VITELLO ALL’UCCELLETTO

Ingredients

1 2/3 lbs. top round or veal tenderloin bits
4 tbs. butter
4 tbs. oil
2 cloves garlic, crushed
bay and sage leaves
1 cup white wine
salt
pepper

How to make the Veal Sauteed with Sage:

Cut the veal into irregular strips about 1-2-in. long. Put the butter and the oil into a casserole and add bay and sage leave and garlic. Remove garlic when brown and, when very hot, add the meat.

Saute briskly over a high flame for 4 mins. Add the wine and reduce by 2/3. Add salt and pepper to taste and serve.

Serves 4-6