Piccata of grilled veal with hollandaise stracciatella

Ingredients

Piccata

• 1500 gr. Veal piccata

Hollandaise stracciatella

• 200 gr. Egg yolks
• 500 gr. Butter
• 100 ml Debic Culinaire Original
• 100 ml White wine
• 20 ml Lemon juice
• 65 gr. Black olives
• 5 gr. Salt

Mediterranean vegetable pasta

• 500 gr. Pasta
• 400 gr. Red peppers
• 400 gr. Yellow peppers
• 500 gr. Courgettes
• 50 ml Debic Roast & Fry

Method

Piccata

1. Grill the piccata until pink.
2. Season on both sides and cut into slices.

Hollandaise stracciatella

1. Reduce the Debic Culinaire Original and the white wine by half.
2. Add the egg yolks and heat gently.
3. Emulsify with some butter and add the lemon juice and minced olives.
4. Season to taste.

Mediterranean vegetable pasta

1. Grill the peppers on the outside and leave to cool in a plastic bag.
2. Remove the skin from the peppers and cut into the desired shape.
3. Cook the pasta al dente in salted water.
4. Cut the courgettes into the desired shape.

Assembly