Cooking time: 15 min - Preparation time: 30 min - Serves: 2
Ingredients:
2 veal osselines, 180g each
100g fresh organic green beans
2 slices smoked bacon
3 organic heirloom tomatoes (zebra)
Equipment:
Kamado Kokko Little, L or XL
Cast-iron cooking grid
Ceramic half stone for indirect tomato cooking
Stainless steel tongs for turning green bean bundles without damaging them
Chamba black clay plate for dressing
Preparation:
1. Take your veal osselines out of the oven 30 minutes before cooking.
2. Cook your green beans in well-salted water for 10 minutes to retain their colour. Then wrap the beans in a slice of smoked bacon.
3. Cook your veal osselines and faggots on your Kokko for 2 minutes on each side, then set aside on a plate.
4. Cut the tomatoes in half and sear them on one side on the hot Kokko.
5. Arrange the green bean faggots, tomatoes and veal osselines on your plates.
