Tag: veal

Recipe Veal roll with asparagus with salted eggnog – Italian Cuisine

Ingredients FOR THE CALF ROLL

850 g fillet of veal
450 g 1 bunch of asparagus
2 shallots
1 celery stalk
1 carrot
1 onion
dry white wine
rosemary
laurel
garlic
thyme
Parmigiano Reggiano Dop
butter
pepper
coarse salt

Ingredients FOR SALTED ZABAIONE

180 g white wine
15 g corn starch
5 yolks
1 egg
1 shallot
Parmigiano Reggiano Dop
marjoram
thyme
salt
pepper

Duration: 1 h 20 min

Level: For experts

Dose: 6 people

FOR THE ROLL OF CALF
Place the meat in a baking dish, add 2 glasses of white wine, the shallots cut into slices and a few sprigs of thyme; marinate for 1 hour.
Prepare an aromatic broth with celery, carrot, onion, 1 bay leaf, 1 glass of white wine, 1 clove of garlic with the peel, 1 sprig of rosemary, a few grains of pepper. Boil for 10 minutes, then flavor with a pinch of coarse salt.
Peel asparagus: cut the base and, with a potato peeler, remove the fibrous part of the stem. Separate the tips from the stems and sauté them in a pan with a knob of butter and a drop of water; cook the kegs in boiling water for 5 minutes.
Open book the fillet, helping yourself with a smooth and sharp knife; gently beat the meat with a meat tenderizer and flavor it with a minced pepper. Arrange the asparagus stalks along the fillet and season with 1 tablespoon of Parmesan; roll up and tie the veal with a few single turns of kitchen twine, starting from the center. Wrap the roll in a cloth and close it with candy; to keep it in shape, tie it with another five turns of twine.
dip the roll in the boiling broth and boil it for about 35 minutes after boiling again.

FOR THE SALTED ZABAIONE
Gather in a small saucepan, the wine, 1 sprig of thyme and 1 shallot cut into small pieces and boil until the wine has reduced by half.
United in a bowl suitable for the bain-marie, the egg and yolks, 1 tablespoon of parmesan, pepper, salt and cornstarch and start whipping with a whisk by hand, adding the filtered reduction; transfer the bowl to a bain-marie and continue whipping; when the sauce appears velvety, remove the bowl from the water bath and whisk again briefly.
Strain the roll, let it rest for a few minutes, free it from the wrapping and cut it into slices 2-3 cm thick.
Serve in a tray, finishing with the asparagus tips, the salted eggnog and marjoram leaves.

Combine to a light red to be served fresh, such as Santa Maddalena from South Tyrol, made from slave grapes with a little lagrein. Cantina Bolzano's Huck am Bach 2018 is among the best.

Recipe Spinach of veal stuffed with artichokes with velvety leeks – Italian Cuisine

Ingredients

450 g veal spinach
400 g potatoes
200 g milk
4 slices of Parma ham Dop
2 artichokes
1 leek
1 lemon
rosemary
sage
White wine
extra virgin olive oil
pepper
salt

Duration: 2 h

Level: Middle

Dose: 4-6 people

Peel potatoes and divide them in two. Slice the leek into slices and place it in a saucepan with the potatoes, milk and 300 g of water. Cook for 30 minutes or until the potatoes are tender. Cut the spinach obtaining a pocket, salt and pepper the inside. Peel thoroughly artichokes depriving them of the external leaves and keeping only the tenderest heart. Soak them in water with lemon juice. After about ten minutes drain them, dab them and divide them in two; wrap each half in a slice of ham, then insert them into the spinach pocket and close the opening using toothpicks. saute briskly the pan-fried meat with sage and rosemary and a little oil for 5 minutes on each side, blending with white wine. transfer spinach in a baking dish and cook in the static oven at 180 ° C for about 1 hour and 30 minutes. extract the potatoes from the pot and pass them with a potato masher. Blend the leek with the cooking liquid, then mix it with the potatoes. Remove from the oven the spinach and serve with the leek cream and the sauce.

How to make Mediterranean-style veal roast – Italian Cuisine

For the roast recipe of tasty Mediterranean veal, but easy to make, just choose the non calf
too thin, like the pintail. The ideal side dish to complete this recipe are vegetables such as broccoli and steamed green beans, carrots stewed in a knob of butter, but also the classic baked potatoes.
To stay on the theme of Mediterranean recipes, you can also opt for aPantesca salad or for a mixed salad with lettuce, tomatoes, cucumbers and finely chopped Tropea onions.

The recipe for Mediterranean veal roast

The recipe is for 4 people, if it needs to increase by 150 gr. per person veal and adjust proportionally with
the other ingredients.

Ingredients

600 g of veal, 20 g of pine nuts, 100 g of Taggiasca olives, 5 capers, 70 g of butter, pepper and salt, a little vegetable broth.

Method

Chop roughly in a mortar, or crush the olives, capers and pine nuts with a meat pounder. In a pan, brown the veal with a little butter, make it lightly crust and transfer it to a pan: add the remaining diluted butter, olives, pine nuts, capers, salt and pepper, 1 ladle of vegetable broth previously slightly salty.
Bake in a preheated oven at 200 ° for 30 minutes having the foresight to add more broth, if necessary, lower the heat to 180 degrees and continue cooking for 20-30 minutes. After cooking, check the sauce: if too much liquid, extract the meat and let it thicken in a pan.
Slice the roast and cover it with the olive and pine nut sauce. Instead of being baked, it can also be cooked in a pot by cooking over moderate heat for about 90 minutes and checking that it always has a little gravy.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/how-to-make-mediterranean-style-veal-roast-italian-cuisine html