Italian Veal Recipe
Piedmont's Veal in White Wine/Vitello in Vino Bianco
Northern Italy really has countless recipes for veal. We have chosen to include this one because it is one of the Italian recipes for veal that Maria and I enjoy the most and it is not at all difficult to cook.
Being easy to cook is important for me - particularly when Maria
is not around to help. Even I manage to make this dish taste delicious.
Salt and pepper,
1) Trim any excess fat from the veal and tie up the veal with string.
2) Place the veal in pan and fry very slowly over a low heat
while adding the olive oil, rosemary, white wine, an onion and pepper.
3) Once the wine has evaporated, remove the veal, place it on an
oven tray and cook in the oven for 2 hours at 200°C. During the cooking
turn the veal, when you do this add some extra white wine.
Cover the veal while cooking for a better slow roasting. This also
keeps the flavors and moisture in making the final result much tastier.
4) Prepare a side dish of vegetables using whatever is seasonal.
Fry the vegetables lightly with olive oil and butter for a few minutes
and then place in oven for 10 minutes at 150°C adding a little oil,
butter and parsley.
For more absolutely mouth-wateringly delicious recipes from the Piedmont area of Italy get a copy of Autumn in Piemonte: Food and Travels in Italy's Northwest
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