Recette
Carré of veal
Mirto Marchesi
Ce jeune cuisinier d’origine tessinoise est bourré de talent. Il est aujourd'hui derrière les fourneaux du restaurant du Villars Palace: Le 1913.
Ingrédients
(For two persons)
Carré of veal
2 pieces of veal 220 g each
2-3 rosemary branches
Garlic
Salt
Pepper
Porto and black truffle sauce
100 cl of white wine
100 cl of red wine
100 cl of red port wine
125 g of demi-glace
30 g of shallot
30 g of butter
40 g of black truffle melanosporum
Salt
Pepper
Préparation
- Season the meat with salt and pepper. Heat a pan and sear the meat with a branch of rosemary and a clove of garlic, put it in the oven at 180°C for about 10 minutes.
- Let it rest for 10 minutes before serving.
Mirto Marchesi, Villars Palace, Le 1913, Villars-sur-Ollon
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