Preparation

make a mince with the hazelnuts, add a little cream to it, if you want to achieve a creamy result. Reserve. Sauté 1 unpeeled garlic in a little olive oil, pass the zucchini cut into thick slices and the red pepper in a slice through the same oil.

season the meat and pass it through the pan with the oil resulting from the previous preparations and leave for a few seconds, so that it browns on the outside and is juicy on the inside.

plate the vegetables on the bottom, the meat on top and top with the hazelnuts.

Ingredients

  • 100 gr. kangaroo hip
  • zucchini
  • Red pepper
  • hazelnuts
  • Garlic
  • salt and white pepper
  • cream (optional)
  • olive oil