Louise-Adélaïde Boisnard 1:25 p.m., January 28, 2023, modified at 1:27 p.m., January 28, 2023
Every Saturday, the team at La table des bons vivants offers you seasonal recipes to make at home to enjoy with family or friends.
This week, chef Julia Sedefdjia from the Cicéron and Baïeta restaurants in Paris offers you her almost veal studded with anchovies.
Quasi of veal studded with anchovies from Julia Sedefdjian
Ingredients
1 quasi veal of about 850 g
12 anchovy fillets
1 sprig of thyme
2 cloves garlic
Olive oil
Salt pepper
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Slightly incise the meat lengthwise with a knife.
Using a needle, prick the quasi de veau lengthwise by inserting the anchovy fillets (rolled on themselves at the tip of the pike).
Preheat the oven to 190°C.
Heat the oil and add the peeled and crushed garlic cloves and the sprig of thyme.
Once the oil is hot, brown the meat on all sides, about 4 minutes.
Off the heat, let the meat rest for 15 minutes then bake for 4 minutes.
Carve the meat and serve with roasted seasonal vegetables (celery, squash, carrots, etc.).