John Myers
Vitello Alla Crema Di Balsamic Vinegar
The perfect vitello alla crema di balsamic vinegar recipe with a picture and simple step-by-step instructions.
- 10 Pc. Veal medallions
- 4 Pc. Mini zucchini
- 1 kg Potatoes triplets
- 1 Pc. Vegetable onion
- 1 Pc. Clove of garlic
- Parmesan
- 100 ml Balsamic vinegar
- Rosemary
- Basil
- Garlic
- 6 tbsp Sugar
- Salt
- Cinnamon
- Olive oil
- Wash the potatoes and place on a baking sheet lined with baking paper. Pour some olive oil and salt over it. Finally, spread the rosemary on top. Now put in the oven at 200 degrees for about 20 minutes. Cut the onion into rings approx. 0.5 cm thick. Roll them in flour and then fry them. Then put aside on kitchen paper and season with salt. Cut the zucchini into slices and fry in olive oil. Only add a little salt at the end and add a pinch of cinnamon.
- Roll the fillet in a little flour and then fry it on both sides in hot clarified butter and olive oil for about 3 minutes. Shortly before the end of the roast, fry the sliced garlic and a few leaves of basil. Now deglaze the whole thing with balsamic vinegar and immediately add the sugar and a little salt. Simmer briefly on medium heat and turn the meat once. After turning the meat, wrap it in aluminum foil and let it cook a little longer. When the sauce is thick it is served. Finally, add a little salt to the meat and, if necessary, pepper, and decorate with fried onions and the Parmesan.
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