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Skinkeschnitzler provencale

Mains
Cook time: 0 min.
Servings: 2

Ingredients for Skinkeschnitzler provencale

EVS. 1-2 tsp. ground cardamom
Vegetables
Pepper
Salt
½-1Squash
1tbspBalsamic vinegar
1smallOr ½ large Eggplant
1cloveGarlic
1tbspOil
1-2tbspFresh oregano or 1-2 tsp dried
1-2tbspFresh Sage or 1-2 tsp dried
2tbspFresh oregano or 2 teaspoons dried
2Ham schnitzler of the inner thighs, 1 cm thick, à ca. 125 g
200gBread
3Tomatoes

Instructions for Skinkeschnitzler provencale

To prepare the Skinkeschnitzler provencale recipe, please follow these instructions:

Turn on the oven at 180 degrees.

Cut squash, eggplant and tomatoes into ½-1 cm thick slices. Season the slices with salt and pepper and place them in a large refractory dish. Cut garlic into thin slices and put them down between the vegetables in the dish. Dip the balsamic and oil on the vegetables. Sprinkle with chopped sage and oregano. Pour the vegetables in the oven for approx. 1 hour.

Dip the hamburgers dry with kitchen roll. Turn them into finely chopped oregano, squeezed garlic, pepper and possibly. Bumped cardamom. Heat the oil on a pan with good heat. Immediately brown the meat on both sides. Turn to medium heat and step 1½ to 2 minutes on each side. Season with salt.