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Category: Entrée

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


1. In a large saucepan with little extra virgin olive oil, over medium heat, cook the veal.
2. When the meat is cooked through, pour the red wine. Put up the flame.
3. After cooking for about 2 minutes, lower the flame to medium then add the balsamic vinegar and the grapes.
4. Cook until the sauce becomes thick.
5. Season with salt & pepper.
6. Garnish with parsley.


Recipe provided by Rowena Dumlao - Giardina, Apron and Sneakers Cooking and Traveling in Italy.








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