recipes
Fillet of veal on an asparagus bundle, pumpkin pate and herb gnocchi
Serves: 2
Ingredients
For the veal • 2 x 250g veal fillets • 1 glass red wine • 1/2 glass beef stock • 8 asparagus stems • 1 black courgette • 80g pumpkin • 1/2 red onion • 1 tsp sugar • 1 tbsp French mustard • 4 slices bread blended in breadcrumbs • 30g garlic butter • 1 tsp chopped fresh rosemary For the gnocchi • 200g boiled potatoes • 80g plain flour • 1/2 beaten egg • 1 tbsp chopped parsley • Knob salted butter
Method
Seal well the veal fillet and brush the top part with mustard, meanwhile melt the butter and mix well with the breadcrumbs and rosemary until the bread is well binded. Cover the mustard with the bread mix and finish in oven until cooked to your likings. Slice the courgettes in thin slices lengthwise and grill on a baking tray without coloring, blanch the asparagus and wrap 4 and 4 asparagus with the courgettes than finish under the grill until lightly colored. Slice the onion and caramelize with the sugar, add the boiled well drained pumpkin and toss until mix is dry and binded. Meanwhile you can make the gnocchi. Mix all the ingredients together until a dough consistency season and roll in a long sausage on dusted flour. You may add more flour the potato mix if its too soft to roll. Cut into small gnocchi and shallow fry just before serving.
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