4
Veal de Tira “Caponata”
0 - 30 minutes
veal de tira
*
barbecuing
Preparation
Let the meat reach room temperature, then roast in a kamado at 180°C (356°F) for about 10 minutes until golden brown and slightly pink inside. Deep-fry the aubergine cubes in 180°C (356°F) oil until coloured and just cooked. Then place on paper towels to soak up the oil.
Fry the onions and garlic in a generous dash of olive oil, then add the tomatoes, celery, capers and pine nuts and fry for 1 minute. Add a spoonful of sugar and deglaze with a splash of red wine vinegar and cook briefly, season with salt and pepper and a little lemon juice if necessary.
Drizzle some oil and Italian herbs over the bread and grill in the kamado.
Cut the meat into slices and serve with the lukewarm salad and toasted bread. Top with fresh basil leaves.
Buon appetito!
Ingredients:
- 1 piece of (around 800 g) veal de tira
- 2 aubergines, diced
- 10 cherry tomatoes quartered
- 1 small onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 stalk of celery, peeled and diced
- 1 tbsp capers
- 1 tbsp pine nuts
- sugar
- red wine vinegar
- 4 slices of bread
- fresh basil leaves
- olive oil
- salt and pepper
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