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
Coffee crumb
Meat
Fregola sarda
Sauce
How it's done
Preparation
Remove the meat from the fridge approx. 1 hr. prior to cooking, pat dry. Preheat the oven to 80 °C, warm a plate.
Coffee crumb
Finely crush the coffee beans using a mortar and pestle, transfer to a dish. Remove the thyme leaves and add with the pepper, mix.
Meat
Heat the oil in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed.
Remove the meat from the pan, roll it in the coffee mixture, place on the warmed plate. Set aside the frying pan.
Cook at a low temperature
Approx. 2 hrs. in the centre of a preheated oven (the core temperature should be approx. 60 °C).
Fregola sarda
Soak the morels in water for approx. 10 mins., drain through a sieve, cut in half and wash thoroughly. Peel and finely chop the shallot. Heat the butter in a pan. Add the shallot and morels, sauté briefly. Add the pasta, cook for approx. 2 mins. while stirring. Pour in the wine and reduce almost completely. Pour in the stock, bring to the boil, cook the pasta until al dente. Drain the pasta, stir in the cheese and butter, season.
Sauce
Pour the wine into the reserved frying pan, bring to the boil, loosen any bits that have stuck to the pan. Mix the cornflour with the stock, pour into the pan, bring to the boil, simmer for approx. 2 mins. Cut the butter into pieces, stir in gradually, season the sauce.
Serve
Remove the roast veal, carve the meat, serve with the fregola sarda and the sauce.
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