Tagliare a pezzetti le animelle di vitello e farle saltare in metà del burro con gli champignon affettati. Salare e pepare.
Tagliare i petti di pollo in cubetti, così come il prosciutto e la lingua.
Preparare una salsa bianca facendo fondere il resto del burro con la farina. Cuocere 2 minuti versare il brodo caldo.
Lasciar addensare e cuocere per altri 5 minuti aggiungendo il Marsala e l’alloro, la noce moscata, il sale e il pepe.
Versare la panna e aggiungere le carni.
Far sobbollire ancora 10 minuti a fuoco molto basso, aggiungere i tartufi tagliati a lamelle sottili e il parmigiano grattugiato.
Riempire con il composto le sfogliatine.
Chiuderle con i coperchi e scaldare in forno a temperatura moderata per 15 minuti prima di servire.
Episodio 6 - La ladra di bocconcini
RSI Food 02.11.2018, 09:00
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