Tag: veal

Veal Roast Recipe – Italian Cuisine – Italian Cuisine

Ingredients

2 Kg of veal loin
150 g carrots
150 g onion
80 g celery
laurel
rosemary
olive oil
White wine
pepper
salt

Duration: 2 h 20 min

Level: Easy

Dose: 10 people

For the veal roast recipe, tie, add 4 or 5 tablespoons of oil to the veal loin. Put it in the oven already at 250 °, when it is golden brown (after about 30-40 ′) add the carrots, onions and celery in small cubes, bay leaves and rosemary; add 2 glasses of white wine.
Reduce the oven to 200 ° and continue cooking for about 1 hour and 30 ', occasionally wetting the meat with the bottom.

The secret for Antonella Clerici's perfect veal with tuna sauce! – Italian Cuisine

The veal with tuna sauce, an ideal dish for the summer, has a simple preparation but could lead to errors. Antonella Clerici told us her secret to make it perfect

The vitello tonnato it is a perfect dish for the summer, easy to make and delicious for young and old. There are those who bring it to the table as an appetizer, those who prefer it as a second course, the important thing is to taste it fresh and tasty. An apparently simple preparation based on a soft piece of well-chosen meat and a creamy sauce at the right point. Just when the passages are relatively few, the possibility of small errors hiding the satisfaction of those who applied themselves in the kitchen with disappointment of those at the table are hidden. Or there are those, like Antonella Clerici, who made the vitel tonné (as she calls it) his main dish … so much to make his Vittorio fall in love!

A few months ago, we met Antonella Clerici in Milan when he received the Award Orio Vergani 2019 "for enhancing and promoting traditional Italian cuisine"FromItalian Academy of Cuisine. On that special occasion, the historic presenter of The cook's test she let herself go to memories and small confidences, including the secret of her vitello tonnato.

If for you too the problem of veal with tuna sauce is the sickening sensation brought by sauce, then Antonellina's suggestion is precious to you. As usually happens, the trick comes from the mother: put the carrot in the sauce leaving it slightly lumpy. The instructions are very easy: boil the magatello with carrot, celery and aromas, then blend them together with mayonnaise, then add capers and anchovy paste or fresh anchovies. The winning blonde has no problem even confessing the use of mayonnaise already prepared as a practical solution, just like a real cook of the XXI century. The secret of Antonella Clerici for the perfect veal with tuna sauce lies precisely in the carrot, which gives it that slightly sweet taste by removing the acidity of mayonnaise. "Then I like it with a lot of sauce … I like vitel tonné salsoso!" The journalist comments. Next to "petaloso", will the Accademia della Crusca consider this new term in the Italian dictionary?

Recipe Veal and spinach burger – Italian Cuisine

Ingredients

500 g of minced veal
170 g Manitoba flour
60 g baby spinach
5 pcs cherry tomatoes
3 pcs egg yolks
1 pcs of lettuce heart
Sesame seeds
mustard
marjoram
mint
sugar
honey
butter
fresh brewer's yeast
milk
extra virgin olive oil
salt
pepper

Duration: 3 h 15 min

Level: Middle

Dose: 10 pieces

For the recipe of veal and spinach burger, boil 40 g of spinach leaves in salted water for about 3 minutes; cool them in ice water, squeeze and blend them with 60 g of milk. Mix the Manitoba flour
with 15 of sugar, 1 tablespoon of honey and 10 g of yeast; then add the spinach smoothie, 35 g of soft butter, the yolks and 1 teaspoon of salt, continuing to knead until you get a smooth mixture. Shape it into a ball, place it in a bowl, cover with plastic wrap and let it rest for 15 minutes.
Flour the work surface and divide the dough into 10 balls of 30-35 g each. Arrange them on a baking sheet lined with baking paper, well spaced from each other; let them rise for a couple of hours, then mash them lightly, brush the surface with a little milk, sprinkle them with sesame seeds
and bake at 80 ° C for about 20 minutes.
For the filling: Chop the remaining spinach, chop 4-5 mint leaves and the leaves of a sprig of marjoram. Mix the ground veal pulp with 2 tablespoons of oil, a pinch of salt, freshly ground pepper, chopped mint and marjoram leaves and chopped spinach. Form 10 hamburgers of about 50 g each. Cook them in a pan with 2 oil nuggets for a couple of minutes, then turn them and cook them again for 2 minutes. Prepare a dressing, mixing 15 g of oil and 1 tablespoon of mustard. Peel the lettuce heart and slice the tomatoes. Cut the sandwiches in half, fill them with 1 veal burger, a few lettuce leaves, 2-3 slices of cherry tomatoes and 1 mustard seasoning bird.