Monday, March 17, 2014

Bell Peppers

Researchers have long known that smokers have a lower risk of developing Parkinson's, a disease characterized by loss of brain cells that make dopamine. No docter would encourage lighting up, but there may be another way to get the benefit: peppers. They are a safe source of nicotine, which may protect dopamine producing cells, says Susan Searles Nielsen, PhD, whose study, published in the "Annals of Neurology", found that eating peppers (mostly bell peppers, but spicier varities as well) twice a week or more was associated with at least a 30 % reduced risk of Parkinson's.


Veal cutlets: 
these are slices of boneless veal, more or less thick, cut in the muscles of the thigh.

Let me share with you, one of my favourite veal recipes, very easy and quick to prepare. 
A recipe with flavors of Southern Italy!

Ingredients:
2 large yellow and red peppers
85 ml of sifted flour
4 grain-fed veal cutlets
30 ml olive oil
15 ml of salted butter
2 chopped cloves of garlic
5 ml balsamic vinegar
500g white mushrooms cleaned, peeled and sliced
60 ml demi-glace sauce
Parmesan shavings
Lemon zest
Fresh basil
Salt and ground pepper


Preparation:

Preheat the oven to " broil ."

Place peppers on a baking sheet and bake , turning occasionally until they are black and blistered on all sides .

Remove from oven , transfer to a bowl and cover tightly with plastic wrap.

Let stand fifteen minutes, the resulting humidity will help loosen the skin.

Peel the peppers, cut into coarse strips taking care to remove the seeds and tail.

Reserve. 


Place flour onto a plate, season the scallops, sprinkle veal with flour and remove excess. 

Heat olive oil and butter in a large frying pan and quickly brown the cutlets on both sides over high heat. 

Remove from skillet and keep warm. 

In the pan, add a little olive oil as needed and roast onions and garlic over medium heat. 

Deglaze pan with vinegar and then add the peppers and mushrooms, heat a few minutes, add demi-glace sauce, season and cease fire. 

Arrange the veal cutlets in a hot plate and place the topping on top. 

Sprinkle with shavings of Parmesan, a little fresh lemon zest and basil.

Season with pepper and serve with some pasta.

Buon Appetito!