Escalop de curcan cu ananas [Turkey escallop and pineapple]

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INGREDIENTE:
1 cutie ananas felii, in sirop
4 felii sunca de Praga
8 escalop de curcan de circa 80g
Sare si piper negru proaspat macinat
1 lingura salvie tocata
1-2 linguri unt topit
150 g cascaval ras
6-8 frunze de salvie

Intr-un bol, asaza strecuratoarea si scurge conserva de lichid. Pastreaza deoparte siropul. Taie feliile de ananas si de sunca in doua. Presara carnea cu sare, piper si curry. Intr-un vas neaderent de teflon, incinge bine untul si rumeneste escalopul timp de doua minute, pe fiecare parte.

Asaza escalopul intr-o forma unsa cu unt. Rumeneste feliile de ananas in acelasi vas in care ai rumenit carnea si presara-le cu curry. Stinge cu lichidul pastrat deoparte, adauga frunzele de salvie si lasa sa dea in cateva clocote. Asaza deasupra escalopurilor o felie de sunca, una de ananas (pana se termina).

Stropeste cu lichidul, presara cascavalul si da la cuptorul preincalzit la 200C, timp de 10 minute, pana cand cascavalul se rumeneste.

Pofta buna!

ENGLISH

INGREDIENTS:
1 can sliced pineapple in juice
4 slices Prague ham
8 pieces turkey escallops, 80 grams each
salt and fresh ground pepper
1 tablespoon of chopped sage
1-2 tablespoons melted butter
150 grams grated cheese
6-8 leaves of sage

Strain the pineapple. Keep aside the juice. Cut the pineapple and the ham slices in halves. Dress the turkey with salt, pepper and curry. In a Teflon pan heat the butter and toast the turkey for two minutes, on each side.

Place the escallop in a buttered pan. Toast the pineapple in the same pan you toasted the meat and dress it with curry. Put it out with the juice kept aside, add the sage leaves and let it boil for a little while. Place on top of the escallops one slice of ham, one of pineapple, one slice of ham, one of pineapple, until over.

Sprinkle the juice and the grated cheese and bake in the oven preheated at 200C for 10 minutes, until the cheese turns brown.

Enjoy!

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