Serves

4

Information

Preparation Time: 10 min Cooking Time: 15 min

Ingredients

Organic Veal Medallions - Herdade do Freixo do Meio (4 medallions) • Baby carrots (unpeeled) 1pk • Purple potatoes 8 • Pearl onions 16 • Malt vinegar - Sarsons • Potato gnocchi - De Cecco • Veal stock • Unsalted butter - Milsani • Unfiltered olive oil - Terras de Portugal • Flor de Sal - Maria do Monte

Method

Reduce the malt vinegar to half its original volume • Peel the onions and sauté them shortly in some olive oil and butter • Add the vinegar and continue cooking, slowly • Sauté the medallions in a hot pan, 1 min each side. Season with flor de sal and freshly ground pepper • Place them in a preheated oven (160ºC) for four minutes • Keep warm • Wash and cook the potatoes and carrots till “al dente”, sauté them in olive oil • Cook the potato gnocchi in boiling salted water for 5 min • Drain and sauté in olive oil with some butter • Add the veal gravy to the onions and reduce again a little • Arrange as depicted in the accompanying image