↓Deutsch Ossobuco means marrow bones or bone with a hole, whereby the leg bone is meant in the middle of a leg slice. Ossobuco is …
Kalb
Cordon bleu
↓Deutsch The cordon bleu is said to be a Swiss invention. The idea cannot be dismissed out of hand, as Switzerland is known for good …
Piccata milanese
↓Deutsch Piccata are flat slices of meat, in Italy mostly made from veal, which are fried in flour and then cooked in a sauce made …
Veal cheeks in red wine sauce – Kalbsbäckchen in Rotweinsauce
↓Deutsch We had a Swiss Migros supermarket in the immediate vicinity, which always had ox cheeks. Unfortunately, he had to make way for a REWE …
Veal cheeks in the style of a boeuf bourguignon – Kalbsbäckchen im Stil eines Boeuf bourguignon
↓Deutsch We have a butcher about 10 km away who always stocks beef, veal and pork cheeks. They’re frozen, but if you thaw them gently …
Milanese cutlet – Mailänder Schnitzel
↓Deutsch This dish has nothing to do with authentic Italian cuisine. This is one of the typical recipes that were served in Italian restaurants at …
Vitello tonnato
↓Deutsch Vitello tonnato is an antipasto from Piedmont where veal is marinated with wine, vegetables and spices. Then it is cooked in the marinade and …
Silesian mushroom ragout – Schlesisches Pilzragout
↓Deutsch Basil is more located in the Italian than in the German cuisine, but in very old mushroom dishes it is very well used in …
Fegato veneziana – Venetian veal liver – Kalbsleber venezianisch
↓Deutsch A typical dish from the Veneto, which is of course already prepared in countless ways and usually served as secondo piatti or main course. …
Veal kidneys in mustard sauce – Kalbsnieren in Senfsauce
↓Deutsch The veal kidneys in mustard sauce are a classic in France. This is where the coarse-grain rotisseur mustard is used. For the first time …