French Rack of glazed Italian veal with dry marsala and brown cooking juices accompanied by sweet bread and French beans with bacon.

Method

For the French Rack:
Tie the veal so that it keeps its shape, dress with salt flavoured with rosemary and thyme, and add the pepper. Place in an oven pan with a dribble of oil together with the vegetables. Cook in an oven with a probe and a humidity function, at a humidity of 20% and at a temperature of 58°C in the centre and 140°C in the oven chamber. When half cooked, add the dry marsala. When cooked, place the meat to one side. Place the cooking juices on a hot plate to reduce; if necessary, bind with a knob of roux. Only afterwards, add the 200 grams of veal cooking juices and lastly filter the sauce.

For the Sweet Bread:
Place all the ingredients in a kneading machine and knead until the ingredients are well blended and without lumps. Place to rise in a buttered mould of the crème caramel type until it has tripled in volume. Cook in the oven at 150°C for 40 minutes.

For the accompaniment: 400 grams of French beans, 4 slices of bacon. Cook the French beans in salted boiling water and drain when they are still firm. Wrap them in the bacon to form bunches. Briefly stir fry the bunches in a pan with a dribble of oil.

Presentation

Cut the sweet bread into slices and then into segments. Cut the French Rack into chops, add the sweet bread segments and, lastly, pour over the sauce. Garnish with a bunch of French beans.