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Veal With Fava Bean Butter Recipe

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main-dish low fat easter dinner italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 1 1/2-pound boneless veal breast

3 grapefruits

3 lemons

3 limes

3 oranges

1/2 teaspoon water

5 1/3 cups firmly packed brown sugar

2 1/2 cups table salt

8 ounces fresh ginger, peeled and thinly sliced

1/2 cup coriander seeds

1/4 cup whole cloves

1/4 cup black peppercorns

1/4 cup allspice berries

1/4 cup yellow mustard seeds

15 fresh thyme sprigs

4 teaspoons pink curing salt per gallon of brine

1/4 cup extra-virgin olive oil, plus more for drizzling

Maldon sea salt

12 fava bean flowers

22 ounces fava beans, in the pod

1 1/3 cups Arbequina extra-virgin olive oil

30 grams gylcerine powder

1/2 teaspoon fine sea salt

4 slices grilled country bread

canola oil for deep-frying

2 pounds veal shanks, cut into 1-inch pieces (ask the butcher to do this)

8 1/2 cups chicken stock

1/2 yellow onion, diced

1 carrot, diced

2 celery ribs, diced

4 teaspoons unsalted butter

fine sea salt

Banyuls vinegar

8 snow peas

8 sugar snap peas

1 teaspoon extra-virgin olive oil

12 shelled fava beans, blanched and peeled

28 English Pea Pods, shelled

20 bean sprouts

4 baby carrots

4 baby turnips

4 baby radishes

8 borage flowers

3/4 cup sugar

1 2/3 cups almond flour

2/3 cup all-purpose flour

7 tablespoons plus 2 tablespoons ground coffee

1 teaspoon fine sea salt

6 tablespoons black cocoa powder

5 teaspoons ground cardamom

7 tablespoons unsalted butter, melted

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