Summary

Ingredients

For the garnish: a total of 200 g

• 4 stalks asparagus, white
• 1 small zucchini
• 50 g carrot (s), Parisian, frozen oods
• 50 g broccoli
• some butter, for frying

For the dough: (salt dough)

• 750 g salt
• 750 g flour
• 2 large egg (s)
• 170 ml water, up to 200
• 30 g rosemary, finely chopped needles
• 30 g thyme, finely chopped leaves
• 30 g oreano, dried

For the meat: (loin of veal)

• 100 g ham, air-dried pancetta
• 600 g veal, loaf on the bone
• salt and pepper
• 10 rosemary, finely chopped
• 10 g thyme, finely chopped
• 4 cloves garlic, pressed
• 2 tablespoons olive oil and a little butter
• 2 piece (s) egg yolks
• some cream

For the sauce:

• 120 ml veal stock or beef stock, dark
• 1 piece (s) shallot (s), cut into fine cubes
• 1 teaspoon tomato paste
• 120 ml red wine, dry
• 50 ml port wine, red
• 40 g olives, black, finely chopped
• Salt and pepper, from the mill
• Tortillas) :
• 700 g potato (s), cut into not too thin slices
• 3 medium onion (s), cut into cubes
• 1 clove garlic, sliced
• salt and pepper
• 2 tablespoon olive oil
• 2 tablespoon pine nuts, toasted

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Instructions

1. Salt dough:
2. Knead all ingredients into a smooth dough and wrap in cling film until you are ready to use them.
3. Garnish:
4. Peel the asparagus and cut off the woody end. Halve the bars with an oblique cut. Quarter the lower half of the sticks and wrap everything in a wet cloth until you are ready to use them. Separate the florets from the broccoli and set aside.
5. Wash the zucchini and cut lengthways into thin slices of approx. 2 mm with a slicer. Sprinkle the slices with a little salt and let stand for 10 minutes. Dab the leaked water with a kitchen towel.
6. Heat the olive oil in a grill pan. Fry the zucchini slices on both sides until they have taken on a little color. Place the finished slices on kitchen paper to degrease.
7. Bring a saucepan of salted water to a boil. Now blanch the asparagus stalks with heads for approx. 5 minutes, depending on their thickness. Soak the sticks in ice water and drain well. Now blanch the thinner, quartered sticks for 2 minutes, also rinse well and allow to drain.
8. Blanch the broccoli florets for 3 minutes, rinse and drain.
9. Finally, blanch the carrots for 3 minutes and rinse. Put the prepared vegetables aside in bowls until further use.
10. Veal:
11. Season the meat vigorously on all sides with pepper, salt, garlic and herbs. You may have to tie the meat a bit in shape. Heat a heavy pan. Add 2 tablespoons of olive oil and let it get hot. Fry the meat on all sides. Chill in the refrigerator.
12. Tortilla:
13. For the tortilla, peel the potatoes and cut into slices that are not too thin. Peel the onions and cut into large cubes. Heat the oil in a non-stick pan and fry the potato slices with onions and garlic over a gentle heat until the potatoes are soft but have not yet taken on any color. Let the potatoes cool in the pan.
14. Olive sauce:
15. For the sauce, melt some butter in a small saucepan and sweat the shallot cubes in it. Add tomato paste and sweat for a few minutes. Deglaze with the stock and red wine. Let the brew reduce over low heat. If necessary, cut the olives from the stone and set aside. Roast the pine nuts in a non-stick pan until golden.
16. Completion:
17. Season the sauce with the cut olives, salt and pepper and a little red port wine, and let it reduce further. If the sauce gets too thick, add some red wine if necessary. The result is a creamy sauce.
18. After all the preparations have been completed, roll out part of the dough on a floured work surface 8 mm thick and place on a baking sheet. Take the meat out of the fridge and cover well with the pancetta. Place the square on the dough. Brush the edges of the pastry with whisked egg yolk and cover with a second, slightly smaller, pastry sheet.
19. Cut into the dough for the bones and place the resulting strips between the bones. Close everything well. Brush the edges well again, then fold the protruding edges of the lower dough sheet over the wheels of the upper dough sheet and press firmly. Decorate the edges a little, brush everything with egg yolk and sprinkle the top with coarse salt.
20. Bake in a preheated oven at 220 ° C for approx. 45 minutes up to a core temperature of 56 ° C. Take out and let rest for 5 minutes.
21. While the meat is in the oven, whisk 6 eggs in a large bowl. Throw in the cold potato mixture. Heat a pan with olive oil over medium heat, cover with the potato and egg mixture and turn once. To do this, slide the tortilla, which has already set a little, onto a large saucepan lid, then turn it back into the pan.
22. For each serving, place 3 zucchini slices, slightly overlapping, on a work surface and fill with the lower sections of the asparagus. Roll up. In a pan, sauté the vegetables and the rolls in a little butter, season with salt and pepper.
23. Presentation:
24. Pour a mirror with the olive sauce, cut the veal off the bone and then into slices, arrange on the mirror. Cut pieces of cake out of the tortilla. Arrange a piece of tortilla and the vegetables on the plate, sprinkled with roasted pine nuts and serve.