Vitello alla mediterranea
... veal medallions with polenta in parmesan sauce… Everything spiced with Mediterranean herbs… My favorite meat, my taste, my combination…;)))
Preparation steps
- Meat: Veal leg cut into 1 cm thick medallions. Add salt and pepper, put them in a bowl, sprinkle with olive oil, rosemary and sage, press and mix everything a little and let it stand in the fridge for at least an hour or two. Bake in a pan on a crumb of olive oil on both sides briefly to brown, then cover and let simmer for a while. Unfold, bake on both sides until golden brown and set aside. Pour the sauce from the pan in which it was baked and cover.
- Béchamel sauce: Put milk with butter, salt and red pepper to boil. When it has boiled, add, while stirring, the flour diluted with a little warm water and cook until it thickens slightly. If it is too thin, add the density diluted in water. Then add the parmesan, stir to melt and combine, and more salt if necessary and a little nutmeg at the end, and stir briefly.
- Polenta: Boil water with a teaspoon of salt. When it boils, add the polenta stirring all the time so that no lumps form. When it starts to thicken slightly, add the butter and stir to melt, and a little olive oil. Add parmesan, mix well, more salt if necessary, and finally a lot of basil. Polenta should be a little thinner.
- a little closer
- the closest
Serving
Arrange the sauce on a plate, sprinkle it with olive oil, and put medallions and polenta on it, sprinkle with a little basil and cheese leaves! Good apetite!
