Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Roast veal
Sauce
Salad
How it's done
Roast veal
Season the meat on all sides and brush with oil.
Charcoal/gas/electric grill
With the lid down, grill the meat over/on a low heat (approx. 150 °C for approx. 45 mins., turning occasionally. Cover and leave to rest for approx. 15 mins.
Sauce
Puree the eggs with all the other ingredients up to and including the capers, season.
Salad
Cut the meat into thin slices, plate up with the tomatoes. Drizzle the oil and balsamic over the tomatoes, season with salt and garnish with the basil. Drizzle the sauce over the meat, top with the caper berries.
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