Roast of Veal with Cream

I think that this is Italian recipe is a suitable Italian main course that you can prepare for Christmas lunch. I think this because it’s a very delicious Italian main course that at the same time is very easy to prepare and it takes to you only 15 minutes of preparation and 1 hour of cooking on a low flame that means in the meantime you can think about the preparation of the first course for your Christmas lunch for example Ravioli with lentils. The most important thing to pay attention to for the preparation of this Italian main course is to choose the right piece of meat and in this case I used the silverside of veal that is a very lean piece of meat. When you chosen the right piece of meat than the preparation is very easy you only need a minced onion, extra virgin olive oil, butter, vinegar and liquid cream.

INGREDIENTS (for 4 people):
600 g or 1,3 lb. of Silverside of veal
100g or 0,22 lb. of Bacon in thin slices
1 Medium Onion
4 Tbsp. of extra virgin olive oil
40 g or 2 Tbsp. of butter
5 Tbsp. of White wine vinegar
200 ml or 1 cup of liquid cream
Rosemary

PREPARATION TIME: 15 minutes

COOKING TIME: 1 Hour

WINE: San Severo Rosso Doc (Red Wine)

PREPARATION
The most important thing in order to prepare a delicious roast with cream is to choose the right piece of meat. To prepare this Italian recipe I used the veal and in particular the silverside of veal that is a lean piece of meat.

So when you have the right piece of meat then you can start to prepare your roast with cream. First thing to do is to cover the silverside of veal with the thin slices of bacon. When the veal is covered you have to bind the roast with cotton silk for cooking and add the rosemary as shown in the picture below.



When the roast is ready to be cooked, mince the onion and preheat the extra virgin olive oil in a large pan. When the oil is hot add the minced onion and the butter and let them cook for few minutes.



Now add the roast of veal and let it roast on all side, add the vinegar and let it evaporate.





At this point you can add the liquid cream and let the roast cook for about 1 hour on a low flame covered.



Cut the roast in slices just before to serve it.



Serve warm roast and pour on it the cream.
BUON APPETITO!

Pork Chop with Tomato Sauce

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!

Stew of Veal with Potatoes

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

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!