Ingredients
-
Ingredients for the veal roast:
-
1kg vealtopside
-
4 or 5 leaves of bay leaves
-
a pinch of salt
-
a pinch of pepper
-
2 tbsp olive oil
-
Ingredients for 6 Roman cabbage gratins:
-
3 potatoes
-
1/2 roman cabbage
-
1 lemon
-
100g ricotta cheese
-
a pinch of pink pepper
-
750g potato flour
-
a pinch of salt
-
a pinch of pepper
-
2 tbsp olive oil
Directions
Not the ordinary kind of roast! Get ready to enjoy this veal roast accompanied by tasty Roman cabbage potato gratins which look like small christmas trees.
Ingredients
Ingredients for the veal roast: |
|
| 1kg veal | |
| 4 or 5 leaves of bay leaves | |
| a pinch of salt | |
| a pinch of pepper | |
| 2 tbsp olive oil | |
Ingredients for 6 Roman cabbage gratins: |
|
| 3 potatoes | |
| 1/2 roman cabbage | |
| 1 lemon | |
| 100g ricotta cheese | |
| a pinch of pink pepper | |
| 750g potato flour | |
| a pinch of salt | |
| a pinch of pepper | |
| 2 tbsp olive oil | |
Steps
|
1
|
Brown the meat in a frying pan with a little olive oil. |
|
2
|
For the Roman cabbage gratins, grate the potatoes and put them in a bowl with water and lemon to avoid oxidation. |
|
3
|
Dry the potatoes. Add salt, pepper and potato flour. Put the mixture in a muffin mould. |
|
4
|
Sprinkle the veal with salt and pepper. Roast it on the bottom rack of your NN-CS89/88 Combi Steam Oven using the Combi 10 programme (Oven + Microwave) for 8 minutes. |
|
5
|
Then, add the gratins in the top shelf and bake them using the Combi 4 programme (Oven + Grill + Microwave) for 12 minutes. |
|
6
|
Remove the gratins from the oven and grill the veal for another 5 minutes or until golden. |
|
7
|
Decorate the gratins with ricotta cheese, pink pepper and some steamed cabbage. Serve warm. |
Loading...
