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Veal Medallions with Black Olives, Anchovies, Hazelnut, Grilled Leek and Balsamic Vinegar

Blog e Ricette

Cooking time: 1h 30 min

Ingredients for 2 portions:

  • 400 gr Veal Fillet
  • 100 gr Black Olives
  • 200 gr Anchovies
  • 200 gr Hazelnuts
  • 1 Fresh Leek
  • Balsamic Vinegar of Modena IGP Gold Label

Preparation:

Roast the hazelnuts at 110° C for 30 minutes.

Clean the veal steak of the superficial grease and cover it with plastic wrap trying to give it the form of a sausage. Put it in the fridge.

Pit the olives, drain the anchovies drying them well. Mix the two ingredients and chop them with a knife. Leave apart.

Slice the central part of the leek into medallion-formed pieces. Brush them with oil, salt and pepper, and grill them in a nonstick pan. Leave to marinate with a bit of Balsamic Vinegar.

Let’s cook the veal!

Brush the veal with oil, salt and pepper. Put a nonstick pan on the fire and start cooking the veal turning it from times to times.

When it becomes brown, put it in the oven, preheated at 175°C for about 11-12 minutes. Cooking time may change, depending on the type of the oven you have. You can control the temperature with a kitchen thermometer. The ideal temperature has to be non less than 68°C at core.

Now you just have to enjoy the dish! Season it with the Balsamic Vinegar that we have chosen for this recipe. Why not? A pinch of Balsamic Sea Salt could be just perfect here! Serve as you prefer or follow the recommendations of the Chef!

Buon appetito!