Dinner · 75 min · spanish

Fricandó

A Spanish dinner built around veal scallops and dried moixernons — on the table in 75 minutes. The macros do the talking: 40g protein, 14g carbs, and 24g fat in every 440-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1.5 lb Veal scallops
• 1 oz Dried moixernons
• 1 Onion
• 2 Tomatoes
• 3/4 cup Dry white wine
• 2 cups Beef stock
• 1/3 cup Flour
• 1/4 cup Picada almonds

Steps

1. Soak the moixernons 20 minutes; strain and reserve their intensely flavored liquid.
2. Dust the veal with flour and brown quickly in olive oil; set aside.
3. Soften the onion 10 minutes, add tomatoes, and cook to a sofrito; deglaze with wine.
4. Return the veal with stock and the mushroom liquid; braise 30 minutes until meltingly tender.
5. Add the mushrooms for the last 10 minutes.
6. Stir in the picada — pounded almonds, garlic, and parsley — off the heat; it thickens and enriches the sauce in the Catalan manner.
7. Serve with white beans or mash; Catalonia’s beloved slow veal, gentle and profound.

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