Ingredients

• 4 tablespoons/60 ml extra-virgin olive oil
• 2 cloves garlic, crushed
• 2 large bunches spinach, trimmed, washed and dried*
• Salt and freshly ground black pepper
• Splash vinegar
• 6 large whole carrots
• Bunch fresh flat-leaf parsley, coarsely chopped
• 2 cloves garlic, quartered
• Salt and freshly ground black pepper
• 4 tablespoons/60 ml extra-virgin olive oil
• Splash or 4 tablespoons/60 ml vinegar
• 4 tablespoons/60 ml extra-virgin olive oil
• 2 cloves garlic, crushed
• 2 pounds/1 kg veal, thinly sliced
• Salt and freshly ground black pepper
• 4 tablespoons/60 ml vinegar

Instructions

1. For the spinach and vinegar side: Heat up the extra-virgin olive oil in a saucepan and saute the garlic. Add the spinach and cook until the spinach wilts. Add salt, pepper, and vinegar and let rest for 30 minutes before serving. For the carrots and vinegar side: Cook the carrots in a pot of boiling salted water until fork tender. Drain and let cool. Cut the carrots into thin slices and add to a mixing bowl. Add the parsley, garlic, salt, pepper, olive oil, and vinegar. Mix well and let rest for 30 minutes before serving. For the veal with vinegar: In a saucepan, heat up the olive oil. Add the garlic and cook until golden brown and add the sliced veal. Lightly cook the meat on each side and add salt, pepper, and vinegar. Remove while the veal is slightly raw. Serve immediately.