veal escalope with pizzaiola sauce

Sauté half a bulb of crushed garlic cloves in olive oil. Add a couple of tablespoons of drained capers and about four anchovy fillets. Leave to fry for about two minutes on a low heat. Deglaze with a shot glass of white wine and add half a litre of passata. Shred the oregano, sage and parsley into the sauce. Season with salt and red balsamic vinegar. Leave to cook for a few minutes more on a low heat. Dust the veal steaks with flour. Fry them for half a minute on each side in a deep non-stick pan over a high heat in a dash of olive oil. Pour in the sauce and leave to simmer for another ten minutes or so, until the meat is ready. On the plate: a slice of veal covered with sauce. Finish off with a tuft of parsley. Serve with a side dish of your choice. For us Northern Europeans, the most logical choice is to serve pasta. A real Italian eats his spaghetti or other pasta as a starter, not as a side dish. Baked potatoes and Mediterrean vegetables or salads can be served as a side dish.