Fini Aceto Balsamico
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Escallops with Fini Balsamic Glaze

There are many recipes for escallops with Balsamic Vinegar of Modena, but this one with Fini Balsamic Glaze add a unique and inimitable taste for which all others are simple.

400g pork or veal filet
100g flour
50 g of Fini Balsamic Glaze
2 tablespoon of Fini Extra Virgin Olive Oil
Pinch of finely chopped parsley
Salt and pepper to taste

Carefully cut the fillet into slices weighing approximately 40g each. Flatten them out and flour lightly. Cover the bottom of a large saucepan with Fini Extra Virgin Olive Oil, arrange the pork escallops in the pan (do not allow them to overlap) and season with a little salt and pepper. Cook over a medium heat, turning the escallops after a few minutes and again adding just a little salt. After approximately fifteen minutes lower the heat and squeeze Fini Balsamic Glaze over the meat. After another ten minutes turn the meat again and squeeze more Fini Balsamic Glaze over it. Allow to cook gently for another five minutes, add the parsley then serve on a warmed serving dish, nicely decorated with more Fini Balsamic Glaze.

enjoy your meal!

Fornitore Ufficiale della Naziona di Calcio