Rolls on a tartlet of asparagine
Instructions
Cut the veal into thin slices, stracciarle with hands and marinate the meat infusion in oil flavored with bay leaf, Sage, basil, garlic and Rosemary dress.
Drain and cook in a hot wok for several seconds.
Boil the asparagus and blend the mixture with the ricotta, garlic, oil, salt and Parmesan; serve the mixture thus obtained a baked cake and gratinarlo for 2 minutes.
Serve with meat all'uccelletto.
Ingredients and dosing for 4 persons
- 250 g of veal sirloin
- 1 leaf of laurel
- 2 leaves sage
- Basil
- 1 sprig of rosemary
- 2 cloves of garlic
- 1 bunch of asparagus
- 50 g of ricotta
- 50 g of parmigiano
- Olive oil
- Salt