Recipe: Veal Scallops Piedmont Style

Name: Rouelles de veau a la piémontaise
Prep time: 20 min
Cook time: 90 min
Total time: 170 min
Yield: 4 portions
Ingredients: 4 belles rouelles taillées dans le jarret de veau fermier de 220 g environ; 1 boite de tomates bio au jus émondées; 400 g de jeunes carottes épluchées et taillées de la taille d'un dé a coudre; 1 oignon jaune taillé en mirepoix; 2 gousses d'ail épluchées le germe retiré et hachées; thym citron et 2 feuilles de laurier; 2 oranges sanguines les zestes retirés et blanchis puis les tranches retirées une a une le jus dans la sauce.; 10 cl de vin blanc; 200 g de pâtes \\"Rigatoni\\" cuites 12 minutes et rafraîchies.; Huile d'olives et beurre fin; sel fin et pointe de curcuma.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4/5 (5 reviews) Other dishes

Prep 20 min

Cook 90 min

Rest 1h

Total 2h50

Servings 4 serv.

Ingredients for 4 servings

4 beautiful veal scallops cut from the shank of farm-raised veal, approximately 220 g each
1 can of organic tomatoes in juice, peeled
400 g of young carrots, peeled and cut into small dice
1 yellow onion, cut into mirepoix
2 cloves of garlic, peeled with germ removed and chopped
lemon thyme and 2 bay leaves
2 blood oranges with zest removed and blanched, then slices removed one by one, juice added to the sauce
10 cl of white wine
200 g of "Rigatoni" pasta cooked for 12 minutes and cooled
Olive oil and fine butter
fine salt and a pinch of turmeric

Step-by-step directions

1 Preheat your oven to 180°C (gas mark 6)

2 In an oven-safe casserole, melt a little butter and olive oil, then brown your 4 scallops. Add the tomato, mirepoix of onions, thyme, bay leaf, garlic, carrots, orange juice, zest, a teaspoon of turmeric and a pinch of fine salt. Deglaze with 10 cl of white wine, cover and place in the oven for 1 hour 30 minutes or 5 hours at 85°C (low temperature).

3 In a saucepan, add a generous knob of butter and gently reheat your pasta, season with salt and white pepper. When you plate it, arrange the pasta so that it stands upright.

4 Plate your scallops and garnish, remove thyme and bay leaf and orange slices, then arrange the carrots and rigatoni around it, alternating them to create an attractive presentation.
I chose this type of pasta so you can pour sauce into it on your plate.

Boudin blanc Jarret