Saved to My recipes.
Removed from My recipes.
Gorgeous summer skillet
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
-
Boil the gnocchi in water seasoned with salt, wash and drain.
-
Heat 2 tablespoons olive oil in a frying pan and fry shortly veal scallops cut into thin strips.
-
When the meat is nice golden colour, remove it from the pan and set aside.
-
Add the rest of olive oil to the same frying pan, add carrots cut into thin sticks and onion cut into slices.
-
Fry on a medium-low heat for about 1-2 minutes, then add red pepper cut into thin sticks.
-
Fry for another 2-3 minutes, then add zucchini cut into sticks, leek cut into rings and fry for yet another 2 minutes.
-
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.
-
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.
