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Crispy cheese with veal garnished with cheese pudding and vegetables
Ripened Goat Cheese BeiraLacte | Queijo da Beira Baixa Picante DOP BeiraLacte | Queijo da Beira Baixa Amarelo DOP BeiraLacte
INGREDIENTS 4 pax
4 slices of Ripened Goat Cheese BeiraLacte
1 slice of Queijo da Beira Baixa Picante DOP BeiraLacte
1 slice of Queijo da Beira Baixa Amarelo DOP BeiraLacte
4 Veal medallions
1 dl (3oz.) of Vegetable oil
200 gr (0,4lbs) of Leek
200 gr (0,4lbs) of Carrots
2 dl (6oz.) of Bechamel sauce
Olive oil to taste
Salt to taste
Pepper to taste
PREPARATION
Season the medallions with salt and pepper. Set aside, slice the cheese and remove its rind. Melt the cheese in the microwave oven. Cut the vegetables into thin julienne strips, sauté them in olive oil and season with salt. Fry the medallions in fat and set aside. Prepare the sauce; add the béchamel sauce with the spicy cheese, warm over medium heat until the cheeses melt. Place the bed of vegetables and the veal medallions with the cheese pudding on a plate, baste with the sauce and garnish with the crispy cheese.
