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Glazed loin of veal, jardinière of vegetables Recipe
Glazed loin of veal, jardinière of vegetables
Gualtiero Marchesi, L'Albereta, Italie
Gualtiero Marchesi, L'Albereta, Italie
Flavors of Italy
Total time: 30 to 60 minutes

Preheat oven to 220°C. (450°F.)
Preparation time: 20 minutes
Cooking time: Allow 3 minutes / 100 g (13 min/lb.)

Difficulty: Easy
Chef's Note
For the centrepiece of the Christmas menu I suggest a glazed loin of veal, garnished with a jardinière of vegetables.

In the ingredients for the jardinière, "olivette" refers to small lengths of vegetable that have been trimmed into olive shapes.

For 4 servings

- 1 trimmed loin of veal, about 1 kg / 2 1/4 lb. (4 chops)
- 80 g (1/3 cup) butter
- 2 cloves of garlic, unpeeled
- 4 sage leaves
- 80 g (3 oz.) veal trimmings
- 80 g (1/3 cup) veal stock

- 4 carrot ovals
- 4 fennel leaves
- 4 celery ovals
- 4 green onions
- 4 asparagus
- 4 chard stems
- 4 artichokes, quartered
- 60 ml (1/4 cup) olive oil
- 50 ml (3 tbsp.) white wine
- 30 ml (2 tbsp.) warm water
- 1 bay leaf
- 1 sprig of thyme
- 2 cloves of garlic, unpeeled
- 6 bunches of parsley + 10 g (1 tbsp.) julienned leaves
- 2 black peppercorns
- Rosemary and salt
  1. Melt the butter in a skillet and sear the meat on all sides.
  2. Add an unpeeled clove of garlic, the sage and scraps of veal and continue frying for several minutes.
  3. Add the veal drippings, pouring some spoonfuls over the meat.
  4. Place in the oven and roast constantly, basting with the pan drippings to glaze it.

To make the jardinière

  1. Simmer the artichokes on low heat in 20 ml (4 tsp.) of oil with the wine, parsley stems, the second garlic clove (peeled), pepper, rosemary and salt, if necessary.
  2. In another pan heat the remaining oil and add the thyme, bay leaf and carrots. Add the Swiss chard stems and less than 2 minutes later add the onions, celery and asparagus.
  3. Two minutes later add the fennel and water, and when the ingredients are almost cooked add the Swiss chard leaves.
  4. Turn off the heat and complete the jardinière with the parsley and drained artichokes.
  5. Serve the veal accompanied by the vegetable jardinière.
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