Difficulty
Easy
Very thin slices of veal to be rolled up
garlic
parsley
onion
cherry tomatoes
celery
pumpkin
aromatic herbs (oregano, rosemary, sage, thyme)
capers
a pepper layer
half a teaspoon of Organic Vegetalbrodo by @bauer_trentino
extra virgin olive oil
ground pepper granules
boiled field cicorielle.
By Anna Gentile
Prepare the ‘brasciolette’ by placing a small piece of garlic and parsley in the middle of each slice of meat.
Add salt and pepper and roll up, fixing the edges with two toothpicks.
Cut all the vegetables into cubes and pour them with all the aromatic herbs into a pan with extra virgin olive oil already in it.
Place the meat on this fragrant base, distribute the Vegetalbrodo.
Add half a glass of water. Cover and cook over medium heat for about an hour without ever lifting the lid.
Meanwhile, sauté the boiled chich in a pan, with extra virgin olive oil and a clove of garlic.
Cut the spelt bread into slices and first place the sautéed chich and then the brasciolette cut into slices. Decorate with stewed pieces of pumpkin.
