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https://www.raiplay.it/programmi/esem... - Fabio prepares a second course based on meat. In a bowl he mixes the breadcrumbs with grated pecorino, chopped parsley, chopped garlic, oil, salt and pepper. Use the mixture to bread the slices of veal rump previously beaten. In the center of each slice he places a piece of caciocavallo and rolls them up, closing them with a toothpick. Then he cooks the chops in a pan. In the meantime Fabio prepares a caponata to accompany: he dices the onion and celery, quickly blanching them in salted water with the olives and capers. In a pan he sautés the shallot with oil and water, then adds the fennel, pumpkin, boiled vegetables and previously toasted almonds. He flavors with honey, white wine vinegar and finally with fresh mint. He serves the chops accompanied by the caponata. Ingredients for the chops: 400 g of veal rump 150 g of breadcrumbs 80 g of pecorino cheese 150 g of caciocavallo cheese 1 bunch of parsley 1 clove of garlic extra virgin olive oil salt and pepper For the winter caponata: 1 white onion 200 g of celery 1 shallot 200 g of pumpkin 150 g of fennel 80 g of orange honey 80 ml of white wine vinegar 60 g of pitted green olives 100 g of flaked almonds 50 g of capers 6 g of mint salt and white pepper Cooking: 160° for 15 minutes