Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 400 g | Veal slices |
| 2 | clove of garlic |
| q.b. | cups extra virgin olive oil |
| q.b. | black pepper |
| 400 g | Tomato Passata Sterilgarda |
| q.b. | oregano |
| q.b. | fine salt |
| q.b. | basil |
| q.b. | water |
Preparation
- Take a pan and heat the extra virgin olive oil, then add the two garlic cloves and crush them with a fork.
- Pour in the Sterilgarda Tomato Puree and add a little water.
- Cook for 15 minutes over low heat and add the oregano, salt and pepper, removing the garlic.
- Meanwhile, take the veal slices and place them between two sheets of baking paper, pounding them lightly to give them a uniform thickness.
- Place the veal slices in the sauce and cook them for two minutes on each side.
- Garnish with basil
- Serve
Prepare the meat broth. Remove the excess fat from the beef tenderloin, then wrap it tightly in plastic wrap. Let it rest in the refrigerator for 30 minutes. ...
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