Veal Ham

VEAL HAM IN TUNA SAUCE

Ingredients for 4 people:

• 400g veal ham

For the sauce:

• 150g good-quality tuna in oil
• 30g capers in oil (or in brine)
• 20g anchovy fillets in oil
• 2 hard-boiled egg yolks
• 30ml extra virgin olive oil
• water as needed

Tuna sauce preparation:

Cook the eggs in a small saucepan for 10 minutes. Blend all the ingredients together and add water until the desired consistency is achieved.

Dress the veal ham with the tuna sauce and garnish the dish with cherry tomatoes, anchovies and capers.

VEAL TATAKI ON GREEN SAUCE, MAYONNAISE AND CRISPY ONION

Ingredients:

• Cut of veal (at least 1.5 cm high)

For the sauce:

• 200g stale bread
• 2 tablespoons of apple (or wine) vinegar
• water as needed
• 30g anchovy fillets in oil
• 30g capers in oil (or in brine)
• 2 hard-boiled eggs
• 30ml olive oil
• 1 bunch of parsley
• classic mayonnaise as needed

Green sauce preparation:

in a small saucepan cook the eggs for 10 minutes. In the meantime, soak the stale bread in the water and apple vinegar until soft (but not mushy).
Next, whisk together the soaked bread, anchovy fillets, capers, hard-boiled eggs, extra virgin olive oil and the parsley leaves previously blanched for 30 seconds in salted water. This last step makes the parsley more digestible and keeps its colour more vivid.
Add a little water until the desired consistency is achieved.

Tataki preparation:

heat a frying pan over high heat; next, add extra virgin olive oil and the cut of veal. Brown the veal for 2-3 minutes on each side.
Garnish the dish with classic mayonnaise and crispy onion.

KATSU SANDO STUFFED WITH VEAL HAM, MAYONNAISE AND FRESH BABY SPINACH

Ingredienti:

• 100g veal ham
• 2 slices of milk bread (similar to Shokupan)
• Mayonnaise
• Whole grain mustard (to taste)
• Baby spinach

Preparation:

Toast the bread in the oven (or in a pan), spread with a layer of mayonnaise with mustard seeds, add the veal ham and raw baby spinach.

PASTRY WITH VEAL HAM, CREAM CHEESE, JULIENNED PEPPERS AND SPRING ONION

Ingredients:

• Savoury croissant
• 200g veal ham
• 50g soft stracchino cheese
• Extra Virgin Olive Oil
• ½ Red/yellow pepper
• Spring onion

Preparation:

blend 3-4 slices of the veal ham with soft stracchino cheese and a splash of water (until a creamy consistency is achieved).

Spread the emulsion on the croissant, add a few slices of veal seasoned with a drizzle of olive oil, the julienned peppers and the finely chopped spring onion (soak it in water first for a milder flavour).