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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.

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