Veal Cutlets Romesco on Skewers

 

4 skewers

• 8 asparagus
• 60 ml goat cheese
• 4 veal cutlets

Romesco sauce

• 1 homemade or store-bought grilled red pepper
• 10 hazelnuts
• 2 garlic cloves, sliced
• 60 ml olive oil
• 1 slice of bread, toasted
• 10 ml sherry vinegar
• Salt and pepper

1. For the grilled pepper, coat the pepper with 5 ml of olive oil and place it under the broiler for 5 minutes on each side or until the skin blackens and peels off slightly; remove from oven and let cool in a covered bowl; remove the skin and seeds.
2. In a skillet, brown the hazelnuts and garlic in 15 ml of olive oil to brown them slightly.
3. In a food processor or with a hand blender, combine the grilled pepper, remaining olive oil, hazelnuts, garlic, bread and vinegar; season before pureeing and set aside.
4. With your hands, break up the asparagus to eliminate the tough lower third; the asparagus will naturally break in the right place.
5. Cut the asparagus in half; in a saucepan of boiling water, blanch the asparagus for 1 to 2 minutes and cool.
6. In a small bowl, melt the goat cheese for a few seconds in the microwave to soften it.
7. On a work surface, spread the veal cutlets, season and spread the cheese.
8. Cut cutlets in half crosswise; place two asparagus at the end of each piece of cutlet and roll the cutlets as tightly as possible around the asparagus.
9. Cut the rolls in half and prick the pieces side by side on previously soaked wooden skewers.
10. Cook 3 to 4 minutes over high heat on each side on the barbecue grill or in a ridged cast iron skillet.
11. Serve the skewers with Romesco sauce.

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