This recipe will appeal to those who like exotic sweetish smack in meat dishes.
In Italy, there is liqueur Alchermes of Arabic-Spanish origin used mostly for making various dishes and sweets. The liqueur has rich dark red color.
The liqueur’s taste is specific because it is steeped on spices such as clove, cinnamon, and cardamon. Rosewater and vanilla are also among liqueur ingredients. When this liqueur traveled from Italy to France, it was named the Liqueur of the Medici because it became known in the Age of Catherine de Medici.
Escalope – a dish of thinly sliced meat – acquires a sweetish and aromatic flavor when cooked with this liqueur and nutmeg. Due to the liqueur, the meat becomes reddish in color and very succulent. Pork escalopes perfectly team up with pickled vegetables served as a side dish.
Ingredients for Pork Escalopes with Alchermes Liqueur
- 600 g pork escalopes (4 slices)
- 1/2 nutmeg
- 3 tablespoon liqueur Alchermes
- Flour as much as needed
- Olive oil
- Grate ½ nutmeg finely.
- Season each escalope with salt to taste and sprinkle with grated nutmeg.
- Then roll each slice in flour.
- Heat olive oil in a frying pan over medium heat.
- Put meat slices into the frying pan and fry on each side until crust sets.
- Then reduce the heat to the minimum and pour in liqueur.
- Now fry meat slices on each side for about 3-4 minutes.
- Serve immediately with pickled carrot or other vegetables.