ingredients

600 g of veal flesh
2 white peaches
16 peeled almonds
50 g of parmesan cheese
400 g extra-fine green beans
4 tbsp. to s. lime juice
4 tbsp. to s. 1 drizzle of olive oil

Equipment

1 board 1 knife
1 colander
1 clean linen
1 deep plate
6 plates or 6 verrines

Steps

Veal tartare with peach

In advance: cut the veal into minids of approx. 5 mm, keep in the fridge. Cook the al dente beans (still a little firm), in just their salted water. Drain immediately in the colander under cold water. Dry in the laundry.

10 min before serving: on the deep plate, cut the peaches into thin slices, recover up to 4 tablespoons. to s. juice, mix with lime. Mingle in order with the chopped veal: olive oil, freshly ground pepper, peach-lemon juice, salt a little.

To serve: form 6 heaps on 6 plates, or place in 6 verrines, surround beans. Take the parmesan in chips, bake the almonds with a knife, sow everything on the tartare and the beans. Place the peach slices, drizzle with olive oil.

tips

Veal. Tender, of fine taste, easy to cut, prefer the beautiful noble pieces of the back part: nuts, sub-nuts or quasi. • Lean, most pieces of raw veal contain no more than 8% fat (only 3% for nuts). They also provide vitamins B3 (PP) and B12.