Hot Beef Cold (Caldo Freddo di Vitellone)
Instructions
Divide the meat into three parts, chopping the knife and dress with oil, lemon juice, salt and pepper; slicing a carpaccio a second part and dress with oil, salt and pepper and herbs.
Finally Brown the last piece in a pan and baked gratinarlo with a slice of first postavi salt over.
Serve with raw sliced Escarole and dressed with oil, salt and pepper and with the Eggplant cut into cubes and cooked in a pan with oil, salt and pepper.
Ingredients and dosing for 4 persons
- 300 g of vitellone
- 1 lemon
- 100 g of first cheese sale
- 100 g of escarole salad
- 200 g of eggplant
- 1 clove of garlic
- Olive oil
- Salt
- Pepper