Seventh rib of a milk-fed veal with baked vegetables and homemade adjika
1 serving
90 minutes
The seventh rib of a milk-fed calf with roasted vegetables and homemade adjika is a true embodiment of the Georgian gastronomic soul. The carefully selected rib of a six-month-old calf grilled to a perfect medium-medium well acquires a rich meaty flavor with a slight smoky note. The garnish of baked eggplant and sweet pepper mixed with tomato concasse and garlic adds freshness and balance to the dish. Homemade adjika adds special spiciness, filling each piece with vibrant Georgian character. This dish is perfect for both family dinners and festive gatherings, delighting guests with its aroma and rich taste. Cress salad completes the composition by adding a light spiciness. The flavor transports you to sunny Georgia, reminding you of warm evenings and the hospitality of this region.
1
For this dish, the seventh rib of a six-month-old calf is suitable. We grill the calf to medium-medium well doneness.
- Bone-in veal: 250 g
2
Preparing tomato concasse: remove all seeds from the tomatoes and dice them finely.
- Tomatoes: 1 piece
3
Grill the eggplant and pepper. Chop the eggplant finely and mix it with tomato concasse. Add minced garlic.
- Eggplant: 100 g
- Red sweet pepper: 2 pieces
- Garlic: 2 cloves
4
We place the vegetables on a plate, next to the veal and adjika. We salt and pepper everything well, and sprinkle with cress salad.
- Adjika: 30 g
- Garden cress: 3 g
- Olive oil: 10 ml