Topside and aubergine salad
Instructions
Breadcrumb the meat into thin slices; put in a pot of water, brandy, Laurel, Juniper and the spinach and boil for 30 minutes, filter, and cook the meat for 5 minutes.
Cut eggplants into slices and brown them.
Compose salad by alternating meat and eggplant cheese shavings, garnish with spinach sprouts and almonds.
Ingredients and dosing for 4 persons
- 200 g of topside veal
- 1 eggplant
- 50 g of scamorza cheese
- 100 g of spinach
- 1 dram of brandy
- Laurel
- Juniper berries
- Almonds
- Olive oil extra virgin