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Like a paupiette with sweet onions
Serves SERVES 6 Starters and mains
Ingredients
- 6 thin veal schnitzels
- cooking twine, presoaked in salted water
For the onion confit
- 4 mild sweet onions
- 2 garlic cloves
- 50g black olives
- 1 bunch coriander
- 100ml olive oil
- 1tbsp pine nuts
- 1tbsp ground cumin
Method
To make the confit, peel and slice the onions and garlic. Roughly chop the black olives, pick the leaves from the coriander and chop them. In a frying pan, gently sauté the onions and garlic in the olive oil with the black olives, pine nuts, cumin and coriander for 10 minutes. The onions should stew down. Season.
Lay out the veal schnitzels and season them. Divide the onion confit between the schnitzels, close them up around the filling like ‘paupiettes’ (parcels) and tie them with the cooking twine. Barbecue over a gentle heat for 10 minutes.
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