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Veal in italian
4 servings
Cut the tomatoes crosswise, scald with boiling water, pour cold water, peel off the skin, cut the flesh. Peel and finely chop the carrots and celery. Peel and dice the onions. Wash, dry, salt, pepper and fry meat slices in butter. Add onions, rosemary and vegetables, fry, pour white wine, and simmer under the lid for about an hour. At the end of the extinguishing, salt and pepper. Finely chop the parsley greens, and the peeled garlic. Finely chop the anchovy fillet. Stir the parsley, garlic, anchovy and grated lemon zest.
Cut the tomatoes crosswise, scald with boiling water, pour cold water, peel off the skin, cut the flesh. Peel and finely chop the carrots and celery. Peel and dice the onions. Wash, dry, salt, pepper and fry meat slices in butter. Add onions, rosemary and vegetables, fry, pour white wine, and simmer under the lid for about an hour. At the end of the extinguishing, salt and pepper. Finely chop the parsley greens, and the peeled garlic. Finely chop the anchovy fillet. Stir the parsley, garlic, anchovy and grated lemon zest.
tomatoes - 4 pcs., carrots - 2 pcs., celery stalk - 4 pcs., onions - 1 pc., veal (ham) 1 kg, salt to taste, ground black pepper to taste, butter - 60 g, rosemary - 1 teaspoon, white wine - 250 ml, parsley greens - 0.5 bunch, garlic - 1 wedge, anchovy fillet - 1 pc., lemon zest - 1 teaspoon
