Aromatic roast
Instructions
Brown the meat in oil and butter.
Combine the onion is dry, moisten with the wine and let evaporate.
Cook slowly, adding a little at a time some hot broth.
Cut Zucchini into sticks, brown them in oil and butter together to the half-cooked meat.
Join the aromas and finish cooking.
Ingredients and dosing for 4 persons
- 800 g of veal
- 600 g of zucchini
- 1 onion
- 1 glass of white wine broth
- 1 sprig of parsley
- 1 sprig of basil
- Olive oil
- Butter
- 1 teaspoon of fennel seeds