Veal Recipes

Spiedini di vitello con salsa di porro

45 minutes, plus marinating

Special instructions: You will need 8 wooden skewers and they should be soaked in water 30 minutes

4 servings.

Great for summer time on the barbecue or grill

Ingredients
1 1/2 lbs boneless veal loin, cut into 1-inch cubes
10 tablespoons extra-virgin olive oil plus more for grilling
1/4 cup red wine vinegar
5 garlic cloves, smashed and peeled 4 leafy sprigs fresh thyme
Freshly ground black pepper
2 large eggs, room temperature
1 medium leek (white and light green parts only), trimmed
Coarse sea salt
1 large tomato, cut into 1/4-inch slices

Directions
In a large bowl, whisk together 7 tablespoons oil and vinegar; stir in garlic, thyme and generous pinch pepper.
Add veal and toss to coat.
Marinate, covered and chilled, for 1 hour.

Bring a medium saucepan of water to boil. Using a slotted spoon, lower the eggs into the water; simmer for 9 minutes.
Transfer eggs to a bowl of ice water to stop cooking.
Let cool for 2-3 minutes, then peel.
Separate yolks from whites.
Cut leek crosswise into 1/2-inch rounds; wash in a bowl of cold water, agitating, then lift out and pat dry.

In a small skillet, combine leek, 2 tablespoons oil and 1/3 cup water; bring to a simmer and cook until leek is tender, about 5 minutes.
Let cool completely, then transfer mixture to a blender.
Add egg yolks, 2 tablespoons water, remaining tablespoon oil and generous pinch salt; purée until smooth (save egg whites for another use).

Heat grill to medium-high.
Remove veal from marinade and thread onto skewers.
Brush grill with oil.
Cook, turning frequently, 10 minutes for medium-rare; season with salt.
Serve with tomato slices and sauce.

Recipe source: La Cucina Italiana