Veal fillet in conza
Instructions
Cut the thread at hand trying to get very thin slices.
In a bowl, put a layer of meat and cover with Rosemary, Sage leaves whole and chopped basil, onion, thin rings and strips of lemon peel.
Seasoned with olive oil, lemon juice, salt and pepper.
Alternate layers of meat and vegetables until exhaustion.
Finish with the vegetables, sprinkled with a little olive oil, cover the bowl with plastic wrap, refrigerate in the Middle shelf.
Serve the only thread the next day.
Accompanying wines: for this cold dish you prefer white wines: Alto Adige Pinot Bianco DOC, Where the Dreams Have No End (where dreams never end), Carmen VdT VdT of Tuscany.
Ingredients and dosing for 6 persons
- 500 g of raw veal fillet
- Basil
- Rosemary
- Sage
- 2 lemons
- 1 onion
- Lemon zest
- Olive oil
- Salt
- Pepper