4
Clean the heart, cut into 100-gram slices and leave to marinate in the pepper, oregano and chili. Cook the carrots until tender in salted water and blend into a purée.
Sauté the heart 2 minutes on both sides and arrange the other components on a plate. Garnish the dish with chickweed and serve with veal gravy.
Tip: look at our frequently asked questions, maybe we can help you to put you on the way?