Milk chocolate with roasted vegetable herb caponatina

3_06047 MILK CHOCOLATE ROAST with HERBED VEGETABLE CAPONATINA INGREDIENTS for 4 PEOPLE A roast of veal fillet of approximately 800 g, 50 cl milk, an onion, a tomato garnish, a amzzetto, a Zucchini, parsley, chives, chervil, one shallot, lemon, olive oil, salt and pepper.

Pour a few tablespoons of oil in a pan to high and let the edges Brown the sliced onion.

Then sprinkle the roast and let it Brown in all its parts.

Add the bouquet garni, milk and simmer 40 minutes to fire.

When cooked, remove from heat, remove the roast from the oven and let cool.

Wash the tomato, cut into cubes, removing the seeds and vegetation.

Wash the zucchini, confirm with the ends and cut into cubes.

Dip the zucchini cubes and tomato cubes in boiling salted water for a few seconds; drain them and decorate with lemon juice and a drizzle of olive oil.

Add salt and pepper.

Wash the herbs and dry them, tamponandole with kitchen paper.

Sforbiciate chives and remove the leaves from the sprigs of parsley and Chervil.

Finely chop the shallot.

Add all the vegetables and stir well.

Cut the roast into slices about 3 mm thick.

For each individual plate formed a??, alternating slices of meat with vegetables: herbs must be 3 slices of meat for each dish.

Garnish with thin slices of cucumber and fresh parsley.

Serve.