Veal cutlets with rosemary, anchovy and red wine

This recipe is a cinch. The flavourings are classic and simple, paying respect to the lovely and very special veal cutlets (yes, I know, they are not the easiest thing to find, but they are worth tracking down)Ross Dobson
Serves 4

- 1 tbsp rosemary leaves

- 3 anchovies

- 3 garlic cloves, chopped

- Sea salt and freshly ground black pepper

- 3 tbsp olive oil

- 125ml red wine

- 4 veal cutlets, about 250g each

Put the rosemary, anchovies and garlic in a mortar with a generous pinch of sea salt and some freshly ground black pepper. Pound until the anchovies are mashed. Put the mixture in a bowl and stir the olive oil and red wine through it.

Put the cutlets in a non- metallic dish and pour over the marinade, tossing the cutlets to coat them. Cover and refrigerate for 3 hours (or overnight if you can), turning often.

Remove from the fridge 1 hour before cooking. Preheat the grill to high. Cook the cutlets for 5 minutes. They should look quite dark from the marinade. Turn over and cook for another 5 minutes. Remove from the heat, lightly wrap the meat in cooking foil and rest for 15 minutes before eating.