Piccata De Veau È La Poutargue

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4 veal escalopes, sliced thin.

50 grams of poutargue, aka bottargo or bottarga

1 organic lemon

50 grams yellow raisins

2 good sized shallots

1/4 cup white wine vinegar

1/4 cup rosé wine

1 small bouquet of basil, about 15 large leaves

1 tablespoon olive oil

white pepper

2 tablespoons of walnut oil

1/4 cup beef stock, reduced to 1 tablespoon

1 tablespoon sherry vinegar

Salt and white pepper

200 grams of arugula, washed and dried for final serving