At the organic meat butcher, heart is a
cheap cut so it is very affordable, and I like the texture very much. I use peach because it is in season and adds a touch of sweetness.
1. Cut heart into bite size pieces, season
with salt, soy sauce, pepper and cornstarch.
2. Peel and cut peaches into similar size,
wash a handful of basil leaves.
3. Sear veal heart until just cooked,
around 2 minutes, add a big spoonful of cream fresh to de-glace the pan, stir
in peach and basil and ready to serve.
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