Umbrian Style Veal Steak

This recipe for a classic Italian meat course is enriched by a special combination of spices that gives it a unique and intense aroma.

  • Time

    40 minutes

  • Difficulty

    Medium

  • Course

    Second Courses

  • Italian Region

    Umbria

Ingredients

Servings 4

For dressing

  • 1 small bunch basil
  • 1 tablespoon marjoram
  • 5 cloves of garlic
  • ½ onion, small
  • 4 leaves of mint
  • 1 sprig rosemary
  • 1 pinch mustard , in powder
  • 2 anchovies
  • 5 lemons
  • 5 tablespoons white wine vinegar
  • ½ cup extra virgin olive oil

Preparation

25 minutes preparation + 15 minutes cooking

Wash and clean the herbs, by removing the leaves. Tear them into pieces. Wash, clean, bone and chop the anchovies.  Grind the herbs and anchovies together using a mortar and pestle, or mince using a knife. In a bowl, mix together the oil, vinegar and lemon juice. Add the herbs and let marinate. 

Meanwhile, heat a pan with 1 tbsp oil. As soon as it is hot, season the veal with salt and pepper and then add to the pan. Brown on both sides by flipping once. When the meat is done cooking, cover it with the previously prepared sauce and serve immediately.

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