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Veal with Fava Bean Butter Recipe

  • 4servings
  • 840minutes

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Source: www.foodrepublic.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1 1/2-pound boneless veal breast

  2. 3 grapefruits

  3. 3 lemons

  4. 3 limes

  5. 3 oranges

  6. 1/2 teaspoon water

  7. 5 1/3 cups firmly packed brown sugar

  8. 2 1/2 cups table salt

  9. 8 ounces fresh ginger , peeled and thinly sliced

  10. 1/2 cup coriander seeds

  11. 1/4 cup whole cloves

  12. 1/4 cup black peppercorns

  13. 1/4 cup allspice berries

  14. 1/4 cup yellow mustard seeds

  15. 15 fresh thyme sprigs

  16. 4 teaspoons pink curing salt per gallon of brine

  17. 1/4 cup extra-virgin olive oil , plus more for drizzling

  18. Maldon sea salt

  19. 12 fava bean flowers

  20. 22 ounces fava beans , in the pod

  21. 1 1/3 cups Arbequina extra-virgin olive oil

  22. 30 grams glycerine powder

  23. 1/2 teaspoon fine sea salt

  24. 4 slices grilled country bread

  25. canola oil for deep-frying

  26. 2 pounds veal shanks , cut into 1-inch pieces (ask the butcher to do this)

  27. 8 1/2 cups chicken stock

  28. 1/2 yellow onion , diced

  29. 1 carrot , diced

  30. 2 celery ribs , diced

  31. 4 teaspoons unsalted butter

  32. Banyuls vinegar

  33. 8 snow peas

  34. 8 sugar snap peas

  35. 1 teaspoon extra-virgin olive oil

  36. fine sea salt

  37. 12 shelled fava beans , blanched and peeled

  38. 28 English Pea Pods , shelled

  39. 20 bean sprouts

  40. 4 baby carrots

  41. 4 baby turnips

  42. 4 baby radishes

  43. 8 borage flowers

  44. 3/4 cup sugar

  45. 1 2/3 cups almond flour

  46. 2/3 cup all-purpose flour

  47. 7 tablespoons plus 2 tablespoons ground coffee

  48. 1 teaspoon fine sea salt

  49. 6 tablespoons black cocoa powder

  50. 5 teaspoons ground cardamom

  51. 7 tablespoons unsalted butter , melted

Instructions Jump to Ingredients ↑

  1. Directions:

  2. For Fava Bean Butter Shell the fava beans and discard the pods. You should have about 101⁄2 ounces (300 g) beans.

  3. Bring a saucepan filled with water to a boil over medium heat.

  4. Prepare an ice bath. Add the fava beans to the boiling water and blanch for 3 minutes. Using a skimmer, transfer the beans to the ice bath. When the beans are cool, drain and peel them and put them in the blender.

  5. Line a shallow baking dish with plastic wrap. In a small saucepan, heat the olive oil to 140°F (60°C). Add the glycerine powder and stir well to combine. Pour the oil-glycerine mixture over the fava beans in the blender and process until completely smooth. Transfer the purée to the prepared baking dish, cover loosely with plastic wrap, and freeze overnight or up to 16 hours.

  6. Remove the frozen fava mixture from the freezer and transfer it to a cutting board.

  7. Chop it up, return it to the blender, and process one more time to make sure the purée is completely smooth.

  8. Transfer to a lidded container and refrigerate until ready to serve. It will keep for up to 3 days. When ready to serve, put the fava bean butter in a stand mixer fitted with the whisk attachment and whip on high speed until light. It should have the consistency of whipped butter. Serve immediately.

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