Ingredients
Grain-fed veal chops, 210 g (7 oz) each
1 zucchini s
2 red bell pepper
80 ml (1/3 cup) pesto (basil)
80 ml (1/3 cup) olive oil
180 ml (3/4 cup) balsamic vinegar
4 sprigs fresh thyme (as a garnish)
Mashed potatoes
6 potatoes
5 ml (1 teaspoon) olive oil
1 garlic, chopped
1 red bell pepper, diced
½ red onion, diced
227 g (1 package) mushrooms, diced
5 ml (1 teaspoon) Parmesan (optional)
Preparation
¨ Slice the squash and peppers lenghtwise, grill them both on the BBQ and then set aside.
¨ Place one grilled red bell pepper in a blender and process at high speed, then gradually add olive oil. Set aside.
¨ Reduced balsamic vinegar at low heat until you obtain 60 ml (1/4 cup). Set aside.
¨ Cook the potatoes, then mash. In oil, brown garlic, red bell pepper, red onions and mushrooms. Add this preparation to the potatoes.
¨ Grill the grain-fed veal chops 2 minutes on each side at high intensity. Continue the cooking 3 minutes on each side, over minimum heat. Turn off the flame, cover and let sit for 2 minutes.
¨ Arrange the vegetables, the mashed potatoes and the grain-fed veal chop on serving plates. Top the chops with the pesto, the red bell pepper purée and a swirl of vinegar. Garnish with fresh thyme.
