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1
Steam the piece of veal in a steaming basket, putting in the water at the base the seeds of the cardamoms and the rose pepper,for 20 to 25 minutes.Reserve and let cool.
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2
In a large pan sautee the shallots in olive oil,on a very low flame , thinly sliced, until soft but not brown.Add the mangoes, peeled and sliced in 1-inch bits,the almonds thinly sliced, and the dry raisin,the maple syrup, and just a touch of paprika.Raise the flame to medium.
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3
After some minutes braising, add the glass of wine, and cook through, until mango is very soft but the single pieces can still be recognized, adding some water if necessary. Reserve and use when cold.
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4
In a small bowl, beat a half glass of olive oil with a couple of spoonfuls balsamic vinegar and salt to taste.
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5
Place 40 grams green salad in individual plates,and sprinkle with generous amount of the olive oil vinaigrette.You will have sliced in advance the veal in very thin slices, better if with a machine.Completely cover the salad with the veal slices so that salad is not visible.
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6
Spread the mango semi-chutney on the veal and serve. Each guest will mix the content of the plate and taste the blend of delicate and diverse flavours.
