Escalope ao Molho Madeira com Arroz à Piemontese

Cooking a delicious escalope ao molho madeira with an aromatic arroz à piemontese is a delightful experience. This recipe combines the flavors of traditional Portuguese and Italian cuisine into one satisfying dish.

Ingredients for Escalope ao Molho Madeira:

• Veal cutlets (escalopes)
• Madeira wine
• Butter
• Olive oil
• Fresh parsley
• Salt and pepper to taste
• Garlic, finely chopped

Ingredients for Arroz à Piemontese:

• Risotto rice
• Milk
• Chicken broth or vegetable broth
• Cream
• Butter and olive oil
• Fresh Parmesan cheese
• Saffron for color

To prepare the escalope ao molho madeira, first, coat the veal cutlets with flour. Sauté them in butter and olive oil until golden brown. Deglaze the pan with Madeira wine, adding garlic and parsley for extra flavor.

For the arroz à piemontese, melt some butter and sauté the rice briefly before adding milk, broth, and a touch of cream. Stir occasionally until the rice is tender and creamy. Season with Parmesan cheese and a hint of saffron for that classic Piemonte color.

Combine Both Dishes:

Serve the escalope ao molho madeira over the warm arroz à piemontese. Enjoy this harmonious blend of flavors and textures, perfect for a special meal or family dinner.

Tips & Variations:

1. For extra richness, add more cream to the risotto.
2. To enhance the Madeira flavor, use aged wine in your sauce.
3. Experiment with different types of cheese for the arroz à piemontese.

This dish not only satisfies the senses but also brings together two rich culinary traditions. Perfectly cooked escalope ao molho madeira and creamy arroz à piemontese make this recipe a must-try for any food lover.