"Rosticciata" with veal - Felsineo

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“Rosticciata” with veal


Category

Product used

Amabile

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