Veal Fettuccine

Preparation:

Preparation: Cut the meat into strips. In a saucepan put three tablespoons of oil, the chopped aromatic herbs, the meat, salt and pepper. Brown over low heat, basting occasionally with a little hot water. Boil the onions in salted water, drain them, add them to the meat, bring to the boil, often sprinkling them with Marsala wine. Before turning off, stir the sauce with a knob of butter. Accompanying wines: Botticino DOC, Aprilia Merlot DOC, Don Pietro Rosso VdT Di Sicilia.