Veal Scalops stuffed with grilled peppers with caraway sauce

Vegetables

- 25grm batton carrots

- 25 grm courgette

- 1 potato

- chicken stock

MEATHOD

- Chargrill pepper, then cover with foil for 3-5 min. next peel skin off

- Peel and cook vegetables in stock al dente. Potatoes shape in small bowls pan on golden color

- Oven roast peppers for a sauce, peel skin off and chop

- Preheat pan, add butter, oil and shallots then fry for 1-2 min, add garlic and cook for next 1 min.

- Then add chicken stock, peppers and cook very slowly for 15 min.

- Bland sauce and add caraway, salt and paper for taste

- Put slice of grilled pepper on one half of veal and cover with second half, next secure with coctail stick

- Pan fry on both sides on side with the golden color and put in oven (190-200 C) for 6-8 min

- Arrange the 2 scalops in the middle of the plate, put sauce on top and around serve with vegetables and garnish with chopped parsley

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