Veal entrecote with rucola salsa and caramelised tomatoes
A tasty recipe. The lunch contains the following ingredients: meat, uncut white bread (eg Pain de Campagne), veal steak, balsamic vinegar, rocket (lettuce, 75 g), pine nuts, cherry vine tomatoes (a 250 g), powdered sugar, grano padano (spicy cheese, piece ), extra virgin olive oil, freshly ground sea salt and black pepper, baby leaves (lettuce and 100 g).
- 1 uncut white bread eg the Campaign
- 4 veal steak
- 3 tablespoon balsamic vinegar
- 1 bag arugula lettuce, 75 g
- 3 tablespoons pine nuts
- 2 dishes cherry vine tomatoes a 250 g
- 1,5 tablespoon powdered sugar
- 50 g grano padano spicy cheese, piece
- 5 tablespoons extra virgin olive oil
- Freshly ground sea salt and black pepper
- 1 tray baby leaves lettuce, 100 g
Place the bread in the freezer for 1 hour. Allow the starter to come to room temperature. Spread the pine nuts in a light frying pan until lightly browned. Preheat the oven to 175 ° C. Put two thirds of tomatoes on baking sheet. Sprinkle vinegar over it and sprinkle with icing sugar. Put the tomatoes in the oven for about 10 minutes, until they are cut open. Remove baking plate from oven. Serve the rest of tomatoes, remove seeds and cut flesh into pieces. Fine cheese cheese. In kitchen machine, grind two thirds of rocket salad with pine nuts at low speed. Stir in grated cheese and tomato pieces. Salsa to taste with salt and pepper.
With a serrated bread knife 12 cut thin slices of bread. Place the slices on baking sheet and cover with 1-2 tbsp oil. Spread coarse salt over it and cover the slices with the second baking sheet to prevent curling. Bread in oven in 5-10 min. Light brown and crispy let.
Heat up the grill pan. Dab the prime ribs with kitchen paper and cover with 1 tbsp oil. Meat in 4 min. Per side rosé grilling. Turn halfway through the meat, for a nice check pattern. Remove the meat from the grill pan, sprinkle with salt and pepper and let it rest in an aluminum foil for another 5 minutes. Cut fat strips of meat and cut meat into long slices.
From rucola salsa create 1 tsp in the middle of four plates (against sliding bread). Stir the rest of salsa in four small glasses and place on plate. Decorate each glass with leaf of arugula. mix lettuce with rest of arugula, 2 tbsp oil and baking water from tomatoes. Put a slice of bread on each plate on salsa. Always lay the lettuce and half of the entrecote slices. Make another layer and cover with last slices. Garnish with baked tomatoes.
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