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Ingredients
- 4 veal steaks (150g each)
- 2 tbsp extra virgin olive oil
- salt and cracked black pepper
- 2 brown eschalots, chopped
- 1 clove garlic, finely chopped
- 1/2 tsp dried chilli flakes
- 1 x 400g can chopped tomatoes
- 3 tbsp red wine
- 1 bunch asparagus, trimmed and cut into 4cm pieces
- 4 bocconcini, halved
- leaves from 4 sprigs oregano
- 2 tbsp snipped chives
Method
Brush veal with oil and season with salt and pepper. Heat a very large non-stick pan over medium heat and cook veal for 1-2 minutes until browned on each side. Add eschalots, garlic and chilli and cook for 1 minute. Add tomatoes, wine and asparagus and cook for 3-4 minutes. Add bocconcini and cook, covered, for 2-3 minutes.
To serve
Place veal and bocconcini on plates, top with sauce and scatter with herbs. Serve with mash.
