Grenadin of veal Florentin by Grégory Cuilleron
A recipe made of cheese Philadelphia concocted by Grégory Cuilleron
Lemon parmesan pistachio parsley condiment
The supremes of 4 lemons
250g of shelled pistachios
1 bunch of parsley dish
200g grated Parmesan cheese
1 pot of Philadelphia nature
Stir the parsley leaves.
Mix all the ingredients roughly, then keep them cool (you can do this the day before)
Caesar sauce:
2 egg yolks,
4cc of Worcestershire sauce,
2 crushed cloves of garlic,
40 gr Parmesan powder or grated,
2cc of Dijon mustard,
1 tsp pepper from the mill,
8 cs of fjord (or any other stirred yoghurt)
4 desalted anchovies (without center ridge)
6cs of grapeseed oil.
Make the Caesar sauce by mixing all the ingredients.
Veal with Florentine in my way
4 veal grenadines
8 beautiful handfuls of fresh spinach
4 handfuls of spinach sprouts
100g Parmesan to make chips
50g grated Parmesan cheese
20cl of thick cream
4 slices of cecina (ham of beef) or lack of raw ham
4 long crusts 4 cm by 15cm about 3mm thick
4 quail eggs
50g of butter
1L of grape seed oil
Make the croutons, brush them with the 50g butter that you have taken care to melt. Cook in a hot oven between 2 plates or 2 sheets of parchment paper, in a hot oven, at 150 ° C until they have a beautiful golden color.
Reserve at room temperature
In a saucepan, sauté the spinach with a clove of garlic in 2 tablespoons oil.
When they have fallen, add the grated parmesan cheese and the cream and let simmer over very low heat.
Make parmesan shavings using a thrifter, then reserve them.
In a very hot frying pan, with 1 tbsp of grapeseed oil, fry the veal grenadines for 2 min on each side. Then reduce to low heat, and cook 5min on each side.
Turn off the fire, and put a lid on it.
