Bagna With Veal, Sage, Buffalo Mozzerella, Rocket & Home Made Red Pesto

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Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

inch Pine nuts, 3 tablespoons, dry roasted a pan for about 3 to 5 minutes, from time to time shake the pan so that the pine nuts are evenly browned, then a bit cooled off

4 large sage leaves

2 bagnas, horizontally cut into 2 ( or 2 little ciabatta rolls )

2 fat cloves of garlic, peeled & cut up into pieces

Fresh cleaned basil, 10 gr

2 veal cuts, thinly sliced, about 125 gr for 2 persons

tablespoon balsamic vinegar, 1.5

Parmesan cheese, 40 gr, grated

tablespoon the fruity olive oil: 2 extra

tablespoon oil from the sundried tomatoes, 2

tablespoon a fruity olive oil, 1

inch sundried tomatoes oil, 135 gr, well drained, the oil saved

For the red pesto: ( you will get about 250 gr pesto, this is 1.5 little 170 ml jam pots )

1 handfull of rocket leaves

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