Loins with red wine from Gattinara
Recipe second for 4 people based on Veal - cooking method fried.
Preparation:
Preparation: Brown the diced carrot, onion and ham in the butter, pour in the wine and add a pinch of thyme and bay leaf. reduce by half over high heat, add the meat sauce and continue cooking over very moderate heat for 1/4 of an hour; go to the fine step. Slightly flatten the loins, fry the butter in a pan and line up the loins, brown them on both sides over high heat, lower the heat and continue cooking for a few minutes until the meat is cooked to the desired point. Put the loins, lightly seasoned with salt and pepper, on a hot serving plate and cover them with the Gattinara sauce. Serve together with spinach puree surrounded by croutons browned in butter.
Ingredients:
Ingredients: 6 Veal Loins Of 200 G Each - 50 G Butter - For The Sauce: - 50 G Carrots - 20 G Onion - 50 G Diced Ham - 25 G Butter - 1 Pinch Powdered Thyme And Bay Leaf - 20 Cl Gravy Of Meat - 1 Glass Ghemme Red Wine
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