How to prepare Veal Chop With Pistachio Green Olive Pesto ?

Preparation:       

Preparation time: 10 mins 

Cooking time: 20 mins 

Serving: 6 

Ingredients:

• 15g Taggiasche olives each cut in 4 quarters
• 38g lemon dressing
• 20g octopus poaching liquid
• 30g shallots (peeled and cut in fine julienne)
• 5g brinned lemon peel (no ring cit in julienne)
• 3g Italian parsley (cut in julienne)
• 2 pieces poached octopus tentacles (poached for 2 hours, cut 4mm thick slices)
• 9 shavings garlic chips (crispy & golden brown)
• Malden sea salt
• Black pepper from the mill (coarse ground)

Instructions:

  For the Olive Tapenade Method

1. Put everything into a thermomix except parsley and lemon peel
2. Start mixing and slowly incorporate Olive oil until mixed well
3. Add parsley and lemon peel

 Veal Chop Method

1. Season generously with sea salt and grill to the desired temperature
2. brush with olive oil and season with black pepper from the mill

Posted by Coba Grills and we thank CHEF RICHARD EKKEBUS for this delicious recipe and the recipe link is https://urbanlifenstyle.com/2015/09/14/veal-chop-with-pistachio-green-olive-pesto-michelin-starred-chef-richard-ekkebus-at-mandarin-oriental-pudong-shanghai-fifty-8-grill/