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Recipes 40-30-30
Veal émincé with peppers and oats

Recipe from “A week in the Zone”, by Barry Sears, Sperling & Kupfer Editori

foto ricette 2
  • foto ricette 2
Veal fillet cut into strips 90 g 120 g
Peppers 40 g 60 g
Onions 30 g 40 g
Oats 50 g 70 g
Chilli peppers 2 2
White wine ¼ glass ½ glass
White flour ½ tsp ½ tsp
Vegetable stock 2 glass 2 glass
Extra virgin olive oil 1/2 tbsp 1 tbsp


  • 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.