Veal Loin with Romanesco Broccoli

Method

1. Separate the Romanesco broccoli: remove the leaves and trim the central stem. Keep the leaves aside. Cut the florets into small pieces.
2. Bring two pots of salted water to a boil. Blanch the florets in one pot for 2 minutes, then transfer them to a bowl of ice water to stop cooking.
3. In the other pot, cook the remaining broccoli (the stems and larger pieces) until very soft, about 8–10 minutes. Drain.
4. Season the veal loin on both sides with salt, pepper, and lemon zest. Let it rest for about 10 minutes before cooking.
5. In a pan, heat a little olive oil and sauté the shocked broccoli florets with garlic (halved), chili, and pennyroyal (mentuccia). Add a little lemon zest and sauté for 2–3 minutes. Set aside and keep warm.
6. Blend the cooked soft broccoli with a drizzle of extra virgin olive oil until smooth. Add a little of the cooking water if needed to reach a creamy consistency. Season with salt.
7. Heat a non-stick skillet over high heat with a little oil. Sear the veal loin for 2.5 minutes per side for a rosé interior. Remove from the pan and let rest for a few minutes.
8. To serve, spread the broccoli puree on the plate, arrange the sautéed florets and leaves on top. Slice the veal and place it on the plate. Finish with a pinch of Maldon salt, freshly ground pepper, and fresh pennyroyal leaves.