“Rosticciata” with veal

Course

Second Courses

Portions

4 servings

Preparation time

30 minutes

Product used

Mortadella Bologna IGP (PGI)

Recipe

Preparation

With the help of a toothpick, stop a slice of mortadella with a slice of veal.
In a pan, fry chopped onion in 50g of butter.
Cook the veal slices in both sides.
Pour over the red wine.
Season with salt and pepper.
In a separate pan, brown the potato slices in the remaining butter with the rosemary.
Season with salt.
Serve the meat with the potatoes and enjoy your meal.

Credits

Recipe created by Irene Prandi www.stuzzichevole.com, for the 100diquestipiatti initiative of the Mortadella Bologna IGP (PGI) Consortium

4 slices of veal
4 boiled potatoes
4 slices of Mortadella Bologna IGP (PGI)
1 onion
100g butter
Olive oil
Salt
Pepper
Red wine
Rosmary

Felsineo SpA Società Benefit
Felsineo Group Company

Via C. Masetti 8-10, 40069 Zola Predosa (BO) - Italy | Tax Code 00291700375 - VAT Number 00499291201