Bonifacio: the recipe for Corsican tiger veal breaded with salinu, a tasty dish to discover – GEO

Do you love Corsica and feel like a chef? Here is a recipe that will delight you behind your stove!

Corsica is renowned for its dream landscapes, starting with its beaches and steep reliefs, ideal for hiking. But the Isle of Beauty is also a delight for gourmets. So, so that you can put Corsica on your plate, you can follow this recipe called "veal tiger in salinu, zita gratin with truffles and sheep tome, sauce with herbs from the maquis", by Pierre Landry, chef of Restaurant Les 4 Vents, in Bonifacio.

This is a modern recipe, made with typical foods from the Isle of Beauty. This is particularly the case for tabby veal and salinu. Zita are very popular pastas in Italy (and we remind you that Sardinia is only a few kilometers from Bonifacio).

Step 1

We start with the design of the sauce. This requires making a reduced veal jus (browned veal trimmings, cooked with aromatic garnish, such as carrots, onions, leeks, celery, garlic and tomatoes) in red wine, like a stew or of a civet, for 3 hours.

>>> If you want to discover the different stages of the recipe in pictures, go to our slideshow !

2nd step

Then you have to make the gratin, which requires 15 minutes of preparation and 1 hour of rest in the refrigerator.

Start by chopping the onions and chopping the garlic finely.

Step 3

Sauté the onions and garlic in olive oil, then deglaze with white wine. Then add cream, thyme, rosemary, plus a spoonful of truffle mushroom paste.

Step 4

Precook the pasta in boiling water for 4 minutes. Then finish cooking by adding the cream base for 4 minutes at least.

Step 5

Assemble the gratin in 3 levels, then cut 3 cm by 14 cm strips. Once done, put your gratins in the fridge for 1 hour.

Step 6

Bread the English-style pieces of veal. That is to say with flour, then with eggs, then with breadcrumbs. This must be made up of 60% "classic" breadcrumbs and 40% saline. This is a Corsican condiment with hazelnuts from Cervione.

Step 7

Brown the pieces of meat in olive oil + butter. Then place the 5 minutes in the oven at 180 ° C, for a pink cooking. Then let the meat rest for 5 minutes, out of the oven, covered with foil (all meats must rest as long as they were cooked in the oven).

Step 8

Put a thin slice of tome cheese on the gratins, and put them in the oven at 200 ° C for 5 minutes.

Step 9

Dress your plate with a thyme, chopped rosemary and salted decoration. And enjoy!

Read also :

⋙ Corsica: we tested swimming on horseback

⋙ Corsica: the 5 essential activities in Bonifacio

⋙ Discovering Corse-du-Sud

Categories Cooking

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