While central Sardinia is famous for roasted meats, the Gallura region (North-East) offers refined cuisine born between granite rocks and the sea. This dish celebrates the marriage between free-range Sardinian veal and the island's most prestigious white wine: Vermentino di Gallura DOCG.
The Sardinian Twist: Unlike standard flour-dusted scallops, we use Semolina (Semola). This creates a nuttier, golden sauce that pairs perfectly with the mineral, savory notes of the wine.
Ingredients:
- 4 Veal Steaks (800g total)
- 1 glass Vermentino di Gallura DOCG (High quality)
- 1 tbsp Fine Semolina
- 50g Butter + Olive Oil
- Sage, Parsley, Salt.
Method:
- Sear: Melt butter and oil with sage. Sear the salted steaks for 3-4 mins per side until golden. Remove meat and keep warm.
- The Sauce: Add the Semolina to the pan juices and stir (making a roux). Pour in the Vermentino wine.
- Reduce: Let the alcohol evaporate. The sauce will thicken and become velvety.
- Finish: Return the meat to the pan for 30 seconds to coat in the sauce. Serve with fresh parsley.
