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Oretta Zanini de Vita

Cuore di vitello alla trasteverina

Marinated roast veal heart

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Preparation info
  • Makes

    6

    servings
    • Difficulty

      Medium

Appears in
Popes, Peasants and Shepherds
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

Ingredients

  • juice of 1 lemon
  • 6 tablespoons (90 ml) intensely fruity extra-virgin olive oil

Method

Put the lemon juice in a bowl and add the oil and a generous grinding of pepper. Trim the heart, then cut into pieces weighing about 1¾ ounces (50 g) each. Add to the marinade, stir to coat, and let

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