Servings for 4 people: Veal 800 g (4 steaks of about 200 g each); Vermentino 1 glass; extra virgin olive oil, butter 50 g, a few sage leaves; fine semolina 1 tablespoon, a bunch of parsley, salt.

Lightly pound the meat, salt it, and brown it in a pan with the butter and sage for about three to four minutes. Remove the meat from the pan as soon as it is golden and keep it warm. Mix the semolina into the steak cooking juices, using a wooden spoon; cook over moderate heat and then, little by little, pour in the wine; let it evaporate until you obtain a thick sauce and add salt. Arrange the steaks directly on the plates and top them with the sauce; sprinkle with chopped parsley to taste and serve hot.