Scaloppine
Scaloppine (jamak lan diminutive saka scaloppa - scallop cilik, yaiku salah sawijining jinis olahan potongan daging sing diiris tipis; [1] ing panggunaan basa Inggris scaloppini ; kadang kala scallopini ) minangka jinis panganan Italia sing ana macem-macem bentuk. Iku kasusun saka meat thinly ngiris, paling asring daging sapi, veal, utawa pitik, sing dredged ing glepung gandum lan sauteed ing salah siji saka macem-macem abang sauces.
 Scaloppine al limone | |
| Panggonan asal | Italy |
|---|---|
| Woworan pokok | Meat (either beef, veal, or chicken), wheat flour, redux sauce |
 Buku masakan: Scaloppine  Médhia: Scaloppine | |
Saus sing kalebu karo scaloppine bisa macem-macem jinis miturut tradhisi gastronomi daerah. Variasi populer kalebu tomat - abang anggur ; scaloppine al limone utawa piccata, sing nuduhake saos caper-lan-lemon; [2] [3] scalpine ai funghi, jamur - nyuda anggur ; lan pizzaiola, saos tomat gaya pizza.
Deleng uga besut
- Carne pizzaiola
- Dhaptar masakan pedhet
- Piccata
- Saltimbocca
Referensi besut
- ↑ Annabella P. Hill (1995) [1872]. Mrs. Hill's Southern Practical Cookery and Receipt Book (facsimile Mrs. Hill's new cookbook,1872). Columbia, South Carolina: University of South Carolina Press. kc. 433. ISBN 1-57003-048-0. Dibukak ing 10 July 2012.
- ↑ Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker (1997). Joy of Cooking. New York: Charles Scribner's Sons. kc. 684. ISBN 0-684-81870-1. Dibukak ing 10 July 2012.
{{cite book}}: CS1 maint: multiple names: authors list (link) - ↑ "Ricetta Piccata di vitello al limone - RicetteMania". www.ricettemania.it.