Saltimbocca / green asparagus / red pepper coulis

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal sirloin

Difficulty: ***

Cooking methods: sous vide

Source: Culinaire Saisonnier

Preparation

Vacuum seal the veal and cook in a water bath at 56°C (133°F) for approximately 1.5 hours. Allow the meat to cool before cutting it into slices. Place the slices on the Parma ham and roll up. Put a sage leaf on top, using a toothpick to keep it in place. Fry the meat in a pan, allowing it to heat up to the centre. Remove the toothpick.

For the coulis: cut the peppersand stew them together with the shallots, a spoonful of tomato purée and a dash of water. Mix and strain the mixture. Add a pinch of xantana – if necessary – and a knob of butter. Stir and season to taste with salt, pepper and nutmeg. Cook the asparagus al dente and grill them. Cook the pasta and season with olive oil and Parmesan cheese. Garnish with Basil Cress.

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