Tag: veal

the definitive recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Already on your menusroast veal? On special occasions everyone goes in search of the perfect recipe to make a great impression without too much effort and the roast is always an excellent idea and here we want to reveal how to prepare a fantastic roast veal without stress.

Meat for the roast

Let’s face it, the secret of a good roast is all in the meat.
If you choose the wrong cut, no seasoning and no cooking will save the recipe.
Because preparing a roast is actually very simple, you just need to follow a few instructions and a few steps, but the choice of meat is fundamental.
So, if you are not an expert in the matter, rely on a good butcher and ask for the rump, given that it is very tender and with a rather rounded and uniform shape, or the walnut, tail or silverside cut.
Pay attention to grease, it is one of the most important parts to evaluate when purchasing. The meat must have some for a perfect result.

The golden rules for a good roast

Weight
What is the right weight per person? Consider that for four or six people the ideal weight ranges from 600 g up to approximately 1 kg of meat.

Browning the meat
You cannot cook the roast directly in the oven. The meat goes first in the pot browning each side well. Once the entire external part is well “sealed”, you can move on to cooking in the oven.

The temperature of the meat
You have to take her to room temperature. You cannot cook the piece of meat for the roast cold, straight out of the refrigerator.

Cutting
The meat, once cooked, it must rest before being cut It’s served.

After these premises, let’s move on to the recipe.

Roast veal recipe

Ingredients

600 g of veal for roast
1 stalk of celery
1 large carrot
1 onion
1 glass of white wine
extra virgin olive oil (or a knob of butter)
rosemary to taste
sage to taste
Salt and Pepper To Taste

Method

Bring the meat to room temperature if it has been stored in the refrigerator.
Then brown it in a pan with oil or butter, or both, and the chopped vegetables and when it is well sealed, blend with the White wine.
Let the alcohol evaporate and then transfer the meat to a baking tray with the vegetables and cooking sauce.

Add rosemary and sage and cook in a fan oven at 180° for about 45 minutes.
Obviously cooking times change if the weight of the meat is greater.
Baste the meat often with the cooking bottom and, once ready, remove it from the oven, season with salt and pepper and wrap it in aluminum foil for 30 minutes.

Keep the seasoning for later. You can blend it to add it to the dishes slices of meator use it crudely.
Once cooled, the meat goes cut into fairly thin slices. It should be slightly pink, but not raw, in the center.

If you have a kitchen thermometer, consider that the perfect cooking of the heart is at 68-70°.
An important tip: never use a fork to prick the meat to release the juices.

Roast veal with apples

A very interesting and perfect variant on special occasions is roast veal with apples, which should be added directly into the oven after browning, alone or with potatoes.
Which apples to choose? They’re fine golden apples or even small, tasty apples, the important thing is to keep them with the peel.

Roast with potatoes

Perhaps there is no recipe that conveys the idea of a family celebration more than roast with potatoes.
To prepare it, follow the previous procedure exactly.
When cooking the meat in the oven, add some potatoes, slightly blanched and cut into pieces, or some new potatoes small with peel.
And one also goes very well with potatoes clove of garlicso don’t forget it.

Scroll through the images for other useful tips for preparing roast veal in the oven:

Veal rolls | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

If you are looking for a quick and easy second course of meat veal rolls they are exactly what you need. With a tasty filling of ham, anchovies and spices, they are a fusion of very strong flavors that satisfy every palate.

How to make veal rolls

It is not at all difficult to prepare a delicacy like this, good and inviting but above all capable of making everyone agree. They can be closed with string or a toothpick, here’s how to prepare delicious ones veal rolls.

Antonella Clerici and her veal tuna recipe for the holidays – Italian cuisine reinvented by Gordon Ramsay

Best wishes, Antonella Clerici! On the occasion of her birthday, December 6th, we anticipate online the interview published in the December issue now on newsstands:

«But how can you not madly love the Christmas, the lights, the laid table? Here in the House in the Woods (this is the name by which it is called in the family, ed.) we start already in November with the decorations, to gradually illuminate the trees that surround it, to put on the great holiday classics as background music. For me, Christmas cannot be sober, it is full, sparkling light.”

Antonella Clericia television personality who needs no introduction, opens the doors of her home to us and welcomes us with her contagious smile, which together with her sunny and sincere nature makes her unique and much loved. Pioneer and innovator (she was the first to strongly believe in the power of cooking on television more than twenty years ago, and history has proven her right), she has always been a champion of the table as a place that welcomes and gives a second chance, which nourishes the heart , which puts people at ease.

We head into the large kitchen, where the final preparations are underway. Monica Stella (the house cook), helped for the occasion by her son Giacomo dell’Aglio (cook at the Locanda del daino, a former hunting lodge, now a restaurant with four rooms a few kilometers from there), checks that everything is almost ready. In the room Franco Bruzzese, the artist-gardener of the house (he is also the one who takes care of the vegetable garden and the collection of wild herbs for the dinner) who shares the passion for Christmas decorationscomplete the table setting: white family tablecloth with hand-embroidered lace, lots of gold, silver and red. The jovial climate that contrasts pleasantly with the fog that is starting to rise, the fireplace lit, the chatter and the collaborative spirit that animates everyone make us in the editorial team feel at home too. «Here’s mine veal tuna!, he says, arriving with a large serving plate in his hand. «I like it cut very thin and with lots of sauce. To make it more graceful I add a couple of carrots taken from the broth in which I cooked the meat and at the end, just before serving, a few drops of lemon juice on the surface. Without this dish, the savory vegetable pies, the spicy anchovy fillets that my mother always brought to the table, the tortellini in broth and desserts galore, it isn’t Christmas for me.”
There House in the woodswhere Antonella lives with her partner and children, actually has a name, it’s called Basini estate, that is, “little kisses” and love is felt everywhere. The trees, which surround her in a big embrace, are the first witnesses: so loved that they became the live backdrop from a fixed camera of the broadcast It’s always midday!, live from Monday to Friday on Rai1. Three very affectionate dogs, Argo, Pepper and Simba, complete Antonella’s extended and happy family. Expanded especially during the holidays because the golden rule that says that at Christmas no one should be left alone here there is no breaking and a place is always added to the table.

Antonella Clerici’s veal tuna

Tie a 1.5 kg round of veal like a roast and immerse it in cold water with 2-3 carrots, 1 onion cut in half, 1 large celery stalk, salt, a few peppercorns, sage, bay leaf and rosemary tied in a bunch.

Bring to the boil and cook on low heat for at least 45 minutes. Turn off the heat, let it cool, then drain the walker, wrap it in aluminum foil and let it cool completely; finally put it in the fridge for at least 3 hours (you can prepare it the day before).

Set aside 2 carrots from the meat cooking broth. Prepare a classic mayonnaise by blending egg yolks, salt, lemon juice and sunflower seed oil, then add plenty of drained tuna in oil, capers, 1 tablespoon of anchovy paste and the carrots kept aside: here is Antonella’s secret for making the sauce is more elegant and sweet.

Slice the silverside very thinly, if possible with a slicer (Antonella’s is almost a thin slice). Distribute a little sauce on the serving plate and form a first layer of veal slices, cover with the sauce and repeat until the ingredients are finished so as to have a generous layer of tuna sauce on the surface. Complete with cucunci (caper fruits) and a few drops of lemon squeezed just before serving.