For 4 people
Preparation : 45min
Cooking : 30min
INGREDIENTS
400g thin veal escalopes
8 anchovy fillets salted in oil
8 thin slices sweet chorizo
12 wooden picks
12 sheets sage
20ml olive oil
250ml of Collioure Rouge Les Abelles
Calf trimmings at your convenience
1⁄2 onion
250ml of bound veal stock
500g small beans
200g zucchini
4 purple artichokes
1⁄2 lemon
1 bunch of sage
Salt and pepper
RECIPE
BASE
Flatten the veal escalopes. On the escalope, place 3 half-slices of chorizo, the sage leaves and the anchovy fillets.
Roll everything up, prick with 3 wooden picks, cut between the picks. Keep and brown over high heat for 5 minutes before serving.
COLLIOURE SAUCE
Brown the veal trimmings in a little olive oil over high heat. Add the chopped onion.
Still over high heat, add the Collioure Rouge Les Abelles . Reduce for 30 minutes, add the veal stock, reduce again, season and pass the sauce through a strainer to smooth it. Keep warm in a bain-marie.
TRIM
Bring a large volume of salted water to the boil. Immerse the zucchini balls and beans in it for 5 minutes, then refresh them in iced water. Shell the beans.
Turn the artichokes into wedges and cook the quarters blind for 10 minutes in lemon water. Season and brown the vegetables in olive oil over high heat. For decoration, sprinkle with sprigs of sage.
FOOD & WINE PAIRING
Collioure Rouge The Schists of Valbonne
Wine and gastronomy
The marriage of two French know-how
A true symbol of French gastronomy, knowing how to pair food with wine is a culinary art! The development of these recipes was built around a passionate collaboration between the Christian Bourquin Professional Hotel High School in Argelès-sur-Mer and our cellar under the aegis of the 5 seasoned senses of our oenologist and cellar master, Jauffrey Canier.
The revisitation of the traditional flavors of the Catalan terroir mixing the spectra of tasting, this was the common thread for the First Year students of the BAC Professional Option Cuisine and Restaurant course. We had only one interest: to magnify a common terroir with infinite potential that inspires us every day.
