Francesca Ferretti's Sfogliagrezza Veal Skewers with Yogurt Sauce
Bring a pot of water to the boil, add salt, cook the Sfogliagrezza Vitello for 3 minutes, then drain and season with plenty of oil.
Grate the lemon zest and squeeze the juice.
Chop the mint, keeping a few leaves aside, and mix it with the yogurt, adding half the lemon juice and a pinch of salt.
Thread 6-7 Sfogliagrezza Veal onto skewers, then brown them on a griddle or in a very hot pan, turning them occasionally, until a crust has formed on both sides.
Divide the yogurt sauce between plates, arrange the skewers on top, and garnish with tahini, grated lemon zest, and a few torn mint leaves.