 VEAL WITH TWO SIDES |
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To make the Spinach & Vinegar Side |
4 tbsp (60 ml) extra virgin olive oil
2 cloves, garlic, crushed
2 large bunches of spinach, washed (or you can use frozen)
salt and pepper to season
vinegar, a splash |
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To make the Carrots & Vinegar Side: |
6 large carrots, whole
4 tbsp (60 ml) extra virgin olive oil
salt and pepper
2 garlic cloves, quartered
a bunch of fresh flat leaf parsley, roughly chopped
4 tbsp (60 ml) vinegar, or a splash |
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To make the Veal with Vinegar: |
4 tbsp (60 ml) extra virgin olive oil
2 garlic cloves, crushed
2 lb (1 kg) veal, thinly sliced
salt and black pepper
4 tbsp (60 ml) vinegar |
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To start your Spinach & Vinegar Side: |
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Heat up extra virgin olive oil in a saucepan and saute the garlic. |
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Add the spinach and cook until the spinach wilts. |
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Add salt, pepper and vinegar and let rest for 30 minutes before serving. |
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Yield: 4 servings |
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To start your Carrots & Vinegar Side: |
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Cook the carrots in a pot of boiling salted water until fork tender. Let cool.
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Cut the carrots into thin slices and add to a mixing bowl. |
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Add olive oil, salt, pepper, garlic, parsley and vinegar. |
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Mix well and let rest for 30 minutes before serving. |
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Yield: 4 servings |
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To start your Veal w/ Vinegar: |
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In a saucepan heat up olive oil. |
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Add garlic and cook until golden brown and add veal. |
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Lightly cook the meat on each side and add salt, pepper and vinegar. |
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Remove while slightly raw. Serve immediately. |
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Yield: 4 servings |
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