Tag: veal

Recipe Veal fillet with milk, sage, lemon and fennel sauce – Italian Cuisine

Ingredients For the milk sauce

350 g milk
250 g of veal shank
125 g of celery centrifuged
5 g garlic
salt
pepper

Ingredients For the fillet

1 Kg veal fillet
300 g dry white wine
extra virgin olive oil
salt

Ingredients For celery root purée

400 g celery root
extra virgin olive oil
salt
pepper

Ingredients To complete

fresh ginger
sage
Lemon peel
fennel
extra virgin olive oil

Duration: 2 h 30 min

Level: Middle

Dose: 6 people

For the recipe of veal fillet with milk sauce, sage, lemon and fennel, collect the chopped chopped meat, milk, celery and garlic in a large saucepan. Cook on the flame at least for a couple of hours. Strain through the Chinese colander and return to the fire to reduce to obtain a creamy sauce. At the end add salt and pepper.
FOR THE THREAD: Clean the fillet from any parts of connective tissue, then season with salt and oil. Brown it in a casserole suitable for the oven veiled in oil, coloring it on each side. Sprinkle with white wine, cover with aluminum foil and finish cooking in the oven at 170 ° C for 20 minutes.
FOR SEDANO RAPA PUREE: Peel, wash and cut the celeriac into very thin slices. Stew it in a casserole with a little oil and water, until it is very soft. Blend well and season with salt and pepper.
TO COMPLETE: Slice the fillet into round slices about 2 cm thick. Spread the purée over the plates, place the fillet on top and cover with the milk sauce. Finish with finely chopped ginger, sage leaves and lemon peel. Decorate with fennel tips and a few drops of raw oil.

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Recipe Roast veal with herbs – Italian Cuisine

Ingredients

150 g of veal pulp
40 g white celery
2 teaspoons of extra virgin olive oil
a teaspoon of balsamic vinegar
basil
parsley
chives
tarragon
salt
pepper

Duration: 25 min

Level: Easy

Dose: 1 people

To prepare the veal roast with herbs, add the roast veal and brown it in a teaspoon of previously heated oil with a pinch of salt. Cook on a high heat for 15 minutes, turning the meat often. In the meantime, chop all the herbs, mix them with a teaspoon of oil, one of balsamic vinegar, add salt and pepper, then dilute everything with a little water. Thinly slice the roast and serve with the sauce and the chopped celery. This dish can be served hot or cold.

Recipe Sliced veal and pecorino cheese – Italian Cuisine

Ingredients

200 g of veal magatello
40 g pecorino
40 g pine nuts
thyme
2 sliced slices
olive oil
salad for garnish
salt

Duration: 15 min

Level: Easy

Dose: 4 people

To prepare the cut of veal and pecorino cheese cut the meat (or have it sliced by the butcher) into thin slices as for carpaccio. Pass the pecorino, the pancarré and the leaves of a few sprigs of thyme over the chopper. Add the pine nuts, but leave some of them to garnish. Spread the slices of meat on a plate, add salt, sprinkle them with the mince and then sprinkle them with a little oil. Complete with the pine nuts that you have kept aside. Go under the grill for 2 minutes, then divide among the individual dishes, garnish with some salad leaves and serve immediately.