Veal Heart with Rice, Tomatoes and Egg Gremolata

Ingredients

• veal heart (prepared into escalopes, then cut into thin strips)
• parsley
• garlic (minced)
• olive oil
• lemon juice
• salt (quantity not specified)
• pepper (quantity not specified)
• lemon zest (zest from the lemon used for the juice)
• eggs (hard-boiled, prepared à la gribiche)
• fresh tomatoes (the last tomatoes from the garden)
• sun-dried tomatoes (with olive oil)
• onion (thinly sliced)
• cooked rice (day-old rice)

Steps

1. 1

   Prepare the heart as escalopes, then cut it into thin strips. Leave it uncovered at room temperature while preparing the other ingredients.

2. 2

   Prepare the gremolata by combining the parsley, minced garlic, olive oil, lemon juice and zest, salt and pepper.

3. 3

   Hard-boil the eggs, then prepare them à la gribiche to add to the garnish.

4. 4

   Thinly slice the onion and prepare the fresh and sun-dried tomatoes.

5. 5

   Stir-fry the fresh tomatoes, the sun-dried tomatoes with their olive oil and the sliced onion in a wok for a few minutes.

6. 6

   Stir-fry the day-old cooked rice in the wok.

7. 7

   Briefly sear the heart in the wok, just until done, without overcooking it.

8. 8

   Combine the rice, tomatoes, heart and gremolata with the hard-boiled eggs, then serve.

Notes

No precise quantities are provided. The creator does not detail the preparation of the eggs à la gribiche or the final assembly; these elements should be adapted as needed. The exact cooking time for the heart is not specified: avoid overcooking it.

Nutrition per serving

• main course
• meat
• offal
• rice
• wok
• gluten-free