
    > >when this one is golden, add spinach and let them season for some
    > >instants. Set aside.
    > >Preheat oven (180C- 350F)
    > >At this point you can fry your cutlet. In a large frying pan put
    > >peanut oil. When it is very hot, plunge inside meat and fry till it
    > >become golden-brown. When ready, put meat on kitchen paper to drain
    > >the excess of oil. Transfer them in an antisticking baking pan. Put
    > >over each slice of meat a Tbsp of spinach and some gorgonzola cheese.
    > >Transfer in oven till gorgonzola is soft (not liquefied).
    > >Serve with spinach as side dish.
    > >Simple and good!

    >
    > It looks tasty but I'd not call that "simple and speedy", that's a lot
    > of work for four measly cutlets, clean up alone would take at least a
    > half hour... not something I'd want to bother with for a quick meal
    > for *unexpected* guests... and I don't think guestS, I'd not call that
    > a meal, that's barely an appetizer for two. *What was the purpose of
    > that big pile of extra spinach shaped like a "V ", not very
    > attractive, detracts from the dish... extra spinach should be
    > presented in a serving bowl (I wouldn't serve spinach as a side with
    > that dish, redundant... a good side would be risotto). *I see you have
    > the nutritional values, means it's not your creation. *I'm not
    > knocking the dish but when it's not yours you really should give
    > credit... does Pandora's magazine have a web site and is it your
    > cooking magazine?
    >
    >
    >
    >
    >
    >
    >
    > >Nutritional facts per serving (daily value): Calories 217.222kcal;
    > >Protein 16.007g (32%); Total Fat 6.197g (10%)(Sat. 1.748g (9%)); Chol.
    > >211.5mg (70%); Carb. 27.965g (9%); Fiber 6.226g (25%); Sugars 1.529g;
    > >Calcium 282.818mg (28%); Iron 8.919mg (50%); Sodium 269.274mg (11%);
    > >Vit. C 73.212mg (122%); Vit. A 23844.554IU (477%); Trans fat 0g


    Yes.It Is not a whole meal! But they presume it is accompanied with
    other simple things, such as bruschette, salami etc...if you don't
    want to make a speedy aglio e olio.
    I have said it is a simple meal for two persons which don't need to
    eat tons of food. For example it could be my dinner...and without
    bruschette or pasta or other dishes. unexpected guests have to
    indulge
    Nutritional facts are incluse in the program I use to write recipes
    (shop'N cook program). And yes I have took the recipe from a magazine
    (journal) ; I have a lot of cooking books where I take ideas or
    recipe. When I don't invent the recipe, I say this. But I don't
    understand where is the problem! everybody take recipes from websites
    or magazines or book, I think.
    Cheers
    Pandora

  6. #6
    Pandora Guest

    Default Re: Breadcrumbed veil with gorgonzola and spinach

    On 11 Gen, 03:11, k...@letscook.com wrote:
    > On Tue, 10 Jan 2012 05:56:44 -0800 (PST), Pandora <pan...@hotmail.it>
    > wrote:
    >
    > >Unexpected ghests?
    > >A very simple and speedy, but tasty recipe for an informal dinner or
    > >lunch.

    >
    > >http://imageshack.us/photo/my-images...nzolaespi.jpg/

    >
    > >VEIL CUTLET gorgonzola and spinach.

    >
    > snippage
    >
    > Thanks Pandora. I need a speedy dish like this, and it sounds
    > wonderful.
    >
    > koko
    > --
    > Food is our common ground, a universal experience
    > * * * * * * * * * * * * * * * * * * * James Beard
    >
    > www.kokoscornerblog.com
    >
    > Natural Watkins Spiceswww.apinchofspices.com


    Thank you. Everibody is free to choose if like or don't like one
    recipe......and you like
    cheers
    pandora

  7. #7
    Pandora Guest

    Default Re: Breadcrumbed veil with gorgonzola and spinach

    On 11 Gen, 04:44, Cheryl <jlhsha...@hotmail.com> wrote:
    > On 1/10/2012 8:56 AM, Pandora wrote:
    >
    >
    >
    >
    >
    >
    >
    >
    >
    > > Unexpected ghests?
    > > A very simple and speedy, but tasty recipe for an informal dinner or
    > > lunch.

    >
    > >http://imageshack.us/photo/my-images...nzolaespi.jpg/

    >
    > > VEIL CUTLET gorgonzola and spinach.

    >
    > > Category: Secondi piatti di carne
    > > Yield: 2 *servings *of 2 slices
    > > Preparation time: 20 minutes
    > > Total time: 40
    > > Source: Pandora's *magazines

    >
    > > Ingr. per 2 persone
    > > 4 small * *veil cutlet
    > > 2 *eggs
    > > 2 Tbsp * * pecorino romano cheese
    > > 1 Tbsp * * parsley
    > > 1 pinch * *nutmeg
    > > 1 pinch * *salt
    > > 1 pinch * *pepper
    > > 6 Tbsp * * flour
    > > 2 Tbsp * * gorgonzola cheese
    > > 500 gr * * spinach
    > > 2 TBsp * * oil Evo
    > > 1 clove * *garlic
    > > 1 cup *breadcrumb
    > > 1 cup * * *Peanut oil for frying.

    >
    > > How to proceed:
    > > In a dish, beat the eggs. Add: salt, pepper, nutmeg, pecorino cheese
    > > and parsley. Mix well and set aside.
    > > Flour veil cutlet and then pass them first in eggs, then in
    > > breadcrumb. Set aside.
    > > Prepare spinach: Cook spinach for 3-4 minutes in few salted and
    > > boiling water. Drain well. In a frying pan put oil EVO and garlic;
    > > when this one is golden, add spinach and let them season for some
    > > instants. Set aside.
    > > Preheat oven (180 C- 350 F)
    > > At this point you can fry your cutlet. In a large frying pan put
    > > peanut oil. When it is very hot, plunge inside meat and fry till it
    > > become golden-brown. When ready, put meat on kitchen paper to drain
    > > the excess of oil. Transfer them in an antisticking baking pan. Put
    > > over each slice of meat a Tbsp of spinach and some gorgonzola cheese.
    > > Transfer in oven till gorgonzola is soft (not liquefied).
    > > Serve with spinach as side dish.
    > > Simple and good!
    > > Good appetite.

    >
    > Thanks! *I bet that would be good with a chicken cutlet, too. *Nice pic!


    Oh yes!!!!!! it's another good idea!!! thank you
    Cheers
    Pandora

  8. #8
    Pandora Guest

    Default Re: Breadcrumbed veil with gorgonzola and spinach

    On 10 Gen, 18:16, Brooklyn1 <Gravesend1> wrote:
    > Pandora wrote:
    >
    > >Unexpected ghests?
    > >A very simple and speedy, but tasty recipe for an informal dinner or
    > >lunch.

    >
    > >http://imageshack.us/photo/my-images...nzolaespi.jpg/

    >
    > >VEIL CUTLET gorgonzola and spinach.

    >
    > >Category: Secondi piatti di carne
    > >Yield: 2 *servings *of 2 slices
    > >Preparation time: 20 minutes
    > >Total time: 40
    > >Source: Pandora's *magazines

    >
    > >Ingr. per 2 persone
    > >4 small * * veil cutlet
    > >2 * eggs
    > >2 Tbsp * * *pecorino romano cheese
    > >1 Tbsp * * *parsley
    > >1 pinch * * nutmeg
    > >1 pinch * * salt
    > >1 pinch * * pepper
    > >6 Tbsp * * *flour
    > >2 Tbsp * * *gorgonzola cheese
    > >500 gr * * *spinach
    > >2 TBsp * * *oil Evo
    > >1 clove * * garlic
    > >1 cup * *breadcrumb
    > >1 cup * * * Peanut oil for frying.

    >
    > >How to proceed:
    > >In a dish, beat the eggs. Add: salt, pepper, nutmeg, pecorino cheese
    > >and parsley. Mix well and set aside.
    > >Flour veil cutlet and then pass them first in eggs, then in
    > >breadcrumb. Set aside.
    > >Prepare spinach: Cook spinach for 3-4 minutes in few salted and
    > >boiling water. Drain well. In a frying pan put oil EVO and garlic;
    > >when this one is golden, add spinach and let them season for some
    > >instants. Set aside.
    > >Preheat oven (180C- 350F)
    > >At this point you can fry your cutlet. In a large frying pan put
    > >peanut oil. When it is very hot, plunge inside meat and fry till it
    > >become golden-brown. When ready, put meat on kitchen paper to drain
    > >the excess of oil. Transfer them in an antisticking baking pan. Put
    > >over each slice of meat a Tbsp of spinach and some gorgonzola cheese.
    > >Transfer in oven till gorgonzola is soft (not liquefied).
    > >Serve with spinach as side dish.
    > >Simple and good!

    >
    > It looks tasty but I'd not call that "simple and speedy", that's a lot
    > of work for four measly cutlets, clean up alone would take at least a
    > half hour... not something I'd want to bother with for a quick meal
    > for *unexpected* guests... and I don't think guestS, I'd not call that
    > a meal, that's barely an appetizer for two. *What was the purpose of
    > that big pile of extra spinach shaped like a "V ", not very
    > attractive, detracts from the dish... extra spinach should be
    > presented in a serving bowl (I wouldn't serve spinach as a side with
    > that dish, redundant... a good side would be risotto). *I see you have
    > the nutritional values, means it's not your creation. *I'm not
    > knocking the dish but when it's not yours you really should give
    > credit... does Pandora's magazine have a web site and is it your
    > cooking magazine?
    >
    >
    >
    >
    >
    >
    >
    > >Nutritional facts per serving (daily value): Calories 217.222kcal;
    > >Protein 16.007g (32%); Total Fat 6.197g (10%)(Sat. 1.748g (9%)); Chol.
    > >211.5mg (70%); Carb. 27.965g (9%); Fiber 6.226g (25%); Sugars 1.529g;
    > >Calcium 282.818mg (28%); Iron 8.919mg (50%); Sodium 269.274mg (11%);
    > >Vit. C 73.212mg (122%); Vit. A 23844.554IU (477%); Trans fat 0g


    I forgot to tell you about spinach! When someone create the decoration
    for a dish is like a painter while paint his painting. At the end of
    creation you don't know what it means, but painter yes
    P.s. The V , in italian, could be follow by other letters ( such as
    "a" and series of "f") if someone dislike the
    paintingsDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD DD
    Cheers
    Pandora

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