Bread the walnut kernels, season with salt and pepper and roast them leisurely in olive oil in a frying pan. Cut the zucchini into small cubes, saute in aceto balsamic vinegar and red wine and season with a tiny bit of thyme and a clove of garlic.
Arrange the meat on a plate around the vegetables and garnish with fresh herbs.
Liter’ancienne from France.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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