Ingredients
500 g (1 lb) ground grain-fed veal
15 ml (1 tbsp) olive oil
250 ml (1 cup) red onion, finely chopped (about 1/2)
80 ml (1/3 cup) pesto
30 ml (2 tbsp) olive oil
4 wheat tortillas 23 cm (9 in) in diameter or 2 pitas opened up
4 Italian tomatoes, sliced
250 ml (1 cup) fresh mushrooms, minced
125 g (4 oz) goat cheese, thinly sliced
Freshly ground pepper to taste
Preparation
Preheat oven to 200°C (400°F).
In a large nonstick frying pan, brown the ground grain-fed veal in olive oil at moderately high heat for 4 to 5 minutes until the meat is well cooked. Add the red onion and continue cooking for 1 minute.
In a small bowl, mix the pesto and olive oil together.
Lay out the tortillas on a baking sheet, and with the back of a spoon spread the pesto mixture over the tortillas.
Sprinkle the cooked meat over the tortillas and garnish with the tomato slices, mushrooms, cheese, and some freshly ground pepper.
Bake for 10 minutes or until the cheese has melted and the crust is nicely browned.
