Ingredients
- 4 pcs veal fillets
- 220 g long mignon aubergines
- 100 g red spring onion
- 10 g pine nuts
- 8 pcs large green olives
- 2 pcs camone tomatoes
- sugar
- vinegar
- garlic
- fennel seeds
- star anise
- marjoram
- chervil
- rosemary
- mustard
- extra virgin olive oil
- salt
- pepper
For the recipe of scented veal and light caponata, wing the fillets and cook them in a pan with a knob of butter flavored with 1 clove of crushed garlic, 1 star of anise and fennel seeds. The temperature should not be too high, to prevent the butter from turning black. Sprinkle the fillets with the butter turning them on all sides and removing the pan from the heat from time to time to moderate the temperature. They will serve 10-12 minutes in all. Let them rest for 5-6 minutes. Finally, brush them with 1 teaspoon of mustard diluted with a bit of water and «impanateli in chopped marjoram, rosemary and chervil.
FOR THE CAPONATA
Cut the aubergines in half lengthwise and cut the grilled meat. Also cut the spring onions and tomatoes in half. Cook the vegetables in the pan with a little oil over high heat for 3-4 minutes. Toast the pine nuts in a small pan for 2-3 minutes. Season the vegetables with the pine nuts, the chopped olives, a drizzle of oil, a pinch of sugar and a dash of vinegar and serve with the meat.
