Difficulty: Easy Time: 2.5 hours Serves: 4 people     

Ingredients:

• 800g of beef (priest's hat)
• 1 onion
• 2 glasses of EVO oil from Le Fascine mill
• 30g grated parmesan cheese
• 30g of breadcrumbs
• 2 tablespoons chopped parsley
• 60ml of white wine
• 2 broth glasses
• 1 clove of garlic
• nutmeg to taste
• sale
• pepper

Preparation:

1. Finely chop the onion and garlic.
2. Brown them in a high-sided saucepan together with a spoonful of Frantoio Le Fascine EVO oil.
3. Add the meat and brown it on both sides.
4. Add salt, pepper, nutmeg and 1 tablespoon of parsley, then blend with white wine.
5. Once the wine has evaporated, add the broth and the Le Fascine Frantoio EVO oil , in equal quantities, until the meat is covered.
6. Cook over low heat with the pan uncovered for about 1 hour and a half.
7. Turn the meat over and cook for another 30 minutes.
8. Remove the meat, wrap it in aluminum foil and let it rest.
9. Add the cooking sauce, adding the parmesan, breadcrumbs and the remaining parsley.
10. Slice the meat and serve with the hot sauce.

Enjoy your meal from Frantoio Le Fascine!

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