Grilled veal chop, vegetables and summer truffle
Main Preparation 30 minutes
Service 4 people
Difficulty 3/10
Ingredients
- 2kg Bazas veal chop
- 150g summer or white truffle
- 8 courgette/zucchini flowers
- 1 aubergine/eggplant
- 4 plum tomatoes
- 150g cherries
- 2 cloves new pink garlic
- Espelette pepper
- Salt and pepper
Preparation
- Fire up the barbecue with vine-shoots, leaving some embers. Sear the veal chop for about 5 mins on each side according to thickness. The meat should still be pink.
- Cut the aubergine/eggplant into 1cm slices and put them on the grill.
- Cut the courgette/zucchini flowers in half lengthwise and fry them in a knob of butter.
- Cut off the bottom of the tomatoes so that they sit more easily on the barbecue.
- Pit the cherries (remove the stones). Warm the tomatoes and the cherries on the barbecue.
- Chop the garlic and add it to olive oil with Espelette pepper to make a scented oil.
Prepare some truffle shavings. - Coat the vegetables, tomatoes and cherries with scented oil and season with salt and pepper.
- Carve the veal chop and plate up with the vegetables.
Sprinkle with summer or white truffle shavings .