Veal, white onion and anchovy crostini

AT A GLANCE

  • Serves 6 people

  • 1 ficelle, thinly sliced diagonally (see note)
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 450 gm veal fillet, trimmed
  • ¼ cup coarsely chopped flat-leaf parsley
  • 1 tbsp thyme leaves
  • 1 anchovy fillet, finely chopped
  • 1 lemon, finely grated rind and juice only
  •  
  • White onion and anchovy paste
  • 100 ml olive oil
  • white onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 4 anchovy fillets
  • 2 thyme sprigs
01   Preheat oven to 200C. Place ficelle slices in a single layer on an oven tray. Drizzle with 20ml olive oil, season to taste and bake until golden and crisp (5-8 minutes), set aside to cool.
02   Meanwhile, for white onion and anchovy paste, heat olive oil in a saucepan over medium heat, add remaining ingredients, stir occasionally until onion is very tender (10-15 minutes). Remove thyme, season to taste, process in a food processor until very smooth, set aside.
03   Heat 20ml olive oil in an ovenproof frying pan over medium-high heat. Season veal to taste. Add to pan and turn occasionally until browned on all sides (5-6 minutes) then transfer to oven and roast until medium-rare (2-3 minutes). Rest for 10 minutes covered wtih foil, then slice very thinly.
04   Combine herbs, anchovy, lemon rind, lemon juice and remaining oil in a small bowl, season to taste.
05   To serve, spread crostini with onion and anchovy paste, top with sliced veal, spoon over herb oil and serve immediately.

Note Ficelle is a thin breadstick available from select bakers. If unavailable, substitute a baguette.

Recipe:

GOURMET FOOD TEAM

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND GOURMET FOOD TEAM

FEATURED IN

May 2009

May 2009

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