Sicilian Veal over Bulgur Wheat
Autor: Andrii M.
- Bakłażan2 szt.225 kcal
- Brukiew3 szt.333 kcal
- Cielęcina359 g402 kcal
- Dynia98 g33 kcal
- Gorczyca6 g30 kcal
- Kasza bulgur98 g335 kcal
- Musztarda miodowa216 ml130 kcal
- Olej z pestek winogron11 ml97 kcal
- Rozmaryn2 gałązki5 kcal
- Sól5 g0 kcal
- Tymianek1 gałązka1 kcal
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Sicilian-inspired comfort food: tender veal paired with eggplant, rutabaga and pumpkin and bulgur wheat, finished with rosemary and thyme and a hit of mustard seed. 1. Pat the veal dry and season with salt, mustard seed. 2. Heat grapeseed oil in a heavy pan and sear the veal until it develops a deep golden crust, about 20 minutes. 3. Add eggplant, rutabaga and pumpkin to the pan and cook until just tender, stirring in rosemary and thyme for fragrance. 4. Cook the bulgur wheat separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of honey mustard before serving hot.