Tag: veal

Veal ravioli recipe in saffron and lemon sauce – Italian Cuisine

Veal ravioli recipe in saffron and lemon sauce


  • 500 g veal ravioli
  • 2 pcs saffron sachets in powder
  • 1 pc carrot
  • 1 pc celery stalk
  • 1 pc shallot
  • Parmigiano Reggiano Dop
  • extra virgin olive oil
  • lemon
  • salt

For the recipe of veal ravioli in saffron and lemon sauce, finely chopped celery, carrot and shallot.
Brown the mince in a saucepan with a little oil for 8-10 minutes, blending, if necessary, with a drop of water. Then pour 1 glass of water, bring to a boil, then add the 2 sachets of saffron and, immediately after, the ravioli. Season with salt and mix gently. Cook for 4-5 minutes, with the lid, and serve immediately with 10 g of grated parmesan and lemon zest.

Recipe Veal fillet with milk, sage, lemon and fennel sauce – Italian Cuisine

Recipe Veal fillet with milk, sage, lemon and fennel sauce


  • 350 g milk
  • 250 g of veal shank
  • 125 g of celery centrifuged
  • 5 g garlic
  • salt
  • pepper
  • 1 Kg veal fillet
  • 300 g dry white wine
  • extra virgin olive oil
  • salt
  • 400 g celery root
  • extra virgin olive oil
  • salt
  • pepper
  • fresh ginger
  • sage
  • Lemon peel
  • fennel
  • extra virgin olive oil

For the recipe of veal fillet with milk sauce, sage, lemon and fennel, collect the chopped chopped meat, milk, celery and garlic in a large saucepan. Cook on the flame at least for a couple of hours. Strain through the Chinese colander and return to the fire to reduce to obtain a creamy sauce. At the end add salt and pepper.
FOR THE THREAD: Clean the fillet from any parts of connective tissue, then season with salt and oil. Brown it in a casserole suitable for the oven veiled in oil, coloring it on each side. Sprinkle with white wine, cover with aluminum foil and finish cooking in the oven at 170 ° C for 20 minutes.
FOR SEDANO RAPA PUREE: Peel, wash and cut the celeriac into very thin slices. Stew it in a casserole with a little oil and water, until it is very soft. Blend well and season with salt and pepper.
TO COMPLETE: Slice the fillet into round slices about 2 cm thick. Spread the purée over the plates, place the fillet on top and cover with the milk sauce. Finish with finely chopped ginger, sage leaves and lemon peel. Decorate with fennel tips and a few drops of raw oil.

Recipe Roast veal with herbs – Italian Cuisine

Recipe Roast veal with herbs


  • 150 g of veal pulp
  • 40 g white celery
  • 2 teaspoons of extra virgin olive oil
  • a teaspoon of balsamic vinegar
  • basil
  • parsley
  • chives
  • tarragon
  • salt
  • pepper

To prepare the veal roast with herbs, add the roast veal and brown it in a teaspoon of previously heated oil with a pinch of salt. Cook on a high heat for 15 minutes, turning the meat often. In the meantime, chop all the herbs, mix them with a teaspoon of oil, one of balsamic vinegar, add salt and pepper, then dilute everything with a little water. Thinly slice the roast and serve with the sauce and the chopped celery. This dish can be served hot or cold.

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