

- 500 grams of veal shoulder fesone
- 1 onion golden
- 250 g rocket
- 2 tablespoons butter and 2 tablespoons of oil
- 1 glass of wine and 1 cup of balsamic vinegar
- flour and salt
grossly Cut the meat into thin strips (rags) then flour and salt. Sauté onion in oil and butter, and when browned add the rags. Once golden, white wine blend. When the meat is well cooked, add the arugula, and cover until the arugula wilts (about 5 minutes).
Finally, a high flame, add the balsamic vinegar, and salt. If you like, garnish with parmesan cheese.

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