Veal with diced eggplant
The veal is very tender and digestible. Even if the color of its meat is paler than the other beef, the iron content and high biological value protein is entirely consistent with that of the latter. Eggplants that accompany the dish are digestible and easily absorbed. In addition, help determine a good sense of satiety without affecting particularly on the contribution of calories
Ingredients for 1 person:
130 grams of veal, 2 tablespoons of extra virgin olive oil, salt, 1 eggplant, half a red pepper, parsley, 1 clove of garlic
130 grams of veal, 2 tablespoons of extra virgin olive oil, salt, 1 eggplant, half a red pepper, parsley, 1 clove of garlic
preparation:
First, marinate the meat for at least an hour on a plate with a little olive oil, black pepper and rosemary.
Meanwhile, prepare the diced eggplant in this way: Wash eggplant, remove the stem and reduce it into pieces. Place it in a pan and let simmer, along with the diced bell pepper, a teaspoon of olive oil and a clove of garlic, which will eliminate at the end of cooking. Season with salt just before removing from fire.
Cook the meat on a hot plate 3-4 minutes per side. Just cooked, cut into small pieces and mix it with vegetables. Garnish with parsley and enjoy plenty of hot.
* This recipe is part of the diet published in No. 3 (March 2011) of piùSanipiùBelli Magazine. The doses are referred to a person. If you want to make the dish for 4 people used 4 slices of veal, 2 eggplant 2 red bell peppers and other ingredients to taste
First, marinate the meat for at least an hour on a plate with a little olive oil, black pepper and rosemary.
Meanwhile, prepare the diced eggplant in this way: Wash eggplant, remove the stem and reduce it into pieces. Place it in a pan and let simmer, along with the diced bell pepper, a teaspoon of olive oil and a clove of garlic, which will eliminate at the end of cooking. Season with salt just before removing from fire.
Cook the meat on a hot plate 3-4 minutes per side. Just cooked, cut into small pieces and mix it with vegetables. Garnish with parsley and enjoy plenty of hot.
* This recipe is part of the diet published in No. 3 (March 2011) of piùSanipiùBelli Magazine. The doses are referred to a person. If you want to make the dish for 4 people used 4 slices of veal, 2 eggplant 2 red bell peppers and other ingredients to taste
0 comments:
Post a Comment