Head and veal bacon salad
Instructions
A00007 head and VEAL CHEEK BORLOTTI SALAD INGREDIENTS 4 PEOPLE 500 g head and cheek of veal, 250 g of shelled Pinto, 1 tablespoon chopped onion, 1 tablespoon of Basil and parsley, 100 g of carrots and Zucchini cut into julienne, 4 tablespoons of extra virgin olive oil, 1 clove of garlic, 1 sprig of Sage.
For the broth: 1 onion, celery, 1 carrot, 1 1 sprig garnish, salt and pepper.
PROCEEDING In a pot with salted water put all spices to the soup.
Bring it to a boil, and then, after five minutes, add the head and cheek, making it all simmer for about an hour and a half.
Apart from Cook in salted water with garlic and Sage, beans.
When both firings will be ultimate, cut his cheek and the head into small pieces, put them in a Bowl by joining well drained beans, onions, carrots and courgettes, basil, parsley, salt, pepper and oil.
Mix well.
Serve in warm dishes.
