Milanese veal steak, puttanesca sauce, gnocchi and ricotta

Preparation time: 35 min

• Veal

  In a blender, mix the origano with the flour.

  Season with salt and pepper the veal then you have to paner a l'anglaise the meat, this means:

  Dip the veal first in the flour/origano mix, then in an egg dip, then finally in the Panko breadcrumbs.

  Put aside.

  In a very hot pan with a lot of oil, fry the veal on each side. Finsh the cooking in hte oven for about 5 to 8 minutes.

• Gnocchi

  Mix all the ingredients in a blender.

  Mix hte dough with your hands and a bit of flour. Wrap with saran wrap and put aside in the fridge for 2 hours.

  Remove from fridge, split the dough in several pieces and roll each one to form a long roll.

  Cut each roll in slices 1 cm thick, flour them and put aside in a baking tray.

  Cook in a large volume of salted water for 5 to 8 minutes and serve.

   

• Sauce

  In a medium pot with olive oil, cook the garlic with anchovies and capers.

  Add the crush tomatoes, a bit of water, cover with lid and bring to a boil for 5 minutes at high heat.

  Lower the heat, add the fresh parsley and chopped olives. Season to taste.

  Serve on the gnocchi.