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Veal tagliata with red kury squash chutney with Espelette


  • 1 jar Didden Red Kury Squash chutney with Espelette
  • 1 piece of veal of about 4 -6 cm thick – 600 g
  • 50g hazelnuts
  • 600g new potatoes
  • 1 head of garlic
  • Thyme 
  • Olive oil
  • Salt and ground pepper


  • Preheat the oven at 55°. 
  • Coat the veal with olive oil and thyme, rosemary, sage, laurel,… according to taste. Don’t season with salt or pepper. 
  • Put the veal in the oven for 1 hour. 
  • Cut the potatoes in 4. Put them on a plate and drizzle generously with olive oil and thyme. Add the unpeeled garlic cloves from the head of garlic. 
  • Roast the hazelnuts for several minutes in a pre-heated pan, over moderate heat. Don’t add any fats and stir continuously. Let them cool by immediately putting them on a plate, to prevent them from roasting any further. Grind them coarsely using a pestle. 
  • Take the meat out after one hour. Increase the oven’s temperature to 200° in the grill position. As soon as the temperature has been reached, put the potatoes for 20 minutes in the oven. 
  • Preheat a pan over high heat. Add some olive oil and 2 tbsp. of Didden chutney. Place the meat in the pan and let it sit for 2 to 3 minutes on each side, so it gets a nice caramelized colour. 
  • Let it rest for 2 minutes and slice the meat into slices of about 5 mm. 
  • Put all your ingredients in a pan (tagliata, potatoes and garlic). 
  • Add some spoons of Didden Red Kury Squash chutney with Espelette.
  • Season with olive oil, ground pepper and rock salt. 
  • Add a branch of thyme. 
  • Serve the warm tagliata immediately in the pan and share it with friends. 
Enjoy your meal!