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Veal with Fava Bean Butter

yield: 4 total time: 840 minutes
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Ingredients

  • 1 1/2 pounds veal breast boneless
  • 3 grapefruits
  • 3 lemons
  • 3 limes
  • 3 oranges
  • 1/2 teaspoon water
  • 5 1/3 cups firmly packed brown sugar
  • 2 1/2 cups table salt
  • 8 ounces fresh ginger peeled and thinly sliced
  • 1/2 cup coriander seeds
  • 1/4 cup whole cloves
  • 1/4 cup black peppercorns
  • 1/4 cup allspice berries
  • 1/4 cup yellow mustard seeds
  • 15 thyme sprigs fresh
  • 4 teaspoons curing salt per gallon of brine
  • 1/4 cup extra-virgin olive oil plus more for drizzling
  • Maldon sea salt
  • 22 ounces fava beans in the pod
  • 1 1/3 cups extra virgin olive oil Arbequina
  • 30 grams glycerine powder
  • 12 fava bean flowers
  • 4 slices country bread grilled
  • canola oil for deep-frying
  • 2 pounds veal shanks cut into 1-inch pieces, ask the butcher to do this
  • 8 1/2 cups chicken stock
  • 1/2 yellow onion diced
  • 1 carrot diced
  • 2 celery ribs diced
  • 4 teaspoons unsalted butter
  • fine sea salt
  • vinegar Banyuls
  • 1/2 teaspoon fine sea salt
  • 8 snow peas
  • 8 sugar snap peas
  • 1 teaspoon extra virgin olive oil
  • fine sea salt
  • 12 fava beans shelled, blanched and peeled
  • 28 pea pods English, shelled
  • 20 bean sprouts
  • 4 baby carrots
  • 4 baby turnips
  • 4 baby radishes
  • 8 borage flowers
  • 3/4 cup sugar
  • 1 2/3 cups almond flour
  • 2/3 cup all-purpose flour
  • 9 tablespoons ground coffee
  • 1 teaspoon fine sea salt
  • 6 tablespoons cocoa powder black
  • 5 teaspoons ground cardamom
  • 7 tablespoons unsalted butter melted
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