Savoyard veal meatloaf and Crozet buckwheat pasta recipe
Enjoy the Savoyard veal meatloaf and Crozet buckwheat pasta recipe recipe, based on selected regional products from Sherpa stores!
Ingredients
- 250g Crozet pasta
- 4 slices of bacon
- 250ml cream
- salt, pepper
- nutmeg
- 1 shallot
- 200ml white wine
- 4 very thin veal escalopes
- 4 slices of cured ham
- 4 slices of Beaufort
- 200g breadcrumbs
- 200g grated parmesan
- 4 eggs
- 4 tablespoon of flour
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