Chef Giulio Tassinari shows step by step how to prepare lambrusco veal fillet with eggplants flan and basil burrata, mini green apples in Balsamic Vinegar of Modena IGP Gino Toschi and grape in liqueur.
Fry the fillet of veal in a skillet on both sides and flame it with Lambrusco. Add the mini green apples marinated in Balsamic Vinegar of Modena IGP Gino Toschi. Place the scallop filelt in the dish with flan and Toschi mini green apples.
The lambrusco veal fillet recipes is prepareted by chef Giuliano Tassinari in collaboration with “Scuola Alberghiera e di Ristorazione” in Serramazzoni.
