Saddle of Veal with Tomato Salad

Rinse and clean the tomatoes and cut them into slices or wedges. Clean the spring onions and cut the white and light green into very fine strips. Remove seeds from chili and chop finely. Mix 5 tbsp. oil with vinegar, chili, spring onions, salt, pepper and 1 pinch of sugar and marinate the tomatoes for 10 min.

Finely chop the garlic. Chop mint and parsley together very finely.

Season the slices of veal loin with pepper. Heat a large non-stick frying pan very high. Add the oil and bay leaves and cook the meat slices on both sides for 1 minute at a very high temperature. Remove and place on a preheated platter.

Add the remaining olive oil to the hot frying pan and roast the garlic in it very briefly. Extinguish with white wine and veal stock, add kitchen herbs and toss the meat slices in it for 30 seconds. Arrange on plates with lemon wedges and season with coarse salt. Serve with the tomato salad.

Focaccia – Crispy flat bread from Liguria The Ligurians owe the invention of focaccia to their wet and salty climate.

Since it was practically impossible to bake a good bread from yeast, the problem was solved with a yeast-free, thin flat bread that could be eaten fresh from the stove.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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