THE RED-SWELL VEAL SLABS

(Our Play on Veal Marsala - Spice Edit)

THE RED-SWELL VEAL SLABS

Ingredients: 400g Veal escalopes (pounded thin), 1 Large onion (pureed), 200g Mushrooms (sliced), 1 tsp Black pepper, 1 tsp Dried Thyme, 100ml Marsala wine, 100ml Chicken stock, 50g Butter...

Ingredients

  • 400g Veal escalopes (pounded thin)
  • 1 Large onion (pureed)
  • 200g Mushrooms (sliced)
  • 1 tsp Black pepper
  • 1 tsp Dried Thyme
  • 100ml Marsala wine
  • 100ml Chicken stock
  • 50g Butter

Cooking Method

  1. The Scorch Sear veal in a white-hot pan for 1 minute per side until charred; remove.
  2. The Architect Fry onion puree and mushrooms in the same pan until they are dark and sweet.
  3. The Bloom Add thyme and pepper with a 30ml splash of wine to form a fragrant, bubbling paste.
  4. The Swell Pour in remaining wine and stock; boil for 5 minutes until reduced to a thick syrup.
  5. The Silk Merge Whisk in the butter until the sauce is a thick velvet; return the meat for 30 seconds.
  6. The Final Flourish Garnish with fresh parsley and a hit of raw lemon juice.

Cuisine: Italian

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