Veal girello with polenta and pea and broad bean salad
serves
6
Colin Fassnidge's veal girello with polenta and pea and broad bean salad
In this recipe, veal girello, a cut from the hind leg, is poached until beautifully tender and served with creamy polenta and a crunchy pea and broad bean salad.
Ingredients (17)
- 2.5L (10 cups) milk
- 1 onion, halved
- 1 1/4 cups (100g) finely grated parmesan, rind reserved
- 1/2 garlic bulb, smashed
- 1 bay leaf
- 1/2 bunch thyme
- 1kg veal girello fillet, trimmed
- Micro cress and red garnet, to garnish
Pea and broad bean salad
- 1 cup (120g) fresh peas
- 1 cup (150g) podded broad beans
- 1 tbs white wine vinegar
- 2 tbs extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tbs finely chopped flat-leaf parsley leaves
Polenta
- 2/3 cup (110g) instant polenta
- 20g unsalted butter
- 1 1/4 cups (100g) grated parmesan
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Combine milk, onion, parmesan and rind, garlic, bay and thyme in a pan over medium heat. Season and simmer for 5 minutes. Reduce heat to medium-low. Add veal, adding more milk to cover if necessary. Cook for 15-20 minutes until veal reaches 48°C. Remove from pan and rest, loosely covered with foil, for 10 minutes. Strain milk, reserving 2 cups (500ml). Discard solids.
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2.For polenta, place reserved milk in a pan over medium-high heat and bring to the boil. Reduce heat to low, add polenta and cook, stirring constantly, for 5 minutes or until creamy. Stir in butter and parmesan. Season.
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3.For the salad, blanch peas and broad beans in a pan of boiling salted water for 1-2 minutes until tender. Drain and refresh under cold water. In a separate bowl, whisk remaining ingredients together. Drizzle over peas and beans.
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4.Serve polenta topped with thinly sliced veal, salad and micro herbs.
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