Tag: veal

Rolls of veal and courgette tuna – Italian Cuisine

Rolls of veal and courgette tuna


Try the recipe of veal and zucchini tuna rolls, a simple and easy to prepare summer dish.

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Preparation of veal and zucchini tuna rolls

1) Dice the fillets of tuna in oil and blend it together with the firm yolk chopped, the juice of the lemon, 6 tablespoons of extra virgin olive oil, a lightly ground coffee of pepper and a small handful of leaves of parsley washed and dried.

2) Wash up zucchini, cut and slice them thinly with the potato peeler, tuffale for a few moments in boiling salted water, drain and dry on several sheets of absorbent kitchen paper.

3) Spread the thin slices of carpaccio of veal on the cutting board and place a layer of zucchini on each. Roll the slices on themselves and trim the ends of the rolls obtained with an oblique cut.

4) Subdivide the veal and zucchini tuna rolls in individual dishes, cover them with a little of the tuna sauce that you have prepared and serve with the one left aside.


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Original Piedmontese-style veal with tuna sauce – Italian Cuisine

Original Piedmontese Vitello Tonnato step 1


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Here she is step by step salt and pepper recipe to prepare the truth Piedmontese-style veal with tuna sauce (as tradition handed down), without mayonnaise but with firm yolks and anchovies added to the meat directly during cooking.

Step by Step

    • 1
      Original Piedmontese Vitello Tonnato step 1
    • Put the meat in a container and cover it with 3 dl of White wine vinegar diluted in 7 dl of water. Add a hold of salt, the onion peeled and cut into quarters, some clove, some grain of black pepper, 1 piece of cinnamon sticks and thelaurel clean. Leave to rest for a night in a cool place.

    • 2
      Original Piedmontese Vitello Tonnato step 2
    • Drain the meat from the marinating liquid (keep it aside, you'll need it later), dry it and brown it evenly in a saucepan with a large walnut butter.

    • 3
      Original Piedmontese Vitello tonnato step 3
    • Sprinkle with the flour, turn the meat a couple of times, lower the heat and add the anchovies, desalted and chopped, and 2 firm egg yolks crumbled.

    • 4
      Original Piedmontese vitello tonnato step 4
    • Wet the calf with the liquid of the marinade kept aside and simmer the meat for about 1 hour, uncovered.

    • 5
      Original Piedmontese Vitello Tonnato step 5
    • Drain the walker, set it aside to cool and pass the cooking background through a sieve, after eliminating spices and bay leaves.

    • 6
      Original Piedmontese Vitello Tonnato step 6
    • Drain the tuna in oil and break it up. Dissala i capers first rinsing them under running water and then soaking them in a cup.

    • 7
      Original Piedmontese Vitello Tonnato step 7
    • Amalgam at cooking background of the meat, sifted, the tuna, i capers and i firm yolks remaining, stirring with a whisk, until you get a firm sauce.

    • 8
      Original Piedmontese vitello tonnato step 8
    • Wait for that meat cool, then, when it is at room temperature, cut it gently into thin slices with a very sharp knife.

    • 9
      Original Piedmontese-style veal with tuna sauce
    • Arrange the veal slices on one or more serving dishes, crossing slightly, and complete with the tuna sauce that you have prepared. The Arneis, a versatile white from Cuneo produced in the Roero area, goes well with the creaminess of the dish.


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Recipe Bocconcini of veal with quinoa – Italian Cuisine

Recipe Bocconcini of veal with quinoa


  • 600 g top of clean veal
  • 180 g sour cream
  • 150 g mixed quinoa
  • 4 pcs spring onions
  • 2 pcs small avocados
  • fresh chilli
  • thyme lemon
  • salt
  • extra virgin olive oil

For the recipe of veal morsels with quinoa, boil the quinoa in plenty of salted water for 10-12 minutes, then season with oil, salt and lemon thyme leaves. Cut the rump into small cubes. Heat 3 tablespoons of oil in a pan and brown the meat for about 3 minutes, turning it on all sides to brown it evenly. Transfer it to a colander, let the juices run for a few minutes, then add salt. Peel the onions, eliminating the green part. Cut them in half lengthwise and brown them in a hot pan, greased with a little oil, for 2 minutes on the cutting side, turn them and cook them for 1 minute. Mix the sour cream with a little oil. Distribute the quinoa in the dishes, place the meat over it, the chopped avocado pulp and the onions; completed with chilli peppers. Serve accompanied with sour cream.

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