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Gorgeous summer skillet

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Fried veal scallops with zucchini and pepper cut into strips, and leek rings with tomatoes make a sumptuous combination of tasty veggies in an imaginative presentation which blended with white wine will make a perfect evening meal.

Preparation

45 min

Portion for

4

Ingredients

Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.

Preparation

  1. Boil the gnocchi in water seasoned with salt, wash and drain.
  2. Heat 2 tablespoons olive oil in a frying pan and fry shortly veal scallops cut into thin strips.
  3. When the meat is nice golden colour, remove it from the pan and set aside.
  4. Add the rest of olive oil to the same frying pan, add carrots cut into thin sticks and onion cut into slices.
  5. Fry on a medium-low heat for about 1-2 minutes, then add red pepper cut into thin sticks.
  6. Fry for another 2-3 minutes, then add zucchini cut into sticks, leek cut into rings and fry for yet another 2 minutes.
  7. Splash with wine, season with salt, pepper, Vegeta, stir then stir in chopped tomato. Sauté over a medium-low heat for 5 minutes, add some water if necessary.
  8. Add the toasted veal strips, boiled gnocchi, stir well and serve. Season it with salt and pepper at wish.

Advice

Instead of the veal scallops chicken fillets may be used.

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