Veal Fillet In Conza

Preparation:

Preparation: Cut the fillet by hand trying to obtain very thin slices. Put a layer of meat in a bowl and cover it with rosemary needles, whole sage leaves and chopped basil, thinly sliced onion rings and strips of lemon peel. Season with oil, lemon juice, salt and pepper. Alternate layers of meat and vegetables until used up. Finish with the vegetables, drizzle with a drizzle of oil, cover the container with transparent film, place in the refrigerator on the middle shelf. Only serve the fillet the next day. Accompanying wines: for this cold dish, prefer white wines: Alto Adige Pinot Bianco DOC, Where the Dreams Have No End (Where dreams never end) VdT Del Friuli, Carmen VdT Di Toscana.