Veal squares in vegetable garden

Jun 16, 2022
Quadrotti di vitello in giardino di verdure

INGREDIENTS

  • 2 veal fillets
  • sage, rosemary and marjoram herbs
  • fresh green salad, I chose lamb's lettuce
  • radishes
  • daikon (and beetroot juice for color)
  • cherry tomatoes
  • 1 small courgette
  • 2 spring onions
  • 2 thin asparagus
  • 1 purple cauliflower florets
  • honey mustard (or whatever you prefer)
  • extra virgin olive oil
  • salt

PROCEDURE

  • Wash and clean the vegetables. Cut them in different ways: I sliced ​​the courgette with the serrated blade; the spring onion and radish thinly sliced; the daikon thinly sliced ​​with a vegetable peeler and put for half an hour in beetroot juice (the juice of pre-cooked beetroot, the one you find in the vacuum-packed package), and folded from the long side or divided in two, always from the long side, by wrapping it on itself I created small buds; the cherry tomatoes and asparagus divided in two parts. Finally I grated the purple cauliflower.
  • I mixed honey mustard with extra virgin olive oil to obtain a sort of vinaigrette; you can also add white vinegar.
  • I arranged the vegetables in a circle, alternating the various types.
  • I washed and chopped the fresh herbs.
  • I divided the veal fillets into squares. I massaged them with the chopped fine herbs.
  • I cooked the veal squares on a hot plate for a very short time, a minute per side (depending on the thickness and your taste)
  • I added them to the vegetable garden and dressed them with mustard vinaigrette.
  • Add salt if you like.

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