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Recipe of veal with milk and vegetable millefeuille – Italian Cuisine


  • 4 knots
  • 500 g fennel
  • 400 g Jerusalem artichoke
  • 300 g milk
  • 200 g fresh cream
  • 2 shallots
  • a leek
  • lemon
  • rosemary
  • mustard
  • sage
  • butter
  • dry white wine
  • thyme
  • grated cheese
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of veal noodles with milk and vegetable millefeuille, cook in a small saucepan the milk and cream for 45-50 minutes, obtaining a creamy sauce. Then add the juice and grated rind of half a mole, a few leaves of rosemary, a sprig of thyme and salt; mix and leave to cook for another 10 minutes.
For the nodini: spread a teaspoon of mustard on each knot, season with oil, salt and a few sage leaves and leave to marinate for 30 minutes. Heat a tablespoon of oil in
a pan and cook the codini with shallots, whole with the peel, for a couple of minutes, then turn them on the other side, add 30 g of butter and continue cooking for another 5 minutes. Put the meat and the shallots aside and deglaze the pan with half a glass of white wine, let it evaporate and thicken the cooking surface for 2-3 minutes. Add 2-3 tablespoons in the milk sauce.
For the vegetable millefeuille: peel the Jerusalem artichokes, clean the fennel and cut into thin slices. Peel the leek and divide it into sheaths. Blanch all the vegetables in salted water separately, each for 3 minutes: first dip the Jerusalem artichokes, drain them, then submerge the fennel, drain it, and cook the leeks. Season everything with oil, salt and pepper.
Grease 4 round molds (diameter 10 cm) sprinkle with a little grated cheese and arrange, alternating, the vegetables, adding a little 'grated cheese and a few leaves of thyme between one layer and another. Bake the millefeuille at 180 ° C for 30 minutes, then continue cooking for another 5 minutes in grill mode. Serve the nodini and the vegetable millefeuille with the milk sauce.

How to cook veal – Italian Cuisine






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There calf meat is a fine and tasty meat really versatile that you can prepare in many different ways, adapting to roasts, stews, scallops and much more. THE veal cuts they are various: from the walnut to the sottofesa, from the scamone to the nodini, from the carré to the magatello. Try your hand at cooking with Salt & Pepe's recipes and find out how to cook veal to the best!

If you want a first, you can work your meat in such a way as to become a tasty sauce as in the recipe garganelli with veal and peppers. The stew of veal morsels with citrus fruits it is instead a second detail with winter fragrances. Do you want a great classic? So the dish for you is the veal braised beef. For a delicate and elegant appetizer, even if you have guests for lunch and dinner, you can prepare them small veal aspic. Try all the best right away recipes with veal!










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