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the veal according to the Umbrian tradition – Italian Cuisine

Herbs, garlic and mustard to give a special touch to the slice of meat, which is so marinated is more tender and tasty

A succulent and tasty meat, thanks to a marinade with aromatic herbs, mustard, garlic and lemon, all to give the dish an intense flavor: this is the cured steak, the Umbrian tradition of preparing the calf. In this way they prepare the scallops, to be served with all their marinade, accompanying them with mashed potatoes or with spinach sauteed in butter.

The right cuts of meat

For this recipe the most suitable part of veal is the walnut or the topside. They are both parts of the animal's thigh, an area very rich in muscle fibers, long but without fat. This is why steaks are also lean and particularly tender. Steaks are often used for steaks fillet steak, a tender part that is on the back. Its section is relatively modest and a slice corresponds to an individual portion, even if cut thicker.


Marinate, the method to soften and flavor food

Originally the word marinare indicated soak in sea water, that is in brine. Now other liquids are used, including oil, vinegar (in scapece or saor), wine and lemon, to flavor or "cook" meat or fish that should be served raw, together with aromatic herbs, garlic and onion. Marinate meat produces three effects: thanks to the oily components of the marinade, the penetration of the acidic components into the muscle fibers is facilitated, with the result of softening them. The meat is more poisonous and finally preserves better, because the marinade prolongs the maturation without risk of alteration.

The cured steak recipe


8 slices of veal, about 450 g, 50 g raw ham, 3 anchovies in salt, 1 chicken liver, 1 tablespoon mustard, 2 tablespoons capers, 1/2 lemon, garlic, sage, mint, pepper, rosemary, oil extra virgin olive oil.


First wash and clean the anchovies, then chop them. Also mince the ham and chicken liver, capers and garlic. Put everything in a pan, add the oil, mustard, lemon juice and its peel, pepper, sage and all the aromatic herbs. Then arrange the slices of meat and let them marinate for an hour. After this time, transfer the meat with its marinade in a pan and cook for ten to fifteen minutes, turning it from one side to the other until it is golden. Serve the steaks on a serving dish with all their sauce.

In the tutorial some more tips to prepare the cured steak

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!