This recipe comes to us from the Scuola di Cucina Bologna which we visit on our Whole Journey’s Culinary Delights bicycling tours in Italy.
1 pound of veal thinly sliced
Parmigiano Reggiano to toss with veal and add as a topping
Balsamic vinegar of Modena
Extra virgin olive oil
In a frying pan heat olive oil and throw on the garlic until lightly browned and then remove it.
Add the strips of meat in the pan and cook until they change color (this will take very little time) add salt.
Add a few flakes of cheese and toss and turn before serving.
Place the meat on a bed of arugula, sprinkle with grated or flakes of cheese, a little oil, and some Balsamic vinegar.