Veal with asparagus and fava bean coulis
It’s Springtime in Rome! This is the season to taste asparagus, fava beans, zucchini flowers, artichokes, mint, and strawberries (yummy!). Unfortunately, Spring produce does not last long so you have to make the most out of Spring harvest products before Summer’s produce arrives into markets!
Even though some Spring and Summer vegetables (vegetables grown in greenhouses) are found year round in markets throughout Italy, I definitely recommend not to buy off-season vegetables for the following reasons:
Off-season vegetables taste like nothing (have you ever tried strawberries in December?).
Greenhouse vegetables are more expensive since cultivation methods increase costs.
Consumption of off-season vegetables may cause diseases since they contain more pesticides.
Nature has its own wise way to nurture us.
Therefore I wanted to make a main course that included season vegetables. Here’s the recipe…
- 6 veal fillets already been pounded approximately a 10 cm diameter each
- Some asparagus with their ends cut (about 7-10 depending on thickness).
- 1 cup of fava beans. Boil fava beans for over medium-high heat for about 7-9 minutes. Peel them and set them aside.
- fresh Roman mint (Menta Romana)
- red peppercorns.
- Grated Pecorino Romano cheese
- Some shaved Pecorino Romano cheese flakes.
- Salt and pepper to taste.
Carefully slice asparagus lengthwise into 4 slices. Steam asparagus in a vapor pot for about 5 -7 minutes. Asparagus have to remain crunchy.
Combine cooked asparagus, with chopped mint, olive oil, and salt and pepper to taste.
In a blending beaker combine boiled fava beans, 1/3 cup olive oil, and 2 tablespoons of grated Pecorino Romano cheese. Blend the mixture using an immersion blender, adding water for desired consistency.
In a skillet heat olive oil over medium-high heat, and grill veal slices until golden.
Spoon the sauce on a plate by forming a circle.
Place one veal slice over the sauce.
Place the asparagus-mint mixture on top of the veal.
Place some shaved pecorino over the asparagus-mint mix.
Place another slice of veal on top.
Repeat layering with asparagus and shaved pecorino.
Finish by placing another slice of veal. Arrange the top part by placing some asparagus tips and some mint leaves.
Drizzle with olive oil and sprinkle with ground red peppercorns.