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Veal Fillet with Burrata

 
Type of Dish: Main
Serves:
6
Prep Time:
5 min
Marinating Time:
Cooking Time:
10 min
Primary Ingredient:
Best Suited for: Weeknight dinners

 

You might have to hunt to find real veal fillets, but they’re worth the effort.

Burrata is a super creamy cow’s milk cheese, sort of a super premium mozzarella which is being produced locally as well as being imported from Italy.

Walnuts are great in the Australian winter if you can be bothered cracking them.

Together they make a pretty special sort of salad.

Goes Well With

Ingredients

  • 2
    Veal Fillets
  • 1
    tbsp
    Olive Oil
  • 400
    g
    Burrata Cheese
  • 2
    Witlof
  • 1
    cup(s)
    Walnut Halves
    preferably fresh
  • 1/2
    cup(s)
    Whole Flat Leaf Parsley Leaves
  • 1
    tbsp
    Walnut Oil
    (substitute extra virgin olive oil)
  • 1/2
    tbsp
    White Wine Vinegar

Directions

  • 1 Brush the veal with the olive oil and season with sea salt and black pepper.
  • 2 Cook on a pre-heated flat grill over medium heat until rare/medium rare. Allow to cool then refrigerate covered until using.
  • 3 Make a salad by combining the walnut oil and vinegar in a bowl with sea salt and black pepper and tossing through the witlof, parsley and walnuts.
  • 4 Slice the veal thinly and arrange on a plate or in a bowl with the burrata and witlof and walnut salad.

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