{"id":3979,"date":"2024-01-22T15:21:34","date_gmt":"2024-01-22T15:21:34","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=3979"},"modified":"2024-01-22T15:54:59","modified_gmt":"2024-01-22T15:54:59","slug":"recette-de-noix-de-veau-daveyron-et-du-segala-a-lalliaire","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/fr_fr\/recette-de-noix-de-veau-daveyron-et-du-segala-a-lalliaire","title":{"rendered":"Recette de noix de Veau d’Aveyron et du S\u00e9gala \u00e0 l’alliaire"},"content":{"rendered":"\t\t
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Roulade de noix de Veau d'Aveyron et du S\u00e9gala \u00e0 l'alliaire<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Recette de Yoann Hue tir\u00e9e du livre \"Veau d'Aveyron et du S\u00e9gala\"<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Photo de Christiane Pitzen<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ingr\u00e9dients pour 4 personnes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Pour la roulade de noix de veau :<\/p>

  • 4 escalopes de noix de veau de 150 g chacune<\/li>
  • 12 feuilles d’alliaire<\/li>
  • 4 p\u00e9tales de tomate confite \u00e0 l’huile<\/li>
  • 1 mozzarella<\/li>
  • Sel et poivre du moulin<\/li>
  • Fleur de sel<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    Pour la sauce tomate au romarin :<\/p>

    • 3 c. \u00e0 s. d’huile d’olive<\/li>
    • 1 oignon<\/li>
    • 2 gousses d’ail<\/li>
    • 500 g de tomates<\/li>
    • 1 bouquet garni (1 vert de poireau, 1 feuille de laurier, 1 petit bouquet de thym et de romarin)<\/li>
    • 2 c. \u00e0 s. de romarin hach\u00e9 finement<\/li>
    • Sel et poivre du moulin<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      Pour le chou chinois et les pleurotes :<\/p>

      • 4 feuilles de chou chinois<\/li>
      • 4 pleurotes du panicaut (ou autres champignons)<\/li>
      • Beurre<\/li>
      • Sel et poivre du moulin<\/li><\/ul>

        Pour les pommes duchesse \u00e0 la ciboulette :<\/p>

        • 700 g de pommes de terre<\/li>
        • 50 g de beurre<\/li>
        • 3 jaunes d’\u0153ufs<\/li>
        • 3 c. \u00e0 s. de ciboulette cisel\u00e9e<\/li>
        • Sel et noix de muscade r\u00e2p\u00e9e<\/li>
        • 1 jaune d’\u0153uf pour dorer<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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          Pr\u00e9paration de la recette<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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          Tailler les escalopes de veau, saler et poivrer. Poser sur chacune 3 feuilles d’alliaire, 1\/4 de mozzarella et 1 p\u00e9tale de tomate confite. Enrouler le tout et ficeler pour bien maintenir les roulades en forme. Saisir dans une po\u00eale chaude \u00e0 l’huile sur toutes les faces et cuire au four \u00e0 180 \u00b0C pendant environ 10 min. Laisser reposer autant de temps.<\/p>

          \u00c9mincer finement l’oignon et hacher les gousses d’ail. Faire revenir dans une casserole \u00e0 l’huile d’olive. Ajouter les tomates fra\u00eeches taill\u00e9es en morceaux ainsi que le bouquet garni. Laisser mijoter 30 min. Retirer le bouquet garni. Mixer la sauce et la passer dans une \u00e9tamine fine. Saler, poivrer et ajouter le romarin hach\u00e9.<\/p>

          Laver les feuilles de chou chinois et les couper en 2 dans la longueur. Les blanchir \u00e0 l’eau bouillante sal\u00e9e environ 30 sec puis les rafra\u00eechir dans de l’eau glac\u00e9e. Les \u00e9goutter, assaisonner de sel et de beurre fondu. Les enrouler 2 par 2 en forme de nid. Couper les pleurotes en 4 dans la longueur. Les po\u00ealer au beurre et assaisonner de sel et de poivre. Les dresser au centre du chou chinois.<\/p>

          Eplucher et laver les pommes de terre. Les cuire \u00e0 l’eau sal\u00e9e, les \u00e9goutter et les presser en pur\u00e9e. Ajouter le beurre en petits morceaux et bien m\u00e9langer pour l’int\u00e9grer. Assaisonner de sel et de noix de muscade, ajouter les jaunes d’\u0153ufs et enfin la ciboulette cisel\u00e9e et remuer pour obtenir une masse homog\u00e8ne. Remplir l’appareil \u00e0 pomme Duchesse dans une poche avec douille cannel\u00e9e. Sur une plaque garnie d’un Silpat, former des rosaces puis les badigeonner de dorure. Les enfourner dans le four chaud \u00e0 200 \u00b0C environ 10-12 min pour qu’elles soient bien dor\u00e9es.<\/p>

          Verser la sauce tomate sur 4 assiettes. D\u00e9poser 2 \u00e0 3 pommes Duchesse. R\u00e9chauffer au four les nids de choux et pleurotes et d\u00e9poser sur chaque assiette. Enlever les ficelles des roulades, les tailler en biais et dresser harmonieusement sur chaque assiette. Assaisonner de fleur de sel et de poivre du moulin.<\/p>

          => \u00c0 d\u00e9faut de feuilles d’alliaire, utilisez des feuilles d’ail des ours ou de basilic. Ces roulades de veau sont une belle pr\u00e9paration pour un barbecue, servies avec un pesto par exemple. Attention toutefois de ne pas trop les saisir, qu’elles restent juteuses.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

          Roulade de noix de Veau d’Aveyron et du S\u00e9gala \u00e0 l’alliaire Recette de Yoann Hue tir\u00e9e du livre “Veau d’Aveyron et du S\u00e9gala” Photo de Christiane Pitzen Ingr\u00e9dients pour 4 personnes Pour la roulade de noix de veau : 4 escalopes de noix de veau de 150 g chacune 12 feuilles d’alliaire 4 p\u00e9tales de […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":13,"footnotes":""},"class_list":["post-3979","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette de noix de Veau d'Aveyron et du S\u00e9gala \u00e0 l'alliaire - 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