Food recipes

Veal piccatas, zucchini purée and tomato sauce


Ingredients for 4 persons :

  • 1 kg of courgettes
  • 4 cloves of garlic
  • 40 g semi-salted butter
  • 500 g of almost veal
  • 2 handfuls of coarse salt
  • Salt, freshly ground pepper

For the tomato sauce:

  • 3 cans of whole tomatoes
  • 1 onion
  • 2 cloves garlic
  • 4 sage leaves
  • 40g butter
  • 1 can of tomato paste
  • Sweet paprika (to taste)
  • 1 glass of white wine

Veal piccatas, zucchini purée and tomato sauce

- In a large saucepan, heat some water.

- Wash and cut the courgettes into pieces, without peeling them.

- Once the water boils, add the coarse salt.

- Peel and degerm the garlic cloves, reduce them to a puree.

- Pour the zucchini and garlic into the pan. Cook for about 10 minutes.

Zucchini should be cooked but remain slightly firm.

- Drain and pass the zucchini in a potato masher, fork or blender according to the desired texture. Squeeze them to remove excess water.

Add the butter, mix, season with salt and pepper.

- Pour into small casseroles or a large dish. Keep warm.

For the tomato sauce:

- Crush the tomatoes in a bowl.

- Peel and finely chop the onion and the degermed garlic.

- Wash, dry and chop the sage leaves.

- In a casserole dish, melt 20 g of butter then add the finely chopped garlic and onion. Sauté for 5 minutes.

- Stir in the tomatoes, tomato paste, sage leaves, paprika and white wine then increase the heat. Let the sauce boil for 10 minutes then put on low heat for a few moments. Reserve.

- Cut the almost veal into thin slices. Sear them in a very hot non-stick pan with 20 g of butter. Cook for about 2 minutes on each side, season with fleur de sel and pepper, then keep warm.

- Serve the veal piccatas accompanied by the zucchini purée and the Provencal sauce.


Recipe : A. Beauvais -Photo : F. Hamel

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