Veal brisket with crispy polenta and ratatouille

Name: Veal brisket with crispy polenta and ratatouille
Ingredients: 60 g Polenta roll; 75 g Special ratatouille; 200 g Veal brisket black aged pepper; 90 g Green asparagus; 5 g Crispy onions; 0.12 units.items Tray of shiso leaves; 5 g Basil pesto

Veal brisket with crispy polenta and ratatouille.

This recipe uses our Chef’s Creation products, allowing you to serve the most delicious dishes in no time. Read all about Chef’s Creation here.

Ingredients

60gPolenta roll

75gSpecial ratatouille

200gVeal brisket black aged pepper

90gGreen asparagus

5gCrispy onions

0.12units.itemsTray of shiso leaves

5gBasil pesto

Preparation

Portion the veal brisket to the desired size and sear until crispy in a hot pan.
Cut the polenta into slices of the desired thickness and fry.
Season with salt.
Cut the ends off the asparagus and peel with a vegetable peeler.
Blanch the asparagus briefly.
Gently heat the ratatouille in a small saucepan.
Arrange all ingredients into a beautiful whole and garnish with shiso leaves and crispy onions.