Veal Filet Pizzaïola with Sautéed Italian Vegetables
Portions:
25Preparation Time:
Cooking Time:
Ingredients
- 4,2 kg of veal filet, sliced
- 1,5 L of tomato sauce
- 75 g of garlic, chopped
- 35 g of fresh oregano, chopped
- 250 ml of extra virgin olive oil
- 220 ml of dry white wine
- 10 g of hot pepper flakes
- 1,8 kg of Arctic Gardens Italian Mix , blanched
- To taste: salt
Preparation
- In a braising pan, brown veal slices in olive oil over high heat.
- Add chopped garlic, hot pepper flakes and oregano and brown.
- Deglaze with white wine until reduced by half.
- Add tomato sauce and season.
- Add blanched Italian vegetable mix.
- Simmer for 2 minutes and serve.
