Veal Recipe

Cooking Instructions

1. 1

   Prepare the Veal

   Rub the veal porterhouse with ground coriander, olive oil, salt, and black pepper. Let it marinate for at least 30 minutes at room temperature.

2. 2

   Cook the Veal

   Preheat a grill or grill pan over medium-high heat. Grill the veal for about 6-7 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let it rest for 5 minutes before slicing.

3. 3

   Prepare the Asparagus

   In the same grill, add the asparagus stalks and grill for 3-4 minutes until tender and slightly charred. Remove from the grill and set aside.

4. 4

   Toast the Pine Nuts

   In a small skillet over medium heat, toast the pine nuts until golden brown, about 2-3 minutes. Remove from heat and set aside.

5. 5

   Make the Cannellini Bean Purée

   In a blender, combine the cannellini beans, minced garlic, lemon juice, olive oil, and a pinch of salt and black pepper. Blend until smooth, adding water if necessary to reach desired consistency.

6. 6

   Prepare the Gremolata

   In a small bowl, mix together the chopped parsley, pink peppercorns, lemon juice, and a pinch of salt.

7. 7

   Plate the Dish

   On a serving plate, spread a generous portion of the cannellini bean purée, lay the grilled veal on top, and arrange the grilled asparagus on the side. Sprinkle with toasted pine nuts and finish with the pink peppercorn gremolata.