Ingredients for Grilled Porcini-Rubbed Rack of Veal

• 1 1/2 cucharaditas de hojuelas de pimiento rojo triturado

• 40g porcini mushroom powder (from about 20g dried mushrooms)

• 2 cucharadas de azúcar

• 1 cucharada de sal kosher

• 1 cucharada de pimienta negra molida gruesa

• 1 (5–6-pounds) six-bone rack of veal, chine bone removed (not frenched)

• 60ml de aceite de oliva virgen extra

• Sal marina en escamas

• Un molinillo de especias o un mortero y maja

Prepare grill for medium–high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Coarsely grind red pepper flakes in spice mill or with mortar and pestle. Combine ground red pepper flakes, porcini powder, sugar, kosher salt, and black pepper in a small bowl.

Rub veal all over with oil, followed by enough spice mixture to coat nicely (about 120ml ), patting to adhere.

Grill veal over direct heat, turning occasionally, until deeply browned all over, 15–20 minutes total. Move veal to indirect heat, placing bone side down, and grill, turning every 20 minutes or so, until an instant-read thermometer inserted into the thickest part of loin registers 115°, 1 1/2–2 hours. (Check after 30 minutes—once thermometer registers 100°, the temperature will climb much faster.)

Transfer veal to a cutting board and let rest 5 minutes. Cut loin from the bones in one piece. Slice between bones to separate and grill over direct heat, turning often, until crisped and well charred, about 5 minutes.

Grill loin over direct heat, cut side up, just to reheat slightly (do not grill the cut side), about 4 minutes. Slice loin 1/2" thick and transfer to a platter. Sprinkle with sea salt and serve with bones alongside.

Veal can be grilled 2 hours ahead. Do not cut meat from bones; hold at room temperature. Grill over high to reheat, about 4 minutes, before finishing as directed above.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.