Use a frypan big enough to hold the two ‘White Rocks” Veal Rump with a little space to spare
Put 50ml extra virgin olive oil and heat to medium only
Put a 10cm tender branch of Tuscan Blue Rosemary and two hand fulls of crushed garlic into the hot oil, fry for 1-2minutes but do not allow to burn, them remove and discard.
Be generous with the sea salt and freshly ground black pepper on your “White Rocks”Veal then put into your hot oil and fry each side for approximately 4 minutes. The veal should show a little caramel colour on the outside.
Now quickly add 1 heaped tablespoon of hand torn Italian parsley leaves (no stalks) and 50ml of the fresh lemon juice immediately.
Raise the heat quickly and put the lid on the frypan, cook for 1 minute then turn off heat.
Put in a cool place to rest for 3-4 minutes with the pan lid still on.
Plate each serve of “White Rocks” Veal with its share of pan juices and sprinkle with 1 tablespoon of Parmesan crumbs.
Supply the guests with a piece of crusty bread to mop up and eat any left over juices.
Blend all ingredients for 2 minutes
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