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BRUSCHETTA WITH MOZZARELLA AND ARTICHOKE TRUFFLE SAUCE
Spread the artichoke truffle sauce over the bread and cover with slices of mozzarella cheese (or another soft cheese such as Fontina). Sprinkle with pepper and cook in oven at 180°C until the cheese melts and browns.
PORK SCALOPPINI WITH ARTICHOKE TRUFFLE SAUCE
1.10 Lb pork scallops
1 jar Zio Giorgio Carciofoli alla Romana (sliced)
1 jar Artichoke Truffle Sauce
0.76 oz butter
½ cup white wine
parsley to taste
Drain the Carciofoli alla Romana from its oil and slice them.
Cook the pork scallops with white wine, butter and the Artichoke Truffle Sauce. Add the sliced carciofoli and sprinkle with parsley. Serve hot.
Rating:  [5 of 5 Stars!] |
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