Veal chop and courgettes in olive oil with a subtle flavour

Huile d'olive de Nyons PDO Lucques du Languedoc PDO
Subtle flavour
Côte de veau et courgettes à l’huile d’olive goût subtil
A PDO
Preparation
20 min
A PDO
Resting time
30 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Gluten-free Summer

Ingredients

A PDO
For 4 personnes
  • 4 veal chops
  • 4 tablespoons of mild-flavoured olive oil
  • 1 grapefruit
  • ½ teaspoon of crushed coriander seeds
  • ½ teaspoon of turmeric
  • 1 tablespoon of ketchup
  • Sichuan pepper
  • Guérande salt PDO
Support:
  • 4 courgettes
  • 1 onion
  • 2 tablespoons of mild-flavoured olive oil
  • Herbes de Provence PGI
  • 50 g of Lucques olives from Languedoc PDO

Tip

For this veal chop, we recommend a subtly flavoured olive oil from Nice PDO, from Nyons PDO, from the Languedoc AOC, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Grossane, Lucques, Négrette, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault … To accompany the barbecue, we also offer a pork rib marinated in Corsican olive oil – Oliu di Corsica – harvested using traditional methods PDO, a rib of beef in a herb crust, chicken and peach skewers, and much more!

Instructions

  • Prepare the marinade for the meat by mixing the mild-flavoured olive oil, grapefruit juice, coriander and turmeric, then brush it over the veal ribs. Leave to marinate for 30 minutes at room temperature.
  • Wash and slice the courgettes into rounds. In a casserole dish, gently fry the finely chopped onion in a tablespoon of mild-flavoured olive oil. Add the courgettes and a tablespoon of mild-flavoured olive oil, then season with salt and pepper and sprinkle with herbes de Provence. Cook for about ten minutes.
  • Heat up the barbecue (or the oven, or a frying pan), then cook the veal chops (set the marinade aside) for 8 to 10 minutes on each side until cooked to medium. Season with salt and pepper once cooked.
  • Reduce the marinade in a small saucepan, then add the ketchup.
  • Serve the veal chops with the grilled courgettes and the reduced marinade.

Tip

For this veal chop, we recommend a subtly flavoured olive oil from Nice PDO, from Nyons PDO, from the Languedoc AOC, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Grossane, Lucques, Négrette, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault … To accompany the barbecue, we also offer a pork rib marinated in Corsican olive oil – Oliu di Corsica – harvested using traditional methods PDO, a rib of beef in a herb crust, chicken and peach skewers, and much more!
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

The PDO olive Lucques du Languedoc is a green olive characterised by subtle aromas of buttery avocado and, at times, even fresh hazelnut or freshly cut hay. Tender and melt-in-the-mouth, this olive is also mild. It is ideal for this recipe; however, if you do not have any, you can opt for olives de Nîmes PDO or olives cassées de la Vallée des Baux-de-Provence PDO. 

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