Rossini Veal Grenadin

Ingredients

• 2 pieces Veal grenadins (cut into paver shapes of about 200 g each)
• 2 half‑slices Foie gras (about 30 g each, at room temperature)
• 3 units Potatoes (medium, peeled)
• 1 unit Yellow onion (peeled and finely grated)
• 2 tablespoons Flour (about 15 g)
• 1 unit Egg (lightly beaten)
• to taste Salt
• to taste Black pepper
• 3 tablespoons Cooking oil (neutral vegetable oil)

Instructions

1. Prepare the potatoes and onion

   Peel the potatoes, grate them finely into the bowl. Also grate the yellow onion and add it to the bowl.

   Time: PT5M

2. Bind the mixture

   Add 2 tablespoons of flour, salt, pepper and the beaten egg. Mix until a homogeneous batter forms.

   Time: PT2M

3. Cook the potato roses

   Heat a pan with a little oil over medium heat. Drop small portions of batter to form “roses” and cook 8 to 10 minutes, turning halfway, until golden.

   Time: PT10M

   Temperature: medium

4. Keep the roses warm

   Transfer the cooked roses to a tray and place in the preheated oven at 180 °C for 5 minutes.

   Time: PT5M

   Temperature: 180°C

5. Prepare the pan for the veal

   Heat a second pan over high heat with a drizzle of oil.

   Time: PT2M

   Temperature: high

6. Cook the veal grenadin (first side)

   Place the grenadins in the hot pan and let cook for 3 minutes without moving them.

   Time: PT3M

   Temperature: high

7. Add the foie gras and cook the second side

   Flip the grenadins, place a half‑slice of foie gras on each piece, cover the pan and continue cooking for an additional 3 minutes.

   Time: PT3M

   Temperature: high

8. Plating

   Arrange the potato roses on the plates, place each Rossini veal grenadin on top and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

32 g

Fat

35 g

Fiber

4 g