Loin of veal with dried herbs and turnip greens with wine sauce
Instructions
Brown the meat with butter, Bay leaves and Rosemary.
Bake for a few minutes with salt and pepper.
Deglaze meat sauce with wine and thicken with the flour.
Skip the rapini with garlic.
Cut the meat along the longest side and place it on a plate to form a small pyramid.
Ingredients and dosing for 4 persons
- 500 g of veal loin
- 100 G = = turnip greens
- 1 walnut butter
- 1 clove of garlic
- Laurel
- Rosemary
- Red wine
- Olive oil extra virgin
- Salt
- Pepper
- Flour