4
Veal loin on Italian panzanella with mozzarella
30 - 60 minutes
veal sirloin
*
veal grilling
782
Preparation
Remove the veal racks from the fridge and place in a freezer bag. Add 4 tbsp olive oil, 1 garlic clove, 2 tsp mustard, the peppercorns and the herb sprigs. Mix well and leave to marinate in the fridge for at least 2 hours. Remove from the fridge well in advance before grilling.
For the panzanella, fry the bread cubes in a pan with 3 tbsp olive oil until golden brown and crispy. Remove. Seed and dice the cucumber. Combine the cherry tomatoes, onion slices, olive rings, capers, basil and mozzarella in a mixing bowl. Set some basil aside for garnish.
Prepare a dressing using vinegar, the remaining olive oil, the remaining mustard, 1 garlic clove, honey, salt and pepper. Toss the panzanella with the dressing.
Remove the veal from the marinade and drain off the liquid. Sear the meat for 2 minutes on each side using direct heat on the preheated grill. Then continue cooking with indirect heat until the core temperature is 65-70°C (149-158°F).
Plate up some of the panzanella, season the veal with salt and pepper to taste, then cut each tenderloin in half and place 2 halves on each plate. Serve garnished with the extra basil leaves.
Ingredients:
- 4 (approx. 160 g each) veal sirloin
- 10 tbsp olive oil
- 2 garlic cloves, minced
- 3 tsp Dijon mustard
- 10 black peppercorns
- 2 sprigs of rosemary and thyme per serving
- 1 ciabatta, cut into cubes
- 1/2 cucumber
- 300 g yellow and red cherry tomatoes, cut in half
- 1 red onion, thinly sliced
- 100 g black olives, sliced crossways
- 2 tbsp small capers
- 1 generous handful of basil leaves
- 250 g mini mozzarella balls
- 3 tbsp white balsamic vinegar
- 1 tsp honey
- Salt and pepper
Nutrition values
37
48
50
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