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

Ingredient Substitutions

• Instead of Veal grenadins: Veal escalope
• Instead of Foie gras: Foie gras pâté
• Instead of Potatoes: Grated sweet potato
• Instead of Yellow onion: shallot
• Instead of Flour: Rice flour (gluten‑free)
• Instead of Egg: Mashed potatoes (for binding)
• Instead of Cooking oil: Clarified butter

Equipment Needed

• Frying pan
• Mixing bowl
• Coarse grater
• Spatula or wooden spoon
• Oven
• Baking tray or oven‑safe dish

Critical Steps — Do Not Skip

• Do not stir the grenadins upon first contact with the pan.
• Cook exactly 3 minutes per side to keep the veal tender.
• Add the foie gras before covering so it melts properly.

Chef Tips from the Video

• Use clarified butter instead of oil for a richer flavor.
• Drizzle a reduced balsamic vinegar over the dish just before serving for a touch of acidity.

Troubleshooting

Storage

Refrigerator: Store the potato roses in an airtight container for up to 2 days.

Freezer: Raw grenadins can be frozen for 1 month; thaw in the refrigerator before cooking.

Room temperature: Do not leave the dish at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the potato roses the day before and reheat in the oven just before serving.
• Season the grenadins and keep them refrigerated for up to 12 h before cooking.