CookEat Recipe
Cuscussù with Veal and Vegetables
Hand-moistened semolina steamed over veal broth, served with small meatballs, vegetables and egg.
Method
Steps
Step 1
Gather the ingredients: 750 g veal breast; 150 g lean boneless veal, finely chopped with a knife; 300 g coarse semolina, not instant couscous; 1 chicken liver, trimmed and cut small; 1 hard-boiled egg; 1 commercially pasteurized egg yolk; 1 onion; About 400 g mixed Savoy cabbage, celery, carrot, spinach and chard; About 30 g soft bread crumb; 3 litres water for broth; About 50 ml water for moistening the semolina, adjusted as needed; 1 tablespoon olive oil for the semolina, plus oil for frying and vegetables; 2 tablespoons tomato purée; Salt and pepper to taste.
Step 2
Spread the semolina in a wide shallow bowl. Add salt and pepper. Sprinkle on the moistening water very gradually, rubbing and rolling with your palm so the grains swell and remain loose. Work in 1 tablespoon oil in the same way. Spend about 30 minutes on this preparation.
Step 3
Put the veal breast in a large pot with 3 litres water. Bring to a gentle boil and skim. Fit a properly supported, cloth-lined steamer above the broth, with its base clear of the liquid. Put the semolina in it and cover; keep cloth away from the flame. Steam for about 75 minutes, loosening and stirring the grains halfway through, until tender.
Step 4
Mix the 150 g finely chopped veal with the crumbled bread, salt and pepper. Form small meatballs a little bigger than hazelnuts and fry in oil until browned.
Step 5
Chop the vegetables. Soften and lightly brown the onion in a little oil, then add the others, salt and pepper. Stir until their released liquid has mostly evaporated. Add a little broth and the tomato purée. Simmer with the chicken liver and meatballs until the vegetables are tender, the liver reaches 74°C and the meatballs reach at least 71°C.
Step 6
Transfer the steamed semolina to a saucepan and warm gently without boiling. Take off the heat and mix in the commercially pasteurized yolk, then enough of the vegetable and meatball mixture to flavour it while leaving it nearly dry.
Step 7
Mound on a serving platter and arrange small wedges of hard-boiled egg on top. Mix the remaining vegetable and meatball sauce into the broth and serve in six individual cups beside the semolina. Serve the cooked veal breast separately afterward.
Step 8
Optional variation: a small pinch of grated Parmesan may be added to the meatball mixture before shaping.
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