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The Summit of Mont St-Benoît

Ingredients

  • 4 slices Mont St-Benoît cheese
  • 15 ml (1 tbsp.) flour
  • 5 ml (1 tsp.) lemon zest
  • Salt and freshly ground pepper
  • 1 veal cutlet
  • 30 ml (2 tbsp.) butter
  • 45 ml (3 tbsp.) marinara sauce, home-made
  • 2 prosciutto slices
  • 3 leaves of fresh sage
  • Bread chosen: Ciabatta

Preparation

Preheat oven to 350°F (180°C).
In a bowl, mix the flour, lemon zest, and salt and pepper together. Coat the cutlet. In a frying pan, melt the butter and cook the cutlet. Set aside.
Slice the bread in half. Top one bread half with the cutlet, marinara sauce, prosciutto, sage leaves and cheese. Close the sandwich. Place on a baking sheet and bake until the cheese is melted.

Marinara sauce

Ingredients

  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • 30 ml (2 tbsp.) olive oil
  • 1 can of 796 ml (28 oz) Italian tomatoes
  • Salt and freshly ground pepper

Preparation

In a saucepan, sauté the shallot and garlic in olive oil. Add the tomatoes. Then, add salt and pepper. Simmer over medium heat for about 20 minutes, stirring regularly.
Purée roughly in a blender. Set aside.

Suggestion

The Summit of Mont St-Benoît

Accompaniments

Fruity and medium-bodied SAQ

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.