- 150 g of veal pulp
- 40 g white celery
- 2 teaspoons of extra virgin olive oil
- a teaspoon of balsamic vinegar
To prepare the veal roast with herbs, add the roast veal and brown it in a teaspoon of previously heated oil with a pinch of salt. Cook on a high heat for 15 minutes, turning the meat often. In the meantime, chop all the herbs, mix them with a teaspoon of oil, one of balsamic vinegar, add salt and pepper, then dilute everything with a little water. Thinly slice the roast and serve with the sauce and the chopped celery. This dish can be served hot or cold.
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