Veal loin with mashed potatoes and Ali-olio sauce
2 servings
25 minutes
Veal chop with mashed potatoes and Ali-olio sauce is an exquisite dish of European cuisine that combines tender meat with aromatic herbs and a spicy sauce. Historically, veal dishes were valued for their tenderness and rich flavor, and the combination with rosemary and garlic makes it truly noble. Grilled chop covered with crushed pumpkin seeds acquires a crispy texture and nutty undertone. Mashed potatoes infused with olive oil, garlic, parsley, and a hint of chili complement the meat with velvety tenderness. This dish is perfect for a festive dinner or special occasion, impressing with its richness of flavor and harmony of ingredients.
1
Wrap the potatoes in foil, drizzling with olive oil and sprinkling with fresh rosemary.
- Potato: 150 g
- Olive oil: 60 ml
- Rosemary: 10 g
2
Brush the pork with olive oil and grill until medium rare-medium. Cut in half and coat with ground pumpkin seeds.
- Veal loin: 200 g
- Olive oil: 60 ml
- Pumpkin seeds (pepitas): 30 g
3
Heat olive oil. Add chopped garlic, parsley, and a bit of chili.
- Olive oil: 60 ml
- Garlic: 3 cloves
- Parsley: 10 g
- Chili pepper: 1 piece
4
We slightly mash the potatoes with a fork and generously pour sauce over them. Next to it, we place the pork chop. We salt and pepper everything.
- Potato: 150 g
- Veal loin: 200 g
