Tag: veal

Recipe Roast knot of veal with milk – Italian Cuisine

Ingredients

1 kg veal knot (one whole piece)
300 g onion
300 g milk
70 g stretched bacon
garlic
laurel
hot pepper
olive oil
salt
black peppercorns

Duration: 1 h 15 min

Level: Easy

Doses: 6 people

For the recipe for roast knuckle of veal in milk, clean the piece of meat well, removing any fats and skins.
Salt, sprinkle with a generous grind of pepper, then place the meat to brown, over moderate heat, in 4 tablespoons of oil together with the sliced onion, with the bacon cut into strips, a bay leaf, 6 cloves whole and unpeeled garlic and a chilli. Let it all brown gently for 15 'then wet with a ladle of water and all the milk previously brought to the boil.
Continue cooking, in a covered pot, over a very moderate heat, for another 45 ', wetting the meat from time to time with its sauce. Serve hot, accompanied by a soft purée or with oven-roasted chips.

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Recipe Autumn roast of veal with porcini mushrooms, chestnuts and crispy pumpkin – Italian Cuisine

Autumn meets the Sunday roast, a classic veal roast, with porcini mushrooms, chestnuts and pumpkin

Ingredients for Ingredients

1 Kg Roast veal
600 g Porcini mushrooms
200 g Chestnuts
pcs Pumpkin
10 cl White wine
1 pc Carrot
1 pc Onion
1 pc Celery stick
Sage, rosemary, thyme
Extra virgin olive oil
salt and pepper

Duration: 1 h 20 min

Level: Medium

Doses: 4 people

Preheat the oven steam powered at 180 ° in ventilated mode.
If you use a steam oven, it will not be necessary to prepare the broth or turn the roast several times, using a medium amount of steam. With this oven, you can cook both the pumpkin and the roast at the same time in two separate pans without transferring flavors, just bake the pumpkin in the last half hour of cooking by turning off the steam mode, or it will remain slightly crunchy.

Clean the pumpkin and reduce it into regular squares of the same size, spread them out on a baking sheet lined with paper and sprinkle them with oil. Season with salt and pepper and add two cloves of garlic and a few branches of rosemary. Bake until the pumpkin is crunchy and golden.

Peel and chop carrot, onion, celery and put them in a saucepan with water. Let them boil over low heat to obtain a vegetable broth.

Bring the water to a boil in a saucepan, pour the carved chestnuts and boil them for 15 minutes. Drain and peel them from the shell and the skin.

Clean the mushrooms by removing the earthy part and "wash" them with moistened kitchen paper. Leave the small ones whole and cut the larger ones in half.

Brown the roast in a pan evenly for about 3 minutes per side with a drizzle of oil, pour in the wine and let it evaporate. Salt and pepper.

Place the roast in a baking dish, distribute the mushrooms and chestnuts, 2 cloves of garlic, sprigs of thyme, rosemary and sage around the meat, sprinkle the meat with a few sprigs of butter, pour a drizzle of oil over the mushrooms , add salt and pepper.

Place in the oven, turn the roast from time to time, wetting it with vegetable broth if you use it.

Continue cooking for an hour at 180 ° in the convection oven.

Remove the roast from the pan and let it rest for 10 minutes wrapped in aluminum foil.

Remove the garlic, rosemary, thyme and sage and blend a third of the mushrooms and chestnuts together with the cooking juices. If necessary, add some broth to obtain a not too thick cream.

Slice the roast and serve with the sauce on top and the remaining mushrooms and chestnuts. Decorate with pumpkin cubes.

Recipe Veal in clarified butter with cognac – Italian Cuisine

The most tender, almost melting consistency and the most elegant flavor are obtained with the special technique that Gualtiero Marchesi taught the young Oldani, discover it in this recipe

Ingredients

1 Kg butter
50 g Cognac
250 g veal

Duration:

Level: Easy

Doses: 4 people

To melt 1 kg of butter in a water bath. When a white foam begins to form on the surface, remove it with a spoon.
Switch off as soon as the butter is completely melted; remove all the remaining foam and pour the liquid part, very gently so as not to move the sediments of the bottom, filtering it through a sieve.
Remove the sediment on the bottom. In this way, clarified butter is obtained which, if not used immediately, can be stored in the fridge, where it will become solid again.
Warm up the clarified butter bringing it to about 60 ° C, then add 50 g of Cognac.
Immerse yourself fillet of veal, about 250 g, and cook for 1 hour and 10 minutes, keeping the butter temperature constant. Drain it, let it rest for a few minutes on a wire rack and add salt.