fillet glazed with balsamic salad with delicious risotto with grappa
Melt the butter in a pan and cook for a few moments the thread, previously dusted with flour on both sides, then season with salt and pepper.
Pour a cup of balsamic vinegar, let it evaporate, taking care not to overcook the meat.
Serve warm with sauce cooking, garnishing the dish with balsamic vinegar of Modena Glaze (available in supermarkets in the department vinegar).
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