In Uruguay, this meal is served virtually universally in restaurants and is frequently eaten at home. And because a sizable Italian community resided in these regions throughout the colonial era, their influence on the cuisine of this nation is particularly strong. The Neapolitan sauce, which is distinctive of Italy, is used in this recipe as an illustration. It is cooked with an egg, breadcrumbs, and oil, much like a typical Milanese, and then the Neapolitan sauce is added.
Ingredients
- A large steak per person ground bread
- 1 large egg
- 3 slices of turkey ham
- 4 slices of mozzarella cheese
- 12 to mate
- 1 onion
- 1 bell pepper
- 1 can of tomato puree
Preparation
- Take the meat, season it with salt to taste, then dredge it in breadcrumbs and press it as if to form a Milanese. I then run it through the egg once more before frying it.
- When the Milanese is cooked, I top it with mozzarella cheese, ham, and medium-thin tomato slices.
- Prepare the topping sauce while melting the cheese in the oven or microwave.
- One onion, one fried bell pepper, tomato puree, garlic, and a dash of salt are used to prepare the sauce. 1 tablespoon of sugar, oregano, and Knorr broth were added to balance the tomato's acidity.
- For ten minutes or so, let it boil. It is recommended to serve it with a variety of side dishes, including Russian salad, carrots, boiling peas, French fries, lettuce salad, tomatoes, onion, picles, and hearts of palm.
As always, I hope this post has been helpful and you have increased your cooking knowledge. If you are interested in learning more about the subject, I invite you to see the other posts we have on the subject, surely you will find one that interests you. and let me know which recipe you would like to know.
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