Balsamic uccelletti

In: Second Courses On:


  • 4 pork escalopes
  • 1 red onion
  • Salt
  • Pepper
  • Balsamic Condiment


Cut the onion into thin strips and cook it on a griddle to lightly fry it. Add salt, pepper and a touch of balsamic vinegar.

On the same griddle heat the escalopes. About halfway through cooking put the onion on the escalopes and roll them.

Continue to heat them until they are completely cooked.

Serve adding a touch of Balsamic Condiment.


For this dish we suggest using our Balsamic Vinegar Modena I.G.P Gold, with a fruity taste.

Out of stock
12,50 € [50,00 €/Liter]
Out of stock