Veal with pink pepper and squash puree

 Hey guys! What’s the autumn in your country/city? The weather here finally became amazing – only +29C! And in my home-city in Russia is  -7C! Which weather do you like more?
 I had the leftovers of squash in my fridge.. and I needed to come up with something to have for dinner. A very simple way to use it – make savory pancakes, but that idea seemed too boring for me. Further ‘excavations’ brought me a beet, a piece of pecorino cheese and a glass of red wine. And the idea came up!  Give it up and just drink wine. 😀
 So, the measurements in the recipe are given roughly, don’t be afraid to be an artist and make it to suit your own taste. The dish has a wonderful flavour, and this is a very simple way to cook. I served it over a bed of mashed squash and potatoes, and that was incredibly satisfying! Bright and slightly sweet squash and beet, mildly spicy pink pepper give that contented and warm-inside feeling which is what autumn cooking about.
Veal with pink pepper and squash puree

Veal with pink pepper and squash puree

  • Servings: 1
  • Difficulty: easy
  • Print
Ingredients
100-150g veal, cut into cubes
5 pink peppercorns, crushed
few sage leaves
1-2 Tbsp dry red wine, optional
80-120g squash or pumpkin, cooked and mashed
1 Tbsp beet, cooked and cut into cubes
1 small potato, cooked and mashed, optional
1-2 Tbsp pecorino cheese, grated
sea salt, to taste
1 Tbsp olive oil
 
Method
  • In a bowl put veal cubes, pink pepper, some salt and chopped sage. Pour in wine and stir well. Cover and let marinate for 10-20 minutes.
  • Make vegetable puree for the garnish. Combine mashed squash, potato and cheese together. Season to taste.
  • Heat an oil in a frying pan over medium heat. When oil is hot, add meat and fry it. Turn occasionally until done as desired and browned on all sides.
  • Mix pan-fried veal with beet cubes.
  • Put the squash puree on a serving plate. Arrange veal on top. Sprinkle with sage and pecorino cheese, if desired.
Of course a great glass of red wine goes hand in hand with this delicious veal.  😉
Enjoy the dinner!

31 thoughts on “Veal with pink pepper and squash puree

  1. What a beautiful photo!

    In response to your first question: it’s spring here and heading for 27 degrees C. It’s a nice change after the 39 we had on Sunday. Give me the 27/29//39 any day over -7.

  2. I love the recipe, sounds delicious and your photo is beautiful. I’m picky when it comes to weather. I guess answering the question I would take 29 but honestly thats too warm for me but -7 is too cold. See I told you I am picky, if I have a choice around 15 C is perfect.

  3. We are having a little chilly weather here in Oregon. Upper 40F. Compare to other parts of the US, not too bad I think, I like this dish! So homey and not complicated.

    • Wow, it’s really pretty cold! I hope you do have any heater at your house! Here, we can’t set the AC to work warm, so during chill months (of course it’s not minus here) I wear wool socks at home. 😀

  4. This veal sounds great! I just had the most amazing veal dinner on vacation in Mexico, totally craving it now! If you like squash, Check out my recipe for easy Curried Acorn Squash with Brown Rice and Raisins when you get a chance!

  5. Pingback: Radish-Cucumber salad | milkandbun

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