Farfalle with pumpkin, spinach, sausage and Fini Organic Balsamic Vinegar of Modena PGI
Veal escalope with Fini Aged Balsamic Vinegar of Modena PGI and potatoes
4 people
30 minutes
Intermediate difficulty
Ingredients
- 16 veal escalopes
- 12 potatoes
- 20 g white flour
- 30 ml white wine
- parsley
- 40 g butter
- 70 ml Fini Aged Balsamic Vinegar of Modena PGI 4 seals
- salt and pepper
PREPARATION
Peel the potatoes and cook them in boiling water; drain and let cool, cut them into pieces and season with salt, pepper and chopped parsley.
Flour the escalopes and brown them gently in a pan in which you have melted 20 g of butter; then add the white wine and cook.
Togliete la carne e versate nella padella l’Aceto Balsamico di Modena IGP 4 sigilli invecchiato, aggiungetevi il burro rimasto, fate cuocere a fiamma viva sino a ottenere una salsa fluida, quindi filtratela.
Place plenty of Fini Aged Balsamic Vinegar of Modena PGI 4 seals sauce on a serving dish and arrange the escalopes on top. Serve the potatoes in a separate plate.