Milanese veal steak, puttanesca sauce, hard wheat gnocchi
IngredientsRecipe for 4
- Salt and pepper
- Olive oil
Preparation time: 35 min
In a blender, mix the origano with the flour.
Season with salt and pepper the veal then you have to paner a l'anglaise the meat, this means:
Dip the veal first in the flour/origano mix, then in an egg dip, then finally in the Panko breadcrumbs.
In a very hot pan with a lot of oil, fry the veal on each side. Finsh the cooking in hte oven for about 5 to 8 minutes.
Mix all the ingredients in a blender.
Mix hte dough with your hands and a bit of flour. Wrap with saran wrap and put aside in the fridge for 2 hours.
Remove from fridge, split the dough in several pieces and roll each one to form a long roll.
Cut each roll in slices 1 cm thick, flour them and put aside in a baking tray.
Cook in a large volume of salted water for 5 to 8 minutes and serve.
In a medium pot with olive oil, cook the garlic with anchovies and capers.
Add the crush tomatoes, a bit of water, cover with lid and bring to a boil for 5 minutes at high heat.
Lower the heat, add the fresh parsley and chopped olives. Season to taste.
Serve on the gnocchi.
« Make your recipes while having fun with friends or colleagues. »