For 4 people
- 700g veal loin in one piece
- 5 tbsp Corovita sage olive oil
- 1 clove of garlic
- salt, pepper
- Separate any thick tendons from the veal loin and use them for other purposes.
- Place the meat, oil, and garlic clove in a sous vide bag and seal. (Or, place it in a thick plastic bag, wrap it tightly, and tie it securely.)
- Cook the meat in a sous-vide device at a water temperature of 57°C for approximately 45 minutes.
- When the internal temperature reaches 57°C, unwrap the meat, season well, and sear on all sides. Let it rest for 5 minutes, covered with aluminum foil. Cut into slices.
- 2 shallots
- 50g butter
- 40g flour
- 200ml white wine
- 200ml cream
- 1 bay leaf, salt, pepper
- Cut shallots into rings, melt butter in a pan or pot, add shallots and sauté until colorless.
- Dust with flour and add the white wine while stirring.
- Once the sauce thickens, add the cream and season with spices, then simmer gently for 5 minutes.
- 200g floury potatoes
- 50g flour
- 40g chopped olives
- 10g durum wheat semolina
- 1 egg yolk
- salt, nutmeg
- Boil potatoes with the skin on until soft, peel and mash while still hot.
- Stir the remaining ingredients into the still warm potato mixture.
- Roll the potato mixture into long “sausages” and portion into equal-sized pieces.
- Shape as desired and place in boiling, salted water. Wait until they float, then remove after another 5 minutes. Alternatively, lightly fry in a pan.
- 8 slices of Parma ham
Place ham slices between two layers of baking paper and bake in the oven at 200°C for about 10 minutes until crispy. - 12 large sage leaves
- 100ml Corovita sage olive oil
- Heat oil to 160°C and fry the leaves briefly until crispy.
- 50g pine nuts
Lightly toast the pine nuts in a pan without adding any oil.
Completion: - Arrange a portion of gnocchi with some sauce in a deep plate.
- Place a slice of veal on top.
- Garnish with bacon, pine nuts and sage.
