Taken lombatine to the rosso di gattinara
Instructions
Saute with butter the cubes of carrot, onion and ham, pour the wine and add the pinch of thyme and Bay leaves.
then reduce heat by half, add the meat sauce and continue cooking for 1/4 moderatissimo by now; passed to pass order.
Flatten lightly taken lombatine, fry the butter in a pan and line the taken lombatine, brown them on both sides live heat, lower the heat and continue cooking for a few minutes until the meat is cooked to the desired location.
Place your lightly seasoned with taken lombatine, salt and pepper in a dish of warm service and cover with the sauce to Gattinara.
Served with spinach puree surrounded by Golden in butter croutons.
Ingredients and dosing for 4 persons
- 6 taken lombatine 200 g calf each
- 50 g of butter
- For the sauce:
- 50 g of carrots
- 20 g of onion
- 50 g of diced ham
- 25 g of butter
- 1 pinch of thyme and bay leaves powder
- 20 cl of gravy
- 1 glass of red wine ghemme