Tag: veal

Veal stew recipe, a Sunday classic – Italian Cuisine

Ingredients

800 g veal (for stew) in morsels
celery
carrot
laurel
2 large onions
garlic
dry white wine
vegetable broth
extra virgin olive oil
salt
pepper

Duration: 2 h 30 min

Level: Middle

Dose: 4 people

All the steps to make our veal stew recipe, a second course of rich and traditional meat and potatoesFor the recipe of veal stew, marinate the morsels of meat collected in a bowl overnight, with a rib of celery, half a carrot, a slice of onion (all diced), bay leaves, 2 cloves of garlic, 2 glasses of white wine, then separate the meat from the wine and vegetables.

Fry the latter in a saucepan with the rest of the chopped onions and a drizzle of oil; apart, brown the pieces of meat very well with a little oil, then transfer them to the sauce pan with their cooking juices; stir, add 2 glasses of wine (not the marinade), so much broth to cover the meat flush, add salt and pepper and simmer slowly, covered, for about 2 hours, then remove the meat and blend all the sauce. Serve the stew with the hot sauce, possibly accompanying it with mashed potatoes.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/veal-stew-recipe-a-sunday-classic-italian-cuisine html

Gnocchi with porcini mushrooms and veal sauce – Italian Cuisine

Ingredients

1 Kg Red potatoes
750 g Calf tip
500 g Fresh porcini mushrooms
300 g flour
200 g Meat broth
100 g Ricotta
2 pcs Eggs
Onion
Celery
carrots
Grated Parmesan
Dry white wine
Butter
Laurel
Rosemary
Parsley
Garlic
salt
pepper

Duration: 2 h

Level: Middle

Dose: 6 people

Slice an onion, 2 carrots and 2 stalks of celery. Salt and pepper the veal tip, place it in a pan with the sliced vegetables, the broth, a splash of wine, 2 bay leaves and a sprig of rosemary. Bake at 180 ° C for 1 hour and 30 minutes.

Boil the potatoes starting with cold salted water and cook for 40-45 ′ from the boil. Clean and slice the porcini mushrooms; heat 40 g of butter with a clove of garlic, a bay leaf; add the mushrooms and cook over high heat for a few minutes, then add salt and pepper. Blend and mix with 40 g of parmesan, ricotta and a tablespoon of chopped parsley to obtain the filling.

Peel and mash the potatoes, add the flour and an egg and knead for a few minutes. Follow the procedure here to make gnocchi. Remove the veal tip from the oven, strain the sauce and let it thicken over the heat. Cook the gnocchi in boiling salted water; when they come to the surface, drain them and put them in a pan with a knob of butter and 40 g of parmesan. Season with the sauce and serve.

Recipe Cold veal roast with sauce – Italian Cuisine

Ingredients

600 g veal ribs
200 g fresh white cheese
celery
carrot
garlic
shallot
rosemary
sage
a lemon
red pepper flake, raw
olive oil
dry white wine
salt
pepper

Duration: 25 min

Level: Easy

Dose: 4 people

To prepare the veal roast in a sauce pan brown the magatello in a pressure cooker with 2 tablespoons of oil. Wet it with half a glass of wine, add salt, add the chopped carrot and celery, half a shallot and 2 cloves of garlic. Add salt and pepper, close the pan and cook for 20 minutes from when it is under pressure. Chop a bunch of rosemary and sage leaves with a piece of lemon zest in the mixer. Join the cheese and the cooking juices of the meat. Serve the cold roast, cut into thin slices, sauces with the prepared and with strips of raw pepper.