Ingredients

• 150 g of veal pulp
• 40 g white celery
• 2 teaspoons of extra virgin olive oil
• a teaspoon of balsamic vinegar
• basil
• parsley
• chives
• tarragon
• salt
• pepper

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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