PAPILLOTES AU GORGONZOLA



6 veal chops, 4 shallots, 6 sage leaves, 6 sprigs of basil, 3 tomatoes, thyme, 6 slices of Parma ham, 6 thin slices of gorgonzola, 6 tablespoons fresh cream coffee, 6 tbsp olive oil, ground pepper.

Finely chop the shallots, crumble the thyme. 
Divide them among six sheets of paper parchment with a little sage and basil.
Brush the ribs with olive oil.
Season with freshly ground pepper (no salt, because of the ham and cheese). 
Ask them ribs on the herbs, cover each with a slice of ham, two slices of tomato, sage, basil and thyme. 
Pepper again and finish with the gorgonzola kneaded with the fresh cream.
Close the papillotes and bake for 15 minutes in a very hot oven at 240°.(thermostat 8).
Remove from the oven, place each papillote on a plate, let stand a minute before cutting it open with a knife. 
Taste the coast directly in its papillote.


 

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