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veal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young males of dairy breeds which are not used for breeding. Generally, veal is more expensive than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese.
Slow cooked veal shins are a special treat, not least because of the delicious bone marrow. This is an easy way to cook them. Apart from basting once or twice you can leave this dish to its own devices.
Ingredients (serves 2)
1 head of garlic
2 x veal shins (approx. 600g)
4 small red onions...
Saltimbocca alla Romana is a simple and tasty veal meat dish, a secondo piatto typical of Roman cuisine since the 19th Century. The name literally means “jump-in-your-mouth”.
Saltimbocca only require very few ingredients, never wrapped up in a roll or floured before cooking, otherwise it would...
View: https://youtu.be/0cqx3WWXJGs
Ingredients:
300 g veal (preferably top round) cutlets (for 2 servings)
2 eggs
1 cup all purpose flour
1 cup breadcrumbs
2 tsp salt
1 tsp black pepper
Slices of lemon to garnish
Parsley and butter (optional for garnish)
Vegetable oil and/or clarified butter...
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