Friday, March 6, 2009

Veal with 3 sauces

A meat dish which can be prepared in advance also in quantities and with a small variation sounds as a totally different dish.
You can prepare the meat and serve it with 3 different sauce on top.
First step you have to prepare and cook the veal.

1kg. veal rump
Handful parsley
5 bayleaf leaves
1 carrot
1 onion
1 celery stick
2 rock salt spoons
2 spoons olive oil

Roll the veal in flour ,chop parsley, carrot, onion, celery stick .Let them cook in oil in a pan,slighlt cook the meat in it, add 4 l.water,bayleaf and salt.Eliminate the foam that comes on top. Let it cook for 50 minutes. Let it cool. Wrap into paper and put into the fridge. Before serving it you have to slice thin and pour one sauce on top.

3 Sauces:
Trito Aromatico

80 gr. Depitted Green olives
60 gr. Parsley
60 gr. Inside of stale bread
2 spoons vinegar
3 hard boiled eggs
Extra vergin olive oil
salt and pepper

Separate yolks from whites. Soak the bread into the vinegar for 10 minutes. Chop parsley, olives and egg whites. Mix them with the bread and 2 yolks. Add salt and pepper .Amalgamate adding some oil. Slice the veal thin and spread the mixture on it. Chop the remaining egg white and distribute it on the meat. Pass the remaining yolk through a strain and serve it on the meat.

Pesto al pomodoro con mandorle e basilico

4 peeled tomatoes
Handful basil
2 garlic cloves
Handful pinetus
Handful almonds
Peel the almonds
Salt and pepper
2 spoons extra vergin olive oil

Chop tomatoes,basil, pinetus and almonds, garlic,add salt and pepper and the oil.
Slice the veal thin and spread the mixture on it, adding some pinetus and almond slides on top.

Salsa Tonnata

2 small spoons anchovy paste
170 gr. tin Italian Tuna
1 tablespoon capers
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon parsley

Mix capers, anchovy paste,tuna, lemon juice and mayonnaise in a blender. Place the veal slightly overlapping on a serving dish. Serve on top of the meat with fresh lemon slices, a few bits of parsley and capers.

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