Veal heart, carrot, veal gravy

4
30 - 60 minutes
veal heart, veal gravy
***
frying
Culinaire Saissonier

Preparation

Clean the heart, cut into 100-gram slices and leave to marinate in the pepper, oregano and chili. Cook the carrots until tender in salted water and blend into a purée.

Sauté the heart 2 minutes on both sides and arrange the other components on a plate. Garnish the dish with chickweed and serve with veal gravy.

Ingredients:

  • 400 g veal heart
  • 10 g Rocoto chili pepper
  • 40 g oregano
  • 2 cloves of garlic
  • 1 bunch of yellow carrots
  • 1 pickled carrot
  • Chickweed
  • 50 g veal gravy
  • salt
  • pepper

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