The Summit of Mont St-Benoît
Ingredients
- 4 slices Mont St-Benoît cheese
- 15 ml (1 tbsp.) flour
- 5 ml (1 tsp.) lemon zest
- Salt and freshly ground pepper
- 1 veal cutlet
- 30 ml (2 tbsp.) butter
- 45 ml (3 tbsp.) marinara sauce, home-made
- 2 prosciutto slices
- 3 leaves of fresh sage
- Bread chosen: Ciabatta
Preparation
Preheat oven to 180°C (350°F).
In a bowl, mix the flour, lemon zest, and salt and pepper together. Coat the cutlet. In a frying pan, melt the butter and cook the cutlet. Set aside.
Slice the bread in half. Top one bread half with the cutlet, marinara sauce, prosciutto, sage leaves and cheese. Close the sandwich. Place on a baking sheet and bake until the cheese is melted.
Marinara sauce
Ingredients
- 1 shallot, chopped
- 1 garlic clove, chopped
- 30 ml (2 tbsp.) olive oil
- 1 can of 796 ml (28 oz) Italian tomatoes
- Salt and freshly ground pepper
Preparation
In a saucepan, sauté the shallot and garlic in olive oil. Add the tomatoes. Then, add salt and pepper. Simmer over medium heat for about 20 minutes, stirring regularly.
Purée roughly in a blender. Set aside.
Suggestion
Try this recipe with: Fontina Prestigio or Le Sieur Corbeau des Laurentides.
Rating
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