Recipe: Veal Medallions Summer Style

Name: Veal Medallions Summer Style
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 mignons de veau de 160 g environ; 1 petite courgette lavée puis taillée en tagliatelles fines; 50 g de fèves fraîches ou surgelées épluchées; 50 g de petits pois frais ou surgelés; 200 g de tagliatelles fraîches ou sèches; 2 râpures de cédrat* frais; 1 cuiller a café de Curcuma (Madagascar si possible); quelques feuilles de basilic; 20 cl de coulis de tomates(préparé); huile d'olives et noix de beurre; sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (4 reviews) Meat

Prep 10 min

Cook 15 min

Total 25 min

Servings 4 serv.

A light summer recipe that I'm sure was prepared by loving companions and husbands to mark their affection for Mother's Day

Ingredients for 4 servings

4 veal medallions of approximately 160 g each
1 small zucchini washed and cut into fine tagliatelle strips
50 g fresh or frozen fava beans, shelled
50 g fresh or frozen peas
200 g fresh or dry tagliatelle pasta
2 gratings of fresh citron* zest
1 teaspoon of Turmeric (Madagascar if possible)
a few basil leaves
20 cl of tomato coulis (prepared)
olive oil and butter
salt and ground pepper

Step-by-step directions

1 In a saucepan pour 1.5 liters of water, salt it, then bring to a boil. Add the zucchini tagliatelle, peas and fava beans after 45 seconds of boiling. Using a skimmer, remove your vegetables and plunge them into ice water for 5 minutes.

2 Meanwhile, bring your water back to a boil, add your turmeric and cook your pasta for 1 minute if fresh, 5 minutes if dry. Drain with a skimmer and keep your cooking water.

3 In a sauté pan, melt your butter and olive oil, then place your veal medallions. Cook without browning too much for 4 minutes, then flip them. Sprinkle your tiny citron zest on top, cook for 4 minutes more, then remove from heat, cover and let rest.
Your "mise en place" is ready and your guests have finished the appetizers.
Reheat your water to quickly dip your tagliatelle and vegetables (drizzle with olive oil, salt and pepper) and heat the veal medallions again. Plate with care on hot plates with a little tomato coulis on each side and a basil leaf.
Thank you for the shipments from my friend Xavier Calizi
citron producer at Cape Corsica
lescedratsducapcorse.com
*You can indeed replace this magnificent product from Corsica with zest of combava or lime.