Main Course (meat) – Acetaia di Giorgio
Semi Cooked Filet Salad with Traditional Balsamic Vinegar & Fresh Greens - A delicious main course using Modena's D.O.P. balsamic vinegar, perfect for 6 people.
Ingredients
- -- 800 g best end of veal sliced
- -- 100 g butter
- -- 60 g Modenese cured ham julienned
- -- 25 g chopped parsley
- -- 1 tablespoon Modena’s Traditional Balsamic Vinegar
- flour, salt, pepper as needed
- -- 800 lamb-pieces shoulder-neck and breast
- -- 200 gr. butter
- -- 6 potatoes
- -- 2 carrots
- -- 1 chopped parsley
- -- salt pepper as needed
- -- Aceto Balsamico Tradizionale di Modena D.O.P.
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