We've been preparing some very special recipes for you to taste our products in the most delicious ways
PREPARATION: 10 MINTOTAL: 2 H
- In a pot with some olive oil, sauté the garlic and onion cut in julienne, until golden. Add the carrots into thin half-moons, the cloves, pepper, the bay leaf. Drizzle with the vinegar and let it cook.
- Correct the seasoning with salt and pepper. Remove from heat and allow it to cool slightly. Drain the ventresca and place it on a plate. Add the marinated vegetables on top of ventresca.