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Posts Tagged ‘vitello’

  1. STRACOTTO-STEW VEAL IN RED WINE

    8 March 2012 // flaviabi

    stracotto 015

    Before the end of winter, I can not miss to eat the stew ….
    Ingredients for 6 persons:
    1.5 kg. Veal (rump or similar)
    1 onion
    1 clove of garlic
    4 leaves of sage
    1 sprig of rosemary
    10 grains of juniper
    2 cloves
    1 liter of full-bodied red wine (I used the red wine of Montefalco)
    salt
    chili
    Put the meat to marinate in a bowl with the wine (to cover the meat), whole garlic and onion, sage and rosemary. Let’s marinate for at least 12 hours. When marinade, dry it and brown well on all sides in a pan with olive oil. When meat is browned add the onion and garlic, thinly sliced​​, sage and rosemary, juniper seeds and cloves and cook for 10 minutes. At this point pour all the wine, season with salt and pepper, cover with lid and let it cook over low heat for at least 3 hours. When the meat is cooked, cut into thin slices, and pour the filtered sauce. Serve with mashed potatoes and broccoli

    Category Secondi: carne | Tags: ,,,, | No Comments

  2. VEAL WITH EGGPLANT AND SCAMORZA CHEESE

    20 September 2011 // flaviabi

    DSC00144

    Ingredients: 400 gr.ofVeal, ,1  scamorza cheese, 1 eggplant, white wine, red onion, garlic, salt, pepper, sage, balsamic vinegar.

    Cut the eggplant into very thin slices and fry in extra virgin olive oil for few minutes. Use thin slices of veal.  Place a slice of Parma Ham, a small slice of potatoes, and a strip of scamorza cheese onto the veal.  Then roll up and secure with a wooden stick.  In a pan cook the chopped red onion, garlic, sage and add plenty of white wine. Add the rolls of veal and simmer for about 20 minutes, add salt and pepper and extra white wine. Add few drops of balsamic vinegar before serving.

    Category Secondi: carne | Tags: ,,,, | No Comments

  3. VEAL WITH BLACK OLIVES

    15 July 2011 // flaviabi

    bocconcini di vitello

    Ingredients (4 people):
    500 gr. Veal cut into small cubes
    150 gr. Pitted black olives
    1 lemon
    1 clove of garlic
    4 sage leaves
    rosemary
    parsley
    2 glasses of white wine
    salt
    chilli
    Extra virgin olive oil
    Two tablespoons of flour

    Pass the veal in flour. In a large skillet put olive oil, the finely chopped onion, a clove of garlic and let brown. Divide the olives in half , and cut one into very small pieces and add in the pan, adding  the rosemary and sage leaves as well. Cook for a few minutes and then add the floured meat, low down the fire,  and  cook for about 40 minutes, covering with white wine, adding salt and pepper. Please making sure to turn occasionally to prevent sticking (If you may need more  liquid add hot water). Once cooked, add the parsley, thinly sliced, and the remaining black olives,

    Category Secondi: carne | Tags: ,,,, | No Comments

  4. Stuffed veal

    6 June 2011 // flaviabi

    triangoli farciti 009

    Ingredients (4 people):
    600 gr. Minced veal
    1 egg
    1 slice of bread
    Nutmeg
    rosemary
    5 leaves of sage
    50 gr. Grated Parmigiano cheese
    12 cooked ham
    12 thin slices of Scamorza cheese
    5 courgettes
    1 spring onion
    Basil
    15 cherry tomatoes
    1 teaspoon of sugar
    Oregano
    Sale
    chilli
    Extra virgin olive oil

    salt

    Mix the minced meat with a slice of bread soaked in water, add the egg, Parmigiano, a pinch of salt, and  a pinch of  nutmeg. Work it very well and  let it rest in refrigerator for half an hour. Half an hour later, lay the meat on a sheet of wax paper (should be about 3 cm.) put another sheet of paper on it. Roll it with a rolling pin (or a bottle) to compact the mixture. When ready put it in the fridge for another half hour. In the  meanwhile, cut the courgettes into sticks (by removing the inner pulp) and cook them in a pan with the finely chopped onion and two spoons of olive oil. Cook it for 15 minutes, stirring constantly: the courgettes should result crunchy. Now add the basil leaves, salt and pepper. Put the tomatoes in a baking pan with a little ‘oil, a pinch of salt, a teaspoon of sugar, plenty of oregano and bake at 200 degrees for about 1 hour. It ‘s time to remove the meat from the refrigerator: with a knife cut them into squares and create a sandwich stuffed with a slice of cooked ham and a slice of scamorza. When ready cut  again in half (triangles are more convenient for cooking!). Let them cook in a pan with olive oil, rosemary and sage, on low heat for 15 minutes. Serve the stuffed veal with courgettes and cherry tomatoes.

    Category Secondi: carne | Tags: ,,,, | No Comments

  5. SCALOPPINA DI VITELLO CON PROSCIUTTO E BRIE

    7 April 2011 // flaviabi

    Che bellezza! La ricetta non è niente di speciale ma ero così felice di usare la mia macchinetta!!

    Ingredienti:

    Fettine di vitello

    farina di mais

    prosciutto a fette

    formaggio brie a fette

    sale

    olio extra vergine di oliva

    Impaniamo le fettine nel mais e passiamole in padella con olio fino a doratura e saliamo. Mettiamole in una pirofila da forno con sopra una fetta di prosciutto e una fetta di Brie. Facciamo sciogliere il formaggio con il forno a grill per pochi minuti. Serviamo calde

    Category Secondi: carne | Tags: ,, | 2 Comments

  6. Veal Rolls

    29 March 2011 // flaviabi

    involtini[1]

    Ingredients: 400 gr.ofVeal,150 gr. Parma ham,half  potatoes,1  scamorza cheese, red wine, red onion, garlic, black olives, salt,pepper,sage.

    Use thin slices of veal.  Place a slice of Parma Ham, a small slice of potatoes, and a strip of scamorza cheese onto the veal.  Then roll up and secure with a wooden cocktail stick.  In a pan cook the chopped red onion, garlic, sage and black olives, add plenty of red wine. Add the rolls of veal and simmer for about 20 minutes, if necessary add salt and pepper and extra red wine.

    Category Secondi: carne | Tags: ,, | No Comments