Spaghetti squash and pistachio
6 recipes
Scallops with philadelphia and pistachios
ingredients
servings
6
Philadelphia spreadable cheese
200 grams
Pistachios
50 grams
Onions
1 gram
Garlic
2 wedges
Dried chillies
1 unit
Veal breast
500 grams
Iodized salt
to taste
Extra virgin olive oil
1 teaspoon
second courses from Italy - Sicilia
Scallops with philadelphia and pistachios
Scallops with philadelphia and pistachios
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Keep slices of veal dipped in a delicious cream made philadelphia also used the lactose if you prefer and chopped pistachios. Quick and easy.
preparation
step 1
- Use pistachios already reduced grain that you can find easily in the supermarket - - ask your butcher slices of veal suitable for scallops -
step 2
In a large frying pan to pour a tablespoon of oil evo and blanch slightly, from both sides, the slices of veal without overcook. Add salt. Set aside.
step 3
In the same pan, using the gravy, pour the onion very finely, chilli and the garlic cloves which must be removed once the onions cooked. Making stew with a little 'of water.
step 4
When the onions are soft, add the cream cheese together with a few tablespoons of water and let dissolve. As soon as the cream is smooth and without lumps, rather liquid, add the slices of veal
step 5
Cook for no more than 3 minutes. Extinguish the fire. Make sure the cream is raddensata, but not too much, the scallops and sprinkle with plenty of chopped pistachios.
step 6
Serve hot.
