WORLDWIDE
(English)
nation:
WORLDWIDE
language:
English
Deutsch
Italiano
WORLDWIDE
Deutsch
English
Italiano
Login
Home
Company
History
Production
Headquarters
Organization
Sales network
Exhibition booth
System and quality
Recipes
Fairs and Events
Awards
News
Egocalo
Mengazzoli TV
Customer Service
Contacts
Where we are
Facebook
Touring Club Acetificio Mengazzoli
Products Classic Collection
Wine vinegar
Single-Wine Vinegar "Vitae"
Flavoured Wine Vinegar
Balsamic vinegar of Modena I.G.P.
Balsamic vinegar of Modena D.O.P.
Apple Vinegar, Amea
Organic Products
Seasonings
Balsamic Vinegar Cream
Cream 120g
Bruno Held 180g
Cream 320g
Divo
Prestige
Salts
perle di balsamico
Products Catalogue GDO
Tradizioni
La Madre dell'Aceto
Single-Wine Vinegar
Balsamic Vinegar Creams
Fine Aroma
Organic Vinegars
CLASSIC COLLECTION
AIR COLLECTION
Recipes
>
Coquilles Saint Jacques with julienne-cut leeks
Coquilles Saint Jacques with julienne-cut leeks
Ingredients for 4 people
:
80 g of butter
12 coquilles
4 leeks
cream
parsley
powder cinnamon
salt
Crema di Balsamico lemon
Preparation of coquilles Saint Jacques with julienne-cut leeks
Clean the leeks, cut julienne and brown with 50 g butter. Add the cream and salt and cook on mild flame for a few minutes. In a different pan, fry the coquilles Saint Jacques with the remaining butter and add cinnamon.
Remove from the flame, cut the coquilles in thin slices and add leeks. Place the mixture on the shell and dress with Crema di Balsamico lemon, decorating with parsley leaves.
Tag:
sweet-and-sour
fresh
sophisticated taste
fish
previous:
Duck with green pepper
next:
Turkey roll with chestnuts
Recipes
Suggested products
Crema di Balsamico® Lemon
Sweet & Sour sauce with Lemon - 320g
Share
Tag directory
Site map
Copyright © 2002-2018 Acetificio Mengazzoli S.n.c.
Via Costituzione n. 41/43 - 46010 Levata di Curtatone (MN) - Italy
Via Manuzio Aldo il Vecchio n. 12 - 41037 Mirandola (Modena) - Italy
P.Iva 01693940205
[Privacy and Cookie Policy]
x
This website uses cookies. Find out more about how this website uses cookies at
this link
. By continuing to use this website, you consent to our use of these cookies.