VEAL HEARTS WITH CREAM, ORANGE AND SAFFRON

SERVES 6

45 MINUTES PREPARATION TIME

1 HOUR 5 MINUTES COOKING TIME

2 veal hearts

1 orange

4 cloves

500 g (1 lb 2 oz) frozen or fresh broad beans

50 g (1¾ oz) butter

12 baby onions, peeled

1 tablespoon plain (all-purpose) flour

300 ml (10½ fl oz) sweet white wine (Monbazillac works well)

1 teaspoon curry powder

1 pinch of saffron threads

300 ml (10½ fl oz) thin (pouring) cream

Salt and pepper

THE HEARTS

Slice the veal hearts thinly and devein.

THE REST

Finely grate the zest from half the orange and squeeze its juice. Stud the other orange half with the cloves. Drop the beans in boiling salted water for 20 seconds. Drain. Refresh immediately with cold water then peel.

COOKING

Melt the butter in a large deep frying pan over a medium heat. Sauté the onions with the sliced hearts, until browned, then stir in the flour. Add the wine, orange juice and zest, the orange half studded with cloves, the curry powder and saffron. Bring to the boil then cook over a low heat, stirring occasionally, for 45 minutes. Stir in the cream and continue cooking for 15 minutes, or until the heart meat is tender. Season and add the broad beans just before serving.