at °C for approx. minutes. Pre-
heat the oven to °C.
In the meantime, sprinkle the toma-
toes on the truss with Tbs. olive oil
and the remaining lime salt and cane
sugar. Roast in the oven for approx.
minutes.
Halve the chili pepper lengthwise,
remove the seeds and slice it into
fi ne strips. Peel the garlic and chop it
fi nely. Mix the chili and the garlic with
the remaining lime zest and Tbs.
olive oil. Drizzle tsp. chili oil onto
each slice of ciabatta bread. Roast
in the oven at °C. Take out of the
oven and salt.
Slice the veal tenderloin into
equal-size pieces. Serve with the
roasted bread and the caramelized
tomatoes. Garnish the plates with the
crema di balsamico.
EN
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