Tender fillet of veal with vegetables and De Nigris Balsamic Vinegar of Modena IGP "Gold Eagle" De Nigris

Level

Time

20'

Ingredients

FOR VEAL
14 oz veal fillet,
0,35 oz rosemary,
10 gr sage,
0,17 laurel,
salt and pepper to taste,
Aceto Balsamico di Modena IGP De Nigris Aquila Oro,
q.b. extra virgin olive oil to taste.

FOR CAPONATA
1,7 ozr eggplant,
1,7 oz zucchini,
1,7 oz carrots,
1,7 oz green asparagus,
1 oz tomatoes cilegino,
q.b. olio extra vergine d’oliva,
salt and pepper to taste,
basil to taste,
0,35 oz fresh oregano

Preparation

Clean and peel the vegetables, cut into cubes and toss quickly in a pan with a little oil separately.
Once cooked mix all the vegetables together, add the tomatoes cut into quarters, basil and oregano, chopped salt and pepper.
Sear the medallions of fillet in the pan with the ingredients listed above to obtain the medallions browned.
Accompany the veal medallions with caponata vegetables and herbs florets.

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