Veal Country Style

Name: Veal Country Style
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: Italia
Ingredients: to taste Pepper; to taste Salt; 15 cl Chicken Cream; 15 cl Cream; 15 cl Cider; 40 g Butter; 1 Onion; 1 Carrot; 2 tablespoons Olive Oil; 100 g Smoked Bacon; 1000 g Veal Neck

@tuduu

Veal Country Style is a dish from the Italian rural tradition. Made with veal neck, smoked bacon, and a tasty chicken cream, this dish is rich in intense and delicious flavors. The meat is slowly cooked in cider, giving the dish a slightly fruity taste. Served with a base of potatoes or polenta, Veal Country Style is a hearty and delicious main course.

Difficulty: Medium

Cooking time: 60 minCooking: 60 min

Preparation time: 15 minPreparation: 15 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Pepperto taste
Saltto taste
Chicken cream15cl
Cream15cl
Cider15cl
Butter40g
Onion1
Carrot1
Olive oil2tablespoons
Smoked bacon100g
Veal neck1,000g

Purchasable products

Preparation

STEP 1 OF 21
The veal neck should be cut into four thick slices
STEP 2 OF 21
Preheat the oven to 140 degrees
STEP 3 OF 21
Dice the bacon and place it in a saucepan
STEP 4 OF 21
Cover it with cold water, bring to a boil, drain immediately, and dry on paper towels
STEP 5 OF 21
Peel the carrot and onion and dice them very finely
STEP 6 OF 21
Heat the oil in a terracotta or cast iron pot large enough to just hold the meat and its garnish
STEP 7 OF 21
Brown the bacon, carrot, and onion for two or three minutes over moderate heat without letting them color
STEP 8 OF 21
Add 25 g of butter to the pan
STEP 9 OF 21
As soon as the butter is melted, sauté the slices of meat for five minutes, turning them
STEP 10 OF 21
Salt and pepper
STEP 11 OF 21
Add the chicken cream and cider
STEP 12 OF 21
Stir for one or two minutes over low heat
STEP 13 OF 21
Grease a disc of parchment paper with the remaining butter and place it directly on the contents of the pot
STEP 14 OF 21
Cover the pot, place in the oven, and cook for one hour, basting the meat once with the cooking juices
STEP 15 OF 21
After one hour of cooking, remove the lid and leave the parchment paper disc
STEP 16 OF 21
Place back in the oven and cook for another hour, basting the meat once with the cooking juices
STEP 17 OF 21
Remove the parchment paper disc, increase the oven temperature to 230 degrees
STEP 18 OF 21
Cook uncovered for another fifteen minutes until the sauce takes on a bright color
STEP 19 OF 21
Skim the surface of the sauce with a ladle or paper towels, pour into a very hot deep serving dish, and serve
STEP 20 OF 21
You can substitute the neck with breast, shoulder, or neck of veal
STEP 21 OF 21
Recommended wine: Donnaz

Suggestions

Pan
Wooden spoon
Bowl
Knife
Cutting board

General Information

Storage notes

Store in the refrigerator for up to 2 days

More information

Typical dish of the Italian countryside

Origin

Italia

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Descrizione

Veal Country Style

@tuduu

Difficulty: Medium

Cooking time: 60 minCooking: 60 min

Preparation time: 15 minPreparation: 15 min

Country: Italia

Preparation

STEP 1 OF 21

The veal neck should be cut into four thick slices

STEP 2 OF 21

Preheat the oven to 140 degrees

STEP 3 OF 21

Dice the bacon and place it in a saucepan

STEP 4 OF 21

Cover it with cold water, bring to a boil, drain immediately, and dry on paper towels

STEP 5 OF 21

Peel the carrot and onion and dice them very finely

STEP 6 OF 21

Heat the oil in a terracotta or cast iron pot large enough to just hold the meat and its garnish

STEP 7 OF 21

Brown the bacon, carrot, and onion for two or three minutes over moderate heat without letting them color

STEP 8 OF 21

Add 25 g of butter to the pan

STEP 9 OF 21

As soon as the butter is melted, sauté the slices of meat for five minutes, turning them

STEP 10 OF 21

Salt and pepper

STEP 11 OF 21

Add the chicken cream and cider

STEP 12 OF 21

Stir for one or two minutes over low heat

STEP 13 OF 21

Grease a disc of parchment paper with the remaining butter and place it directly on the contents of the pot

STEP 14 OF 21

Cover the pot, place in the oven, and cook for one hour, basting the meat once with the cooking juices

STEP 15 OF 21

After one hour of cooking, remove the lid and leave the parchment paper disc

STEP 16 OF 21

Place back in the oven and cook for another hour, basting the meat once with the cooking juices

STEP 17 OF 21

Remove the parchment paper disc, increase the oven temperature to 230 degrees

STEP 18 OF 21

Cook uncovered for another fifteen minutes until the sauce takes on a bright color

STEP 19 OF 21

Skim the surface of the sauce with a ladle or paper towels, pour into a very hot deep serving dish, and serve

STEP 20 OF 21

You can substitute the neck with breast, shoulder, or neck of veal

STEP 21 OF 21

Recommended wine: Donnaz

Macronutrients (100 gr)

Energy (kcal)	142.22
Carbohydrates (g)	1.23
of which Sugars (g)	1.23
Fat (g)	8.57
of which Saturates (g)	3.74
Protein (g)	14.5
Fiber (g)	0.17
Sale (g)	0.13

Veal Country Style

Ingredients

Purchasable products

Preparation

Suggestions

General Information

Storage notes

More information

Origin

Analysis

Macronutrients (100 gr)

Attention

Descrizione

Veal Country Style

Ingredients

Purchasable products

Preparation

Suggestions

General Information

Storage notes

More information

Origin

Analysis

Macronutrients (100 gr)

Attention

Descrizione

Truffle Butter 80g - artisanal specialty

Red Onion Food Powder 30g

Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml

Smoked Raw Bacon Half 1.7kg

Attention