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800 grams veal brisket
2 dl Cabernet wine
150 gr carrots, celery and onion, finely chopped
150 gr pitted Marostica cherries PGI
1 dl extra virgin olive oil
Brown the meat in a pan with oil for a few minutes, then add the vegetables and leave to cook for a few minutes. Wet everything with the wine and finally add the Marostica cherries IGP. Add salt and pepper. After cooking (it will take about 80 minutes), add the cooking sauce and serve it on the scalloped meat.