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Title: Veal in Barolo and Grapes
400 g. veal fillet
Extra virgin olive oil
1 cup Barolo or any full-bodied red wine
2 tablespoons balsamic vinegar
1 cup red grapes, seeded & halved
Fresh parsley, finely chopped
Directions1. In a large saucepan with little extra virgin olive oil, over medium heat, cook the veal.
Recipe provided by Rowena Dumlao - Giardina, Apron and Sneakers Cooking and Traveling in Italy.