Veal Kebab Larded with Garlic and Sage, Roasted …

2 hours, elaborate For the polenta:

Boil poultry soup with thyme, rosemary, garlic clove.

Take out kitchen herbs and garlic clove, mix in polenta. Make about 15 min, stirring always another time. Mix in 1 to 2 tbsp olive oil and 2 tbsp butter and the grated Parmesan, pour onto a baking sheet and cool. Cut cooled polenta into small pieces, sprinkle with flour and toast in a little bit of olive oil until golden brown.

Skin the garlic, wrap with the sage leaves. With a narrow kitchen knife, poke holes all around the veal veggies, lard with the sage-wrapped garlic cloves. Season the meat with salt and pepper and fry in hot oil. Add the vegetable cubes, sauté and extinguish with red wine. Add the kitchen herbs and pour the veal stock. Cook the veal in the oven at 150 °C, turning frequently, for about 1 3/4 hours.

Remove the veal meatballs and pour the stock through a sieve. Boil the sauce by more than half, season to taste with salt and freshly ground pepper, finally fold in the cold butter. Serve with the fried polenta.

Drink:

Pinot blanc : O-title : Veal veal with garlic and sage spiced, : > fried polenta.

Our tip: Use high quality red wine for a particularly fine taste!

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