Jamie must have brought this recipe back from a trip to Barcelona. The recipe is from a Catalan restaurant called the Bitacora, but I think it could likely have been invented by any farmer with access to baby beef:)
• 500g veal or young beef, cut into 7cm pieces
• 30ml white wine vinegar
• 30ml extra-virgin olive oil, plus extra
• 2 tsp dried oregano
• ½ tsp dried chilli flakes (or to taste)
• Grated zest of 1 lemon
• 2 thick slices of goat’s cheese
• Balsamic vinegar
• Crusty bread
1 Mix all the ingredients for the veal together and marinate for at least 2 hours and up to 24.
2 When ready to cook, remove the veal from the marinade, reserving the marinade. Heat a non-stick saucepan on a medium-high heat, add a lug of olive oil and the veal, browning the veal on all sides. Add the reserved marinade and continue cooking for 6–8 minutes – veal should be served slightly pink on the inside. When the veal is ready, tip onto 2 serving plates, top each with a slice of goat’s cheese and a drizzle of balsamic vinegar, serve with fresh crusty bread or, even better, bruschetta.