Title: Bistecche E Verdure in Carpione [Meat/veg In Vinegar Sauc
Categories: Italian Veal Jam Pickle
Yield: 1 Servings

		Veal
		Eggfruit
		Zucchini
		Vinegar, red wine
		Onions
		Oil, olive
1		Egg
		Breadcrumbs

Ingredients : veal meat, vegetables : eggplant, courgettes, red wine vinegar, onions, olive oil, one full egg, crumbled bread

Have very tiny slices of veal meat. Put the meat slices one by one in to the beaten egg and then into the crumbled bread (the bread must be crumbled very tiny almost powdered); make sure that the bread stick to the meat on both sides and let them into a dish. Cut the vegetables in very tiny slices along their longest side.

Pour few spoons of olive oil in a non-stick pan. When it is hot, then fry the vegetables first. Then fry the meat until it gets a light gold colour.

Make sure there is always a bit of oil in the pan and eventually add it for next fries.

Let all the fried meat slices and vegetables to lie on a flat dish over a drying paper for few minutes.

In the same pan where first vegetables and later meat was fried put the onions, sliced very thinly together with rosemary, sage and bay leaves. Do not let the onions become dark, and pour into the pan half glass of red wine vinegar and half glass of water. Let the mixture to heat but not boiling.

Into a deep large dish you lie the meat slices and vegetables together or separately in another dish and pour over all the sauce you have. It is not necessary that the sauce covers the meat and vegetables.

Let it become cold and put in to the fridge. This dish will preserve the meat and the vegetables for several days. And it is a good start dish for summer meals. Better tasted in "cellar-like temperature" and with a red wine.

As written by CLAUDIO MAGNESI An old family favorite from his mother in Gasino, Italia Placed in MM format by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 16 Mar 98

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