Polenta with veal
Ingredients
4 persons
For the polenta
- 200 grams polenta
- 400 milliliters of water
- possibly extra water to finish
- salt to taste
For the veal
- 4 veal cutlets
- 1 tablespoon capers
- 4 small anchovies
- 1 clove of garlic, bruised
- 100 milliliters of dry white vermouth
- 5 sage leaves
- 1 sprig rosemary
- 3 tablespoons red pesto
- olive oil
- salt and pepper
Finishing
- flat-leaf parsley, finely chopped
Preparation
-
1
Make polenta
Bring the water with a pinch of salt to the boil. Add the polenta while stirring and let it cook gently according to the instructions on the packaging. Stir regularly.
-
2
Frying veal cutlets
Heat a splash of olive oil in a large pan. Lightly season the veal cutlets with pepper and salt and briefly sear them on both sides.
-
3
Building a sauce
Add the bruised garlic, sage, and rosemary and let them release their aroma briefly. Then add the anchovies and capers. Deglaze with the vermouth and let the anchovies melt into the sauce.
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4
Distribute a few small dots of pesto rosso over the veal cutlets. Put the meat back in the pan and gently mix the pesto into the sauce.
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5
Let the veal continue to cook gently for about 10 minutes. Add a small splash of water if necessary.
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6
Make the polenta creamier if necessary with some sauce or a small splash of water and season to taste.
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7
Divide the polenta among the plates, place a veal escalope on top, spoon the sauce over it and finish with finely chopped flat-leaf parsley.
Buon appetito!
