Veal émincé with peppers and oats
Recipe from “A week in the Zone”, by Barry Sears, Sperling & Kupfer Editori
|Veal fillet cut into strips
|Extra virgin olive oil
- Put a little oil in a frying pan and sauté the onion and veal for a couple of minutes.
- Add the peppers, season with salt and pepper, dust with flour and wait a few minutes before adding the white wine.
- Cut the chilli peppers and add them to the mixture. Boil the oats and make a fountain on a flat plate, pour the mixture into the middle.
- Finely chop parsley and garlic and sprinkle them over the dish.