Pan Fried Beef Escalopes (Scallopini) stuffed with Lemon and Rocket Risotto

Pan Fried Beef Escalopes (Scallopini) stuffed with Lemon and Rocket Risotto

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It's such a sweet Monday morning when my lovely Bron has a post up!

And WHAT A POST!

You are a creative genius to come up with this dish based on that ingredients list. Brava!

Ivonne — Tuesday 6th June 2006 2:03 am

This looks lovely Bron! Great pictures!

bea at La tartine gourmande — Tuesday 6th June 2006 3:18 am

Aaaww Ivonne you're too kind, thank you!

Thanks Bea, you're a sweety!

bron — Tuesday 6th June 2006 4:28 pm

You are a food artist! Wow that looks beautiful.

Tanna — Friday 9th June 2006 5:21 am

Wow, what wonderful combinations here! I still think the addition of kiwi sounds great!

Dianka — Friday 9th June 2006 7:10 am

Looks wonderful! I didn't have strawberries either, just the canned stuff. The veal turned tough on cooking. Maybe we don't know how to cook the the cut.

2-minute Noodle Cook — Sunday 11th June 2006 3:17 pm

Hi bron, it looks really good. The beef looks amazing. I love the idea of stuffing it with Risotta. Really ingenious. I would never have thought of that. I love how you made them into little parcels.

Gabriella True — Friday 16th June 2006 7:06 pm

I'm so glad to have found a kiwi blog, I don't know whether there's just not a lot of you out there but I haven't run into many. Your blog is beautiful by the way, your photographs are so well done.

I don't think I have ever seen kiwi fruit served on a main, this is great!

jenjen — Saturday 24th June 2006 4:42 am

Wow what a picture!

Emma — Thursday 29th June 2006 7:12 pm

Thank you Tanna and Dianka.

Was a tough list for sure 2-minute noodle cook, one more suited for those in the Northern hemisphere perhaps! ;-)

Thank you Gabriella, Congratulations on your win!

Hi JenJen and Emma, many thanks for your kind comments.

bron — Wednesday 5th July 2006 2:10 pm

Please help me. I was in Franklin NC this past weekend. Went up to the Highlands to a place called Cypruss. Had the Beef Scallapini and this was the best thing I have ever tasted. There was a type of crust over the meat and it wasn't stuffed. Although, I'm thinking stuffed would have just added to the flavor. I have googled and googled and i'm not finding a recipe. DO you have any idea where the crust over the meat came from? Parmesean cheese maybe? Thanks.... Flustered in falls church...

Leslie — Thursday 16th July 2009 6:36 am

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