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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
