- Blend the parsley with an ice cube, Classic extra virgin olive oil and salt, to obtain the parsley sauce .
- Keep aside.
- Quickly toss the strips of veal (straccetti) in a hot pan for 30 seconds with a drizzle of Classic extra virgin olive oil, salt and pepper.
- Season them with Rose of Mary oil and serve with the parsley sauce and the herbs.
Straccetti – Veal Strips
- 200 g veal strips
- Rose of Mary oil to taste
- 80 g parsley
- 1 ice cube
- Salt to taste
- Classic extra virgin olive oil to taste
- Pepper to taste