Double veal rib with porcini mushrooms and lacinato kale

Ingredients

2 pieces of double veal rib
4 large porcini mushrooms
semi-salted farm butter
1 cavalo nero (lacinato kale)
jus de veau (gravy)
chickweed

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal rib

Difficulty: *

Cooking methods: frying

Source: Culinaire Saisonnier

Preparation

First colour the seasoned veal rib on the plancha and then fry in a large pan with a good amount of melted butter. Baste regularly.

Cut the clean porcini mushrooms lengthwise and fry until nice and golden brown on the plancha. Briefly blanch the clean lacinato kale, drain and season with pepper and salt. Carve the rib, dress the plate with other garnish and season richly with fleur de sel.

Garnish with chickweed herb and serve the gravy separately.

« Back to the list Print