MASHED POTATOES AND BROCCOLI WITH AOSTA VALLEY ESCALOPE
29 Gennaio 2015
Sear the escalopes in the flour carefully removing the excess flour; gild them in oil and butter in a warm frying pan, cooking them one minute for each side. Add a little salt and pepper . Lay over each escalope a slice of ham and on top a slice of fontina. Keep aside.
Heat up the broccoli mashed potatoes and place it in the center of plain dishes; put the escalopes in the oven (reheated to 180°C) for a couple of minutes, until the cheese slightly melts.
Serve the warm escalopes layed over the bed of broccoli mashed potatoes.