“Rosticciata” with veal
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
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.