Cut the peceto into 1.5 cm wide slices.
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| Ingredients to make peceto to the rosemary: |
| 1 peceto 1.5 to 2 kg 50 cc of olive oil 125 cc of dry white wine 30 g of butter 5 teeth of chopped garlic 70 cc of lemon juice 2 tablespoons of fresh rosemary 120 cc of chicken soup |
Ingredients to make peceto to the rosemary:
2. Place in a large pan olive and butter oil, brown the slices on both sides.
3. Add garlic, rosemary and wine.
4. Tape the pan and cook over low heat about 35 to 40 minutes.
5. Remove from heat for a few minutes.
6. Then add the lemon juice and the broth.
7. Let it boil for 2 to 4 minutes.
8. serve in a fountain with boiled potatoes and spray meat and potatoes with cooking sauce.
