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Pan-Fried Mamirolle and Tropical Fruit

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portions

0:10

Preparation

0:16

COOKING

0:26

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

4

green onion or chives leaves

1/4 cup
(60 mL)
extra virgin olive oil

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ORIGIN 846 OLIVE OIL

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846 ml SELECTED VARIETIES

1

plantain, sliced

1

ripe mango diced

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RED MANGOES

3 for $5.00

PRODUCT OF BRAZIL

1

papaya, diced

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VANILLA PERSIMMONS CASE

$5.99 ea.

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LARGE POMEGRANATES

2 for $4.00

PRODUCT OF U.S.A

1 tsp.
(5 mL)
chopped fresh tarragon

4

cardamom seeds

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CLUB HOUSE SPICES

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CLUB HOUSE SPICES

$8.49 ea.

selected sizes selected varieties

Juice of 1/2 pink grapefruit

2

Mamirolle cheeses cut in 4 lengthways

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450 g

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230 g

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SAN DANIELE PROSCIUTTO, MASTRO HAM, GENOA SALAMI, CAMPESINO SALAMI OR GHIDETTI PROVOLONE CHEESE

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125 - 250 g, SELECTED VARIETIES

1/2 cup
(125 mL)
flour

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Imprimer ma sélection

Preparation

Heat a little oil in a large skillet.

Add green onion leaves and cook on low heat for 10 minutes.

Turn heat up to medium-high and add sliced plantain. Brown 1 minute per side.

Add mango, papaya, tarragon and cardamom. Cook 1 minute.

Add grapefruit juice and cook 1 minute. Transfer to a dish and reserve.

In the same skillet, heat remaining oil.

Dredge Mamirolle slices in flour and cook on medium-high heat 1 minute per side.

Add reserved fruit.

Source : Chef José Trottier

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.