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Filetti di faraona con le ciliegie

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Filetti di faraona con le ciliegie
porzioni: 
dosi per 4
tempo di preparazione: 
30
stagione: 
primavera
stagione: 
estate
difficoltà: 
facile

Archivio per portata: Secondi Piatti

Archivio per ingrediente: carni da cortile, ciliege, faraona

ingredienti: 

 

  • 24 ciliegie asprigne denocciolate
  • 20 gr di burro
  • 1 cucchiaio di zucchero
  • acqua q.b.
  • 2 cucchiai di aceto
  • 400 gr di petto di faraona
  • farina q.b.
  • olio extra vergine d’oliva q.b.
  • 4 cucchiai di marsala secco
  • sale e pepe
  • poco brodo se occorre

Selezioni speciali: Ricette della prova del cuoco

 

Cuocere le ciliegie in padella con il burro, lo zucchero e poca acqua per 5’. Togliere le ciliegie e tenerle da parte. Unire l’aceto al fondo di cottura, far restringere, rimettere le ciliegie in padella e farle caramellare leggermente.
Infarinare i peti di faraona e sigillarli in un’altra padella con olio caldo, sfumarli con il marsala, salare, pepare. Portare a cottura unendo un po’ di brodo se occorre. Unire le ciliegie e far insaporire qualche minuto a fuoco bassissimo. Scaloppare i petti di faraona e servirli con le ciliegie.