Name: Veal, white onion and anchovy crostini
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 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; 2½ white onions, thinly sliced; 2 garlic cloves, finely chopped; 4 anchovy fillets; 2 thyme sprigs

Veal, white onion and anchovy crostini

Australian Gourmet Traveller recipe for veal, white onion and anchovy crostini.

Serves 6

Prep

20M

Cook

20M

Total

40M

Ingredients

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

2½ white onions, thinly sliced

2 garlic cloves, finely chopped

4 anchovy fillets

2 thyme sprigs

Method

Main

1.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.

2.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.

3.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.

4.Combine herbs, anchovy, lemon rind, lemon juice and remaining oil in a small bowl, season to taste.

5.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.
Notes

Styling by Geraldine Muñoz

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.