In this Italian recipe the name Braciola is not referred to thin slices of veal pan-fried but describes a kind of roast of veal cooked in the tomato sauce stuffed with parlsey, garlic and Parmesan. This is a traditional Italian recipe of my grandmother cuisine’s who gives me some suggestions to obtain the best result: the piece of veal necessary to prepare this Italian main course is the muscle or brawn of veal, in addition the parsley and the garlic with which stuff the meat should be fresh and the meat shoul cook completely covered with tomato sauce. The meat shoul be served cut in slices and accompained with some peas sprinkle with balck pepper.
INGREDIENTS (for 4 – 6 people): 900g of meat of veal in an only piece (the best one is the muscle or brawn) 60g of Parsley 1 or 2 Cloves of garlic 30g of Parmesan 1 / 2 Onion 4 Tablespoons of extra virgin olive oil 1 Kg and 400g of Tomato sauce Some leafs of basil Salt Black Pepper
PREPARATION TIME: 20 minutes
COOKING TIME: 1 hour and 30 minutes
WINE: Colli d'Imola – Sangiovese (Red Wine)
PREPARATION Start with the preparation of meat: place the meat on a cutting board
and cut it in half in lengthwise in order to open it as shown in the picture below.
Prepare a chopped of parsley and garlic and sprinkle it over the surface of meat together with the Parmesan.
Now, paying attention, roll the meat and close it with a kitchen thread.
Preheat the extra virgin olive oil in large pan, cut the onion in slices and let them brown in the pan with oil. When the onion becomes slightly golden remove it from the oil and place it the meat, cook it for about 5 – 8 minutes and then add the tomato sauce and the leafs of basil, sprinkle with salt and black pepper and continue to cook for about 1 hour and 30 minutes, stirring from time to time. When the meat is cooked remove it from the tomato sauce cut it in slices and serve hot together with some peas. This is the result: BUON APPETITO!
Bollito or veal meat boiled is an Italian recipe easy to prepare but that needs some devices to be delicious. Important is the choice of the meat: it is better if the meat is of veal and in particular the shoulder or the chest of veal; in this recipe I use the piece of veal that in Italy is called “Cappello del Prete” that correspond to the shoulder. Another important thing to do is to place the meat in the water with vegetables when it already boils: in this way the meat doesn’t become dry and maintains its entire good characteristics. From this Italian recipe you obtain a delicious second course but also a good broth that you can use to prepare spicy risotto and ravioli.Bollito is typically served with green sauce but ideal is also the mustard.
INGREDIENTS (for 4 – 6 people): 800g of Cappello del Prete that is meat of veal 1 Carrot 1 Celery 2 Potatoes 1 Onion Salt
PREPARATION TIME: 10 minutes
COOKING TIME: 2 hours
WINE: Dolcetto d’Alba (Red Wine)
PREPARATION Clean and peel the carrot, the celery, the potatoes and the onion, place them in a pan with water in which you put also the piece of meat of veal “Cappello del Prete” when the water boils.
Let the meat cook for about 2 hours. While meat cooks pay attention that the potatoes don’t become too soft if it is necessary remove them. When the meat is cooked remove it from the pan,
cut it in slices and serve them hot with the carrot and potatoes or with a delicious green sauce. This is the result: BUON APPETITO!
This Italian recipe is a traditional dish of the autumnal period in Lombardy; it is made with veal meat in an only piece and red wine. The better piece of veal to use for this recipe is called “Cappello del Prete”, this piece is obtain from the shoulder of the veal, it has a long shape and it is a lean meat ideal for roast, boiled and brasato; therefore the better Italian wine is a red wine of good acidity like the Barbera d’Oltrepò or Dolcetto d’Ovada. It is an easy recipe to prepare but it needs two day of preparation in particular one night during which the veal meat is soaked in the red wine and the following morning for the cooking. The cooking should be slow and on a low flame so the meat absorb slowly the red wine and its taste. This dish can be served alone or better if it is accompanied with Polena and the better one is the Polenta of Bergamo.
INGREDIENTS (for 6 – 8 people): 1 kg of Veal meat (a only piece) the better piece is called “ Cappello del prete” 1 Carrot chopped 1 Celery chopped 1 / 2 Onion chopped Oregano 4 – 5 Leafs of sage 3 – 4 tablespoons of extra virgin olive oil 300 – 350 ml of Red Wine Salt
PREPARATION TIME: 24 hour of soaking
COOKING TIME: 2 hours
WINE: Barbera d'Oltrepo' (Red Wine)
PREPARATION Place the meat "Cappello del prete" in a large pan with the chopped carrot, celery, onion, oregano and sage, pour on them the red wine and let them soak over night.
The following morning remove all the ingredients from the pan and place them in a bowl, in the same pan preheat the extra virgin olive oil place in it the veal meat and let it brown.
Then add the wine with the chopped vegetables, sprinkle with salt and let cook for about 2 hours slowly and on a low flame. During the cooking control that the wine doesn’t reduce too much and if necessary add some water in order to obtain at the end of the cooking a sauce. When the meat is ready cut it in slices, then place the sauce with the vegetables in a mixer and mix them in order to obtain a sort of cream.
Now prepare the dish, place on it two or three slices of meat and pour on them the cream and some leafs of sage. The brasato can be served alone
or with some polenta, with it the dish becomes complete and delicious. This is the result:
Veal Roast with Aromatic Herbs and Potatoes - Secondo
This is the delicious Italian second course that I prepare in the occasion of my birthday. It is simple and fast to cook. What I prefer of this dish is the spicy taste of rosemary and sage, and the crunch consistency of potatoes. It is important that the potatoes have a small dimension in order to cook them well. INGREDIENTS (for 8 people): 1 kg of roast of Veal (piece called Pesce) 2 Branches of sage 2 Branches of rosemary 1 Kg of small Potatoes 5 Tablespoons of Extra virgin olive oil Water 1 Glass of White wine Salt Pepper
PREPARATION TIME: 15 minutes
COOKING TIME: 2 hours
WINE: Colli Bolognesi Sauvignon Doc (White Wine)
PREPARATION Preheat the oven at 200°C. Place in a baking pan the extra virgin olive oil, the roast of veal. Sprinkle bought the side of the roast with salt and pepper; add the sage, the rosemary, some water and bake. Let the bought side of the roast brown then add the wine and re-bake.
Clean and peel the potatoes after 1 hour add them to the roast and if necessary add some other water. Cook more or less for another hour.
I've just presented the delicious recipe of Cotoletta alla Milanese and I think that this video is a good guide to follow if you want to prepare this traditional Italian second course. There is only a difference that is the mode to fry, one with extra virgin olive oil and the other with clarified butter, both are used to cook this dish. BUON APPETITO!
This is a typical Italian recipe of Campania. It is a delicious second course made with veal and a sauce of garlic, extra virgin olive oil and tomatoes purée. You can prepare this Italian dish in two different ways: you can follow the recipe below or you can brown the garlic in the extra virgin olive oil, add the oregano and the tomatoes and then the meat. Prepare it in the way you prefer.
INGREDIENTS (for 4 people): 4 Big steaks of veal 30 g of Parmesan 4 – 5 Tablespoons of Extra virgin olive oil 6 Tablespoons of Tomatoes purée 20 g of Parsley Oregano Salt Pepper 3 Cloves of Garlic 3 Glass of Water
PREPARATION TIME: 10 minutes
COOKING TIME: 30 – 40 minutes
WINE: Trentino Marzemino (Red Wine)
PREPARATION Place in a large pan the steaks of veal.
Clean the garlic and cut it in pieces. Put over the meat the pieces of garlic, the parsley and the extra virgin olive oil. Then add the Parmesan and the tomatoes puree.
Now add the water and cook at low flame for about 30 – 40 minutes.
Pay attention to not reduce the water completely, if this happen adds some other water in order to make a sort of sauce. Serve hot. This is the result: BUON APPETITO!
This is a classical dish: a main course made from stew of veal and potatoes!
INGREDIENTS (for 4 people)
2 Sticks of celery 2 Carrots 1/2 of Onion 400 g of Stew of veal 2 Potatoes 3 Tablespoons of extra virgin olive oil Salt Pepper 25 ml of Wine 8 Leafs of sage
PREPARATION TIME: 15 minutes
COOKING TIME:35 minutes
DIFFICULTY: easy
WINE: Alto Adige Colli di Bolzano (Red Wine)
PREPARATION Wash, dry and peel the sticks of celery, the carrots and the onion . Chop and put them in a pan with 3 tablesppons of extra virgin olive oil in order to brown them. Then add the stew of veal, sprinkle with salt and pepper and let the stew brown. Add the wine and wait until wine is evaporated. Cook for about 5-8 minutes. Wash, dry and peel the potatoes, then cut them into pieces and add them to the stew together with 1 or 2 glasses of water. Sprinkle with salt and pepper. Continue to cook for 20 minutes adding some water in order to obtain a sauce. Serve hot with 2 leafs of sage. This is the result: BUON APPETITO!
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