Beef Piccatina with Balsamic and Parma Ham

Serves 6 persons

Ingredient Quantity
Alce Nero Balsamic Vinegar Reasonable amount
Alce Nero Organic Acacia Honey Reasonable amount
Tenderloin veal (or beef) 800g
Unsalted Butter 100g
Parma Ham, julienned (optional) 60-100g
Italian Parsley, chopped 25g
Plain Flour Reasonable amount
NOMU Salt Reasonable amount
Pepper Reasonable amount

 

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Beef Piccatina with Balsamic and Parma Ham

 

Marinate

  1. Flatten the slices of veal slightly.
  2. Add salt, pepper and flour.

 

Cooking

  1. Heat 80g butter in a pan and brown the veal on both sides with a high flame.
  2. Drain off the excess butter and place the veal on a hot serving dish.
  3. Add the remaining butter to the frying pan and scrape off the cooking residue.
  4. Add the julienne ham and cook it over a low flame for a few seconds and then add the honey, followed by balsamic vinegar.
  5. Allow the sauce to simmer for a few moments and then pour it over the piccatina.
  6. Sprinkle it with the chopped parsley and serve it hot.