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A fantastic stew filled with freshness
Cut the meat into portions.
Cut salads, onions and spices.
Grind and sauté the meat. Take out the sauteed ones and place them in a pot.
Place the pot on the stove, deglaze with the wine and simmer covered for 1 hour.
Add salt, pepper and chili flakes.
Add the onions and the endives, cover and cook for 10 minutes.
Add the remaining greens and stir. Boil for 5 minutes.
Juice the lemons and beat them with the eggs.
In a jug, take enough broth from the pot and add it gradually whilst stirring in the egg and lemon. Then add it all to the pot.
1.5 kg of veal
2 bunches of spring onions
1 bunch of rocket
1 bunch of parsley
1 bunch of dill
200 ml dry white wine
juice of 2-3 lemons
oil for frying
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