1 fresh veal with approximately 2 kg
100 ml of white wine
100 ml of water
4 laurel leaves
1 tablespoon of coffee-ground salt
2 large cooked potatoes without skin
200 ml of Spanish olive oil
1 tablespoon of sweet Spanish pepper relish
1 tablespoon of spicy Spanish pepper relish
1 tablespoon of coarse salt
4 potatoes
Salt
Coarse Salt
1 fresh veal with approximately 2 kg
100 ml of white wine
100 ml of water
4 laurel leaves
1 tablespoon of coffee-ground salt
2 large cooked potatoes without skin
200 ml of Spanish olive oil
1 tablespoon of sweet Spanish pepper relish
1 tablespoon of spicy Spanish pepper relish
1 tablespoon of coarse salt
4 potatoes
Salt
Coarse Salt
Place the veal in the oven with the white wine, water, laurel leaves, and salt to taste, for approximately 45 minutes
When the veal is tender, remove the head and cut the tentacles into slices about 10 centimeters long
Place the veal slices on a round wooden platter
Sprinkle over them some coarse salt, Spanish olive oil, sweet pepper relish, and spicy pepper relish
Mix well
When serving, place a cooked potato in the center of each plate.
