Tag: dressed

Recipe Dressed veal meatloaf – Italian Cuisine

Recipe Dressed veal meatloaf


  • 700 g double slice of veal
  • 600 g minced veal pulp
  • 350 g courgettes
  • 250 g auburn tomatoes
  • 200 g new carrots
  • 150 g a slice of cooked ham
  • 130 g milk
  • 70 g sandwich bread
  • an egg
  • butter
  • parsley
  • sage
  • rosemary
  • garlic
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of dressed veal meatloaf, peel the carrots and boil them for 6 'from the boil. Drain them, cool them under running water then cut them into 1 cm cubes on each side. Cut the ham into cubes of the same size. Remove the pancarré crust, cut it into pieces, sprinkle it with milk.

Mix the ground veal pulp with the ham and diced carrot, lightly squeezed bread and egg. Salt, pepper and mix, mixing the mixture well, then give it a cylindrical, salami shape. Beat the slice of rump, lean on the ground "salami" then fold the slice of veal and close it on the filling. Finally, tie the meatloaf. Arrange it in a pan with rosemary, sage, 2 tablespoons of oil, salt and pepper.

Bake it at 180 ° C for 35 ', then wet it with a glass of wine and cook for another 15'. Cut the tomatoes into strips and blanch them in a very hot pan for a few seconds. Chop a sprig of parsley with a small clove of garlic; tick and slice the courgettes, then sauté them in a pan with a spoonful of oil and a knob of butter. At the end of cooking add the chopped parsley and pepper.

Remove the meatloaf from the oven, keep it warm wrapped in aluminum foil; deglaze the cooking bottom with half a glass of hot water, pour it in a saucepan and let it shrink on high heat for 2-3 '. Blend the courgettes with 2 tablespoons of the bottom, 60 g of water and a pinch of salt. Slice the meatloaf and serve with the courgette sauce, the remaining shrimp and the sautéed tomatoes.

The dumplings are dressed in red with beetroot – Italian Cuisine


An alternative to traditional dumplings, white or with spinach, for a first course that children like too!

If you have been on vacation in South Tyrol surely you have tasted them. Let's talk about dumplings, delicious bread dumplings of various sizes, which are served in broth or with other condiments, such as butter and cheese, or various sauces. If traditionally they are found white or green, or with the addition of spinach, in Südtirol Yes they also prepare with beets, which give the dish a cheerful red or purple color. Here is the recipe!

The recipe for beetroot dumplings

Ingredients for 4 people

To prepare the dumplings you will need 100 g of cooked beets, 50 g of white onion, 120 g of old bread to be diced, 2 eggs, 20 g of flour, 40 g of butter, 70 g of cheese (parmesan or a cheese seasoned typical of South Tyrol, such as Graukäse), 1 tablespoon chopped parsley, salt.

Method

Clean the onion, cut it into small cubes and brown it in half the butter. Separately peel the beets and also cut them into cubes. Transfer the onions and beets to a bowl and blend everything together with the help of the immersion blender. Add the eggs and continue stirring. Pour in this cream also the cheese (about 50 g, the rest will be used to season the dumplings) and the stale bread, which you will have cut into very small cubes.

Then add the flour, parsley and season with salt. Leave the dough to rest for half an hour. Then form the dumplings by creating balls with a diameter of about 3 centimeters with your hands. Put a saucepan with plenty of water on the fire and bring it to a boil. Season it with salt and cook the dumplings.

Serve them with the remaining melted butter and grated cheese.

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