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Scallops with philadelphia and pistachios

ingredients

servings

6

Philadelphia spreadable cheese

200 oz

Pistachios

50 oz

Onions

1 oz

Garlic

2 wedges

Dried chillies

1 unit

Veal breast

500 oz

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

with meat with lactose with nuts

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Scallops with philadelphia and pistachios

Keep slices of veal dipped in a delicious cream made philadelphia also used the lactose if you prefer and chopped pistachios. Quick and easy.

Scallops with philadelphia and pistachios step 1

step 1

- Use pistachios already reduced grain that you can find easily in the supermarket - - ask your butcher slices of veal suitable for scallops -

Scallops with philadelphia and pistachios step 2

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.

Scallops with philadelphia and pistachios step 3

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.

Scallops with philadelphia and pistachios step 4

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

Scallops with philadelphia and pistachios step 5

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.

Scallops with philadelphia and pistachios step 6

step 6

Serve hot.

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