Ingredients
- 600 g veal ribs
- 200 g fresh white cheese
- celery
- carrot
- garlic
- shallot
- rosemary
- sage
- a lemon
- red pepper flake, raw
- olive oil
- dry white wine
- salt
- pepper
To prepare the veal roast in a sauce pan brown the magatello in a pressure cooker with 2 tablespoons of oil. Wet it with half a glass of wine, add salt, add the chopped carrot and celery, half a shallot and 2 cloves of garlic. Add salt and pepper, close the pan and cook for 20 minutes from when it is under pressure. Chop a bunch of rosemary and sage leaves with a piece of lemon zest in the mixer. Join the cheese and the cooking juices of the meat. Serve the cold roast, cut into thin slices, sauces with the prepared and with strips of raw pepper.
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