Tag: veal

Recipe Veal and carrot meatballs with leek sauce – Italian Cuisine

Recipe Veal and carrot meatballs with leek sauce

  • 500 g minced veal pulp
  • 430 g Clean leeks
  • 400 g Cereal bread
  • 100 g Celery
  • 100 g Carrot
  • 80 g Fresh cream
  • 4 eggs
  • Flour
  • Extra virgin olive oil
  • salt
  • pepper

Cut the bread into pieces, put it in the glass of the mixer and blend it finely. Brown the finely chopped carrot, celery and 80 g of leek in a pan with a couple of tablespoons of oil, then add the meat and cook until it has browned without browning. Turn off and transfer to a bowl; add 200 g of smoothie bread, 2 eggs, a spoonful of flour; add salt and pepper and let it rest for about half an hour.

Prepare the leek sauce: thinly slice the remaining leeks and stew them in a pan with a couple of tablespoons of oil, letting them dry for 5 'covered; then add half a glass of water and turn up the heat; when they are tender, add the cream, mix and cook for 2-3 minutes.

Blend the meat mixture to make it more homogeneous and better bound, otherwise the meatballs could fall apart during cooking. Shape into balls of about 60 g, pass them in the flour, beaten eggs and smoothed bread left over. Cook them in a pan with plenty of hot oil until golden brown. Serve the meatballs with the leek sauce.

Veal Cutlet Recipe – Italian Cuisine – Italian Cuisine

Veal Cutlet Recipe - Italian Cuisine

The rib of the Parmigianino restaurant in Parma, created by chef Roberto Conti

  • 1 kg 4 veal cutlets on the bone
  • 150 g panko bread
  • 25 g white wine vinegar
  • 4 red potatoes
  • 3 yolks
  • 2 eggs
  • PDO Parmesan Cheese
  • clarified butter
  • corn oil
  • salt and flakes

Wash potatoes without peeling them. Cut them into wedges and blanch them for 15 minutes in water and vinegar. Cool them in water and ice, dry them and fry them for 8-9 minutes in corn oil at 130 ° C. Set them aside, to fry them later for another 3-4 minutes.

break the eggs at room temperature in an immersion mixer bowl. Add a pinch of salt, the white wine vinegar and begin to emulsify, pouring 200 g of corn oil flush. Finally, add 50 g of grated Parmesan cheese and emulsify for one last time.

beat chops only with your hands and dip them in the yolks beaten with a drop of water. Then bread them in panko bread.
fry in abundant clarified butter mixed with corn oil, for about 5 minutes per side.
Let them rest on kitchen paper while you finish frying the potatoes in oil at 180 ° C. Serve the ribs with the mayonnaise and the fried potatoes.

Veal with tuna sauce #LCIFoodDelivery – Italian cuisine – Italian Cuisine

The best of the Italian tradition expertly prepared by the #ScuolaLCI chefs, just for you: we discover the vitello tonnato signed La Cucina Italiana #LCIFoodDelivery

The Italian Cuisine School comes to your table with the new one food delivery in partnership with Deliveroo. Italian Cuisine – Ready to eat is the first home service by La Cucina Italiana, born with the desire to enhance the excellences of the Italian territory in full respect of tradition and seasonality of the ingredients.

#LCIFoodDelivery: The tuna

Today we try "Il tonnato", a traditional proposal that becomes truly special thanks to the secrets and techniques used by ours Giovanni Rota, Executive Chef of La Scuola de La Cucina Italiana.

«The magatello is cooked under vacuum at low temperature with tuna and capers, to keep the taste of the meat intact and to have a dialogue between the ingredients during cooking. The tuna used in cooking is added to the classic mayonnaise and garnished with cucunces (the fruits of the caper) in brine, in order to enhance the contrasts of the dish.

The delivery service of La Cucina Italiana is active on Milan Monday to Saturday, from 12 to 22. Receiving the dishes is very simple: just access the delivery application Deliveroo, Choose the dishes and order. The dishes are designed to preserve their quality during the trip and will be delivered hot within a sustainable packaging, fully compostable and recyclable.

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