Piccata of grilled veal with hollandaise stracciatella

Grill the piccata until pink. Season on both sides and cut into slices.

Reduce the Debic Culinaire Original and the white wine by half.

Add the egg yolks and heat gently.

Emulsify with some butter and add the lemon juice and minced olives.

Season to taste.

Grill the peppers on the outside and leave to cool in a plastic bag.

Remove the skin from the peppers and cut into the desired shape.

Cook the pasta al dente in salted water.

Cut the courgettes into the desired shape.