List of Ingredients
- rack of veal, trimmed
- 1 LB. of chicory
- 1/2 orange
- 1/2 lemon
- Whole grain mustard
- Pepper
- Extravirgin olive oil
- Salt
Method
Remove the tough bottom of the chicory, then separate the leaves, slice them into strips and place them in ice water to make them crunchier.
Tie up the rack of veal to help it keep its shape while cooking, and add a generous amount of salt and pepper. Brown it on all sides with 4 tablespoons of butter in a large pan for about 10 minutes, then place it in a baking dish and roast it in the oven at 400°F for about 1 hour. Remove from the oven and pour the roasting juices into a saucepan. Reduce them for 5 minutes, then add the grated rind of a lemon and orange and the juice of the orange.
Drain the chicory and season it with a little oil, a pinch of salt and a tablespoon of mustard. Serve the sliced rack of veal along with its sauce and the chicory.