Veal grenadines with ceps

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Veal grenadines with ceps

Veal grenadines with ceps

Veal grenadines with ceps
Veal grenadines with ceps
Number of people

1 kg of ceps

200 g veal grenadin per person (3 cm)

150 g pork belly

25 g shallot

10 g garlic

1/2 l poultry broth

1 glass of dry white wine

2 tomatoes

Peanut oil





basil leaf

Laurel leaf

Preparation: 30 min
Cooking time: 1 h
Step 1
Remove the tails from the ceps and scrape the earthy end. Brush them quickly under tap water.
Step 2
Wash the tomatoes, put them in boiling water for a few seconds and peel them. Empty them and keep them inside for the sauce, dice the meat.
Step 3
Chop the garlic and shallot. Cut the ceps' tails into pieces and cut the heads if necessary.
Step 4
In a large frying pan or casserole dish, heat a little oil and quickly brown the mushroom hats over high heat. Drain them and keep them on hold.
Step 5
In the remaining oil, sear the breast and add the chopped garlic and shallot and the porcini mushroom tails. Cook without browning, covered, for about 15 minutes at a very low heat.
Step 6
Turn from time to time so that the mixture does not stick (if necessary add a little oil).
Step 7
Add the white wine and chicken broth.
Step 8
Wrap the inside of the tomatoes in gauze and squeeze over the casserole to separate the juice from the seeds. Add the herbs, salt and pepper and simmer for 45 minutes under cover.
Step 9
In a frying pan, brown the grenadines. Add them to the mixture 10 minutes before the end of cooking, then put the mushroom hats on.
Step 10
Serve with the diced tomatoes.
Author's note
To sterilize ceps, I advise you to cut them into four or eight, fry them quickly before placing them in a jar.

I add my grain of salt

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