Ingredients (Serves 4):

• 600 g. sliced veal
• 1 jar Fiorfiore red pesto
• 2 tbs EVOO
• 4 tbs white wine
• Salt
• Black pepper

Preparing:

1. Heat two tablespoons of olive oil in a non-stick pan with and add the veal slices.
2. Cook for two minutes, flip them and add the wine, letting it evaporate.
3. Continue cooking for another minute, then season with salt and pepper.
4. Add the Fiorfiore red pesto and heat for a few seconds. Serve hot.