Veal breast mayonnaise
Instructions
Ask the butcher to prepare your chest so you can scroll.
Cook opened from both sides in a pan with a knob of butter and salt.
Let it cool down.
Mix six tablespoons of mayonnaise with finely chopped cucumbers and olives cut into four.
Spalmatela on meat, roll it up and wrap it in aluminum foil.
Keep in refrigerator 3 hours.
Withdrawn, cut the roll into slices, serve.
Accompanying wines: Roero Arneis DOC, Orvieto classic DOC, Cilento DOC White.
Ingredients and dosing for 4 persons
- 500 g of veal breast
- 6 tablespoons of mayonnaise
- 3 pickles
- 10 pitted black olives
- 1 walnut butter
- Salt