Hot Cold Veal

Preparation:

Preparation: Divide the meat into three parts, chop one part with a knife and season it with oil, lemon juice, salt and pepper; slice a second part into carpaccio and season it with oil, salt and pepper and aromatic herbs. Finally, brown the last piece in a pan and grate it in the oven with a slice of primo sale placed on top. Serve with raw escarole sliced and seasoned with oil, salt and pepper - and with the aubergines cut into cubes and cooked in a pan with oil, salt and pepper.