Name: Sliced Raw Veal with White Jus, Pesto, and Aveyron Salami
Yield: Serves 8
Cuisine: France
Ingredients: 1 Tbsp. white roux; 300 g white veal stock; 8 g basil leaves; Basil leaves; 300 g (10½ oz.) veal round, preferably Aveyron, semi-frozen for easier slicing; Salt and pepper; Aveyron salami; 100 g fresh cream; 90 g (3 oz.) butter; 350 g (11⅔ oz.) scraps or trimmings of veal round; 50 g olive oil; 30 g (1 oz.) garlic, minced; 100 g (3½ oz.) Parmigiano Reggiano cheese; 20 g (⅔ oz.) almond flour; 5 g parsley; 90 g (3 oz.) onion, minced; 3 g garlic

My childhood home of Aveyron is a mountainous pastoral region. In this recipe, calves raised there are made into carpaccio and served with aged salami. The beef jus with its concentrated umami and the equally umami-rich salami make a powerful combination.

Ingredients

White Jus

350 g (11⅔ oz.) scraps or trimmings of veal round
90 g

Europe
France
Starter
Gluten-free
Mediterranean

Method

To make the white jus, sauté the veal scraps in butter, without allowing them to brown, and then stir in the garlic and onion. Add the white veal stock, fresh cream, and white roux. Cook in a 340°F (170°C) oven for an hour and strain.

To make the pesto, mix all the ingredients in a food processor.

To assemble, thinly slice the veal round using a meat slicer and lightly sprinkle