Ingredients:
- 1 kg veal meat,
- 500 g “O' Sole Mio” semidry tomatoes (COD. 01015),
- q.s. IGP Modena Balsamic vinegar glaze (COD. 02209),
- q.s. fresh arugula,
- q.s. salt and pepper.

1. Cut the veal into thin slices obliquely to obtain real slim stripes and season them qith salt and pepper.
2. Place the strips on a bed of arugula, cut the semydry tomatoes “O sole Mio” in quarters and add them to the veal stripes.
3. Finally garnish it with Modena Balsamic Vinegar glaze.
   
   Cooking Times:   
   Toss the veal stripes in a already hot non-stick pan for 7-8 minutes.
   
   Notes:  
   The oil contained in the Semidry tomatoes, flavours the meat and it behaves as an antioxidant: it makes the meat shiny and it fosters its conservation.