Grilled veal sirloin served on a bed of golden potatoes with friarielli (Italian broccoli) and crispy autumn vegetables
Ingredients | Serves 1
Preparation method
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Cut the carrots into julienne strips with the aid of a mandoline. Sprinkle them with plenty of salt and allow them to shed excess water for about 3 hours.
Wash and peel the potatoes, cut them into equal-sized sticks 1.5 cm wide by 8 cm long.
Coat the sirloin steak in oil and salt and grill it on a piping hot grill, seasoning the meat with rosemary.
Pass the drained carrots under running water and dry them well with a cloth. Then coat them in rice flour and fry them in hot oil at 175 C° until crispy.
Fry the previously cut potatoes in hot oil at 180 C° until golden brown and cooked thoroughly.
In a frying pan, sauté the Neapolitan-style Friarielli in extra virgin olive oil and garlic and leave to simmer for about 2 minutes.
Arrange the potatoes and the veal sirloin steak on a serving dish.
Garnish the disk with sautéed friarielli and crispy carrots.
Prepared with ROBO products
Altre deliziose idee per te
75 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
