VEAL FILLET with BAROLO APPLE JAM and COURGETTES
Slow-cooked veal fillet , accompanied by crispy zucchini and a sweet Barolo apple jam . This dish combines the tenderness of the meat with the freshness of the vegetables, with the aromatic touch of the jam adding a delicious contrast.
Ingredients for 2-3 servings:
- 2 veal fillets (about 150-200g each)
- 2 courgettes
- 2 tablespoons of Ferrari Barolo Apple Jam
- Ferrari extra virgin olive oil to taste
- Butter to taste
- Salt to taste
- Fresh thyme and rosemary to taste
Preparation:
- Cooking the veal fillet: Clean the veal fillets and portion them into vacuum bags. Steam cook the fillets at 58°C (135°F) for one hour to ensure they're tender and juicy. Alternatively, you can cook them in a pot of hot water, maintaining a constant temperature and stirring occasionally to avoid sudden changes in temperature.
- Prepare the zucchini: While the veal is cooking, wash and slice the zucchini into thin rounds. Blanch them in salted water for 2-3 minutes, until they remain crunchy but soft. Drain and set aside.
- Brown the veal: Once the veal is cooked, remove it from the vacuum and place it in a pan with a drizzle of extra virgin olive oil , a little butter , and fresh rosemary and thyme . Brown the fillet for about 4 minutes, turning it on all sides to achieve a golden, flavorful crust.
- Plating: Arrange the blanched courgettes on the plate as a base, arrange the veal fillet on top and add a spoonful of Barolo apple jam over the meat for a sweet and aromatic touch.
