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Lemon scallops with baked mixed vegetables


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For 4 people
600 g of vegetable meat type fiorentina
extra virgin olive oil
1 tablespoon tamari
the juice of 1 lemon
1 tablespoon flour profilee
1 cup white wine

For the vegetables
1 red onion
3 potatoes
1 broccoli
1 carrot
2 tablespoons extra virgin olive oil


Scaloppate vegetable meat.
In a bowl, mix oil and tamari.
Put the steaks to marinate for half an hour, making sure to cover them anywhere with relish.
Then switch on both sides of the cutlets in flour.
Heat 1 teaspoon of oil in a pan.
Heat the scallops for a few minutes, pour the white wine and then add the lemon juice.
Meanwhile, peel and slice the vegetables, keep them in a baking dish, season with oil, salt and oregano and bake for 15 minutes at 180°.
When the steaks are well colored impiattatele and serve accompanied by vegetables.

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(Ricetta tratta dal libro "Le ricette del Grande Cerchio" di Caterina Mosca, Antonio Vallardi Editore)
[Scheda del libro: Le ricette del Grande Cerchio]

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