“Rosticciata” with veal
Category
Portions
4 servings
Timing
30 minutes
Ingredients
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
Method
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.
Source
Recipe created by Irene Prandi www.stuzzichevole.com, for the 100diquestipiatti initiative of the Mortadella Bologna IGP (PGI) Consortium
