Tag: veal

Recipe Roast veal with blueberries – Italian Cuisine

Recipe Roast veal with blueberries


  • 1 kg boned and clean veal loin
  • 250 g blueberries
  • 2 pcs shallots
  • myrtle leaves
  • extra virgin olive oil
  • salt
  • pepper in grains

For the recipe of roast veal with blueberries, finely chop a handful of myrtle leaves with 1 teaspoon
of peppercorns and a pinch of salt. Massage the loin with this mixture, then tie it in two places,
so that it keeps its shape during cooking; grease it with oil. Put it in a baking dish with 2 peeled shallots and cut in half and bake at 180 ° C for about 40 minutes. Remove from the oven and remove the meat from the pan and let it rest for 10 minutes; finally slice and serve together with the blueberries and the cooking sauce. Decorate to taste with edible flowers.

Veal with tuna sauce, the second simplest and tastiest summer! – Italian Cuisine

Veal with tuna sauce, the second simplest and tastiest summer!


Although most people could remember a dish of French cuisine, the vitel tonné it is actually a great classic of the Piedmontese culinary tradition. Its origins date back to the 1700s, when the "tonnè" was misleading: no trace of tuna, in fact, in what was the first version of this recipe. tonne, from the French Tanne, meant indeed tanned and indicated a poor dish, prepared exclusively with the remains of veal. Only in the following years did the recipe turn into tuna as one of its ingredients.

The secret of a perfect vitello tonnato

The recipe is simple, we'll see it soon, but its result is not always up to expectations. What really determines the success of a dish that looks so easy to cook? Of course, the tenderness of veal. The slices of rump must remain soft, so be careful to buy quality meat and to its cooking, which should not be excessive with the risk that the slices become dark and stringy.

Symbol dish of the 80s!

We are used to remembering it as one of the symbolic dishes of the 1980s cuisine, along with the prawn cocktail, Russian salad and voil au vent. But the vitello tonnato has been able to maintain a leading role in the Italian culinary tradition and remains to this day one of the most popular summer recipes. Proposed as an appetizer or a second course, accompanied by a fresh tomato salad, it is able to satisfy everyone, even the youngest, thanks to its delicious tuna sauce that excites the palates. And when the veal slices are finished, the “scarpetta” is given with fragrant bread so that not even a little sauce remains in the dish!

How to prepare the veal recipe with tuna sauce

People: 4
Difficulty: easy
Preparation time: 35 minutes
Cooking time: 25 minutes

Ingredients

700 g top of veal
150 g tuna in oil
100 g mayonnaise
10 g desalted capers
10 g anchovies in oil
parsley

How to make veal with tuna sauce

Bring the water to the boil in a saucepan. Add the meat and lower the temperature.

Simmer for about 25 minutes (the meat at the heart should reach 64 ° C.). Once ready, drain and let cool. Separately in a bowl, blend the capers with anchovies and tuna in oil. Once the cream is ready, add the mayonnaise.

Cut the meat into slices and serve with the sauce.

Decorate with a few parsley leaves and serve.

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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