Veal with capers of Pantelleria and 4 luppoli Premium Lager
4 Luppoli Lager.
(for 4 people)
200 g of veal tenderloin
40 g of Capers of Pantelleria i.g.p.
80 g of 4 luppoli Premium Lager
Extra virgin olive oil to taste
White pepper to taste
8 leaves of parsley
Desalinate capers of Pantelleria, dry a part of them in oven at 80° C, chop the other capers together with parsley, adding 4 luppoli Premium Lager and extra virgin olive oil, then filter the obtained sauce with the strainer Ã©tamine chinois
Derived from veal tenderloin four cubes of 2.5 cm, put it in 4 luppoli Premium Lager, drain and dip in dried capers.
Place the veal cubes on a plate with the sauce of 4 luppoli Premium Lager.