Roast belly of veal with cep and Parmigiano Reggiano
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Ingredients
Cheese
Store Cupboard
- 200g of breadcrumbs
- 3 sprigs of rosemary, leaves picked
- 2 eggs
- 1/2 vegetable stock cube
- sea salt
- tomato purée
Beverages
- 125ml of dry white wine
Salad & Fresh Herbs
Fruit & Vegetables
Spices & Dried Herbs
Oils & Vinegars
- 1 tbsp of white wine vinegar
- extra virgin olive oil