Skewers of tenderloin and courgette

Skewers of tenderloin and courgette


Put in a bowl 400 g of fillet cut into cubes, pour over half a glass of balsamic vinegar, add a bay leaf, a sprig of rosemary and 2 cloves of peeled and sliced garlic. Cover everything with plenty of extra virgin olive oil, salt, pepper and leave to marinate in a cool place for at least an hour.

Cut into wedges all the same a slice of mortadella weighing 150 g; wash and dry 3 courgettes, sprinkle them and cut them into thick slices.

Drain the meat cubes from the marinade and put them on long skewers, alternating with the slices of

mortadella and courgette washers and putting a few pieces of bay leaf between one ingredient and another.

Put a grilled griddle on a high heat, or if you have a soapstone and, when it is hot, arrange the skewers. Cook for about 10 minu

Shop Lusetti Florindo Organic Condiments with Balsamic Vinegar of Modena.

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