This second course results refined without being particularly expensive and it is, as all the other recipes I suggest you, very simple… the two sauces give one taste and the other sweetness and both are really good with the sweet and sour taste of the brandy pork medallions. Easy, fast and delicious…
Time of cooking
30 minutes
Servings
4
What did I use
a blender, two little pots, a non-stick pot, 3 wooden spoons, a flat dish, a knife
Ingredients
Boiled red turnips: 2
Pork medallions: 4
Emmental as required
Minced Grana Padano or Parmesan as required
Philadelphia cheese as required
Half skimmed milk as required
Salt/pepper
Gluten-free mixed flours: few spoons
Olive oil: one spoon
Butter: 1 teaspoon
Vegetables broth: few spoons
Brandy: 2 spoons
How did I do
I melted in one of the little pots emmental cut in little cubes, a pair of spoons of Philadelphia cheese and a pair of spoons of Grana Padano / Parmesan and about a glass of milk. I mixed often until all the cheeses are completely melted in the milk.
In this case are not important precise quantities, the important thing is to know that the more milk one puts the more the sauce will result liquid and that if one puts more of one cheese than others, its taste will prevail on the other cheeses’ taste.
In the meanwhile I peeled the turnips, I cut them into little cubes and cooked them with a ladle of broth, salt and pepper.
After few minutes I put all together in the blender until I reached a compact sauce.
I reheated the butter and oil in the non-stick pan and I rolled the pork medallions in the flour. I cooked about 3 minutes on both sides and added brandy, salt and pepper.
I put on every serving plate a spoon of turnips’ sauce, I put a medallion on it and spreaded with the cheeses’ sauce.
Buon appetito!
