Food recipes
VEAL BOCCONCINI WITH POTATOES AND PEAS
Bocconcini di vitello con patate e piselli 1 1/2 tbsp. (20 g) unsalted butter 3 1/2 tbsp. (50 ml) additional-virgin Olive oil 1 oz. (25 g) leek, white and light green Ingredients basically (about 1 reduced), sliced 3...
Bocconcini di vitello con patate e piselli
1 1/2 tbsp. (20 g) unsalted butter
3 1/2 tbsp. (50 ml) additional-virgin
Olive oil
1 oz. (25 g) leek, white and light green
Ingredients basically (about 1 reduced), sliced
3 1/2 oz. (100 g) onions
(more than 1 1⁄2 very little), chopped
1/3 cup (30 g) celery (about 1 stalk),
Chopped
1 1/3 kilos. (600 g) veal,
Minimize into chunk-sizing areas
Salt and freshly ground black pepper
To taste
1/2 cup (100 ml) white wine
4 cups (1 l) vegetable or beef broth
7 oz. (200 g) potatoes (relating to 1 1/2
Medium), peeled and lower into sticks
1/2 cup moreover 3 tbsp. (100 g) peas
1/3 cup furthermore 1 1⁄2 tbsp. (100 ml) milk
Warm the butter and oil in a skillet over medium and sauté the
Leek, onions, and celery. add the veal and brown all jointly.
Year with salt and pepper and add the white wine and cook
Until the wine evaporates. Slowly and gradually add the broth and commence
To cook for more than 1 hour.
Blanch the potatoes for 5 minutes in boiling salted water, drain,
And add to the veal blend. add the peas and progress cooking
For about 15 minutes.
Last but not least, add the milk and protect against the sauce to a preferred consis-
Tency. serve.
1 1/2 tbsp. (20 g) unsalted butter
3 1/2 tbsp. (50 ml) additional-virgin
Olive oil
1 oz. (25 g) leek, white and light green
Ingredients basically (about 1 reduced), sliced
3 1/2 oz. (100 g) onions
(more than 1 1⁄2 very little), chopped
1/3 cup (30 g) celery (about 1 stalk),
Chopped
1 1/3 kilos. (600 g) veal,
Minimize into chunk-sizing areas
Salt and freshly ground black pepper
To taste
1/2 cup (100 ml) white wine
4 cups (1 l) vegetable or beef broth
7 oz. (200 g) potatoes (relating to 1 1/2
Medium), peeled and lower into sticks
1/2 cup moreover 3 tbsp. (100 g) peas
1/3 cup furthermore 1 1⁄2 tbsp. (100 ml) milk
Warm the butter and oil in a skillet over medium and sauté the
Leek, onions, and celery. add the veal and brown all jointly.
Year with salt and pepper and add the white wine and cook
Until the wine evaporates. Slowly and gradually add the broth and commence
To cook for more than 1 hour.
Blanch the potatoes for 5 minutes in boiling salted water, drain,
And add to the veal blend. add the peas and progress cooking
For about 15 minutes.
Last but not least, add the milk and protect against the sauce to a preferred consis-
Tency. serve.