Veal fillet with green peas

Ingredients

• 900 g of veal shank
• 450 g of fresh green peas
• 3 bay leaves
• 3 cloves of garlic
• 60 g of onion
• 3 sprigs of rosemary
• 150 g of egg pasta
• 60 g of tomatoes
• 120 g of Parmesan cheese
• 3 sprigs of oregano
• olive oil, to taste
• salt, as needed
• pepe, to taste

Peel the green peas and remove the skin from each one. Use the skins to make a vegetable stock.

Cut the veal shank into pieces and pre-cook in plenty of water with bay leaves.

In a pot, heat up some oil paint, garlic, rosemary, onion, and tomatoes.

Gild the veal cutlets and add the split pea broth. Cook until the meat is cooked through.

Soak the green peas in salted water, drain them, and then place them on a bed of crushed ice to stop them from cooking further.

Once the sauce is ready, remove the pot from the heat, blend the cooking liquid, filter it, and then add the green peas.

Cook for a few minutes.