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A fantastic stew filled with freshness


  1. Cut the meat into portions.

  2. Cut salads, onions and spices.

  3. Grind and sauté the meat. Take out the sauteed ones and place them in a pot.

  4. Place the pot on the stove, deglaze with the wine and simmer covered for 1 hour.

  5. Add salt, pepper and chili flakes.

  6. Add the onions and the endives, cover and cook for 10 minutes.

  7. Add the remaining greens and stir. Boil for 5 minutes.

  8. Juice the lemons and beat them with the eggs.

  9. 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

1-2 endives

2 bunches of spring onions 

1 lettuce

1 bunch of rocket

1 bunch of parsley

1 bunch of dill

200 ml dry white wine

2 eggs

juice of 2-3 lemons




oil for frying

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