French Rack of Italian veal wrapped in unsmoked bacon with prune sauce and sculpted potatoes
Ingredients (4 people)
- 800 grams of French Rack of Italian veal
- 200 grams of thinly sliced fresh unsmoked bacon
- 200 ml of dry white wine
- 100 grams of white onions
- 100 grams of carrots
- 100 grams of celery
- 6 sage leaves
- 200 grams of dried stoned prunes
- 400 grams of small new potatoes
- Salt and black pepper
- Extra virgin olive oil
- Aromatic herbs
Elaboration
Wrap the French Rack in the bacon slices and tie with string to keep its shape. Place in an oven pan with the greens previously diced and a few aromatic herbs.
Add salt and pepper and pour a dribble of oil into the oven pan. Cook in an oven with a probe at a temperature of 59°C in the centre.
When half cooked, pour the white wine on top and add 100 grams of dried prunes broken up into small pieces.
Clean the potatoes and cut into small barrel shapes, dress with oil, salt and pepper, and place in the oven until cooked.
When the veal is cooked, remove from the oven and place to one side. Reduce the cooking juices and then filter through a fine sieve. Place on each plate the meat (one boned chop), the prune sauce and the baked potatoes.
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