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Ossobuco means marrow bones or bone with a hole, whereby the leg bone is meant in the middle of a leg slice. Ossobuco is a classic recipe of the Italian cuisine, where there are the modifications osso buco, osso buco Milanese (butter as frying fat, tomato paste) and osso buco in Lombardian style (alla gremolada, chopped lemon zest, tomato puree, sage).
With the Italian veal it also has a special feature. In Italy the in Germany usual...
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The cordon bleu is said to be a Swiss invention. The idea cannot be dismissed out of hand, as Switzerland is known for good veal and tasty cheese.
In the past, a pocket was cut into a thick veal escalope, and cheese and boiled ham were then placed in it. Nowadays people prefer thinly pounded veal escalopes from the topside or the loin, tops them with cheese and ham and simply folds the whole thing together.
The name simply means blue...
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Piccata are flat slices of meat, in Italy mostly made from veal, which are fried in flour and then cooked in a sauce made from wine and lemon juice.
This dish found its way to the USA with Italian emigrants, where it was modified as needed. The most well-known piccata there is now chicken piccata.
The piccata milanese also found its way back to its old homeland of Italy via the USA. This is now veal cutlets with a coating of egg and...
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We had a Swiss Migros supermarket in the immediate vicinity, which always had ox cheeks. Unfortunately, he had to make way for a REWE store where, as is well known, this is not part of the range. At least that has the advantage that we can buy our Hessian garlic fine bologna.
We could buy veal cheeks from a butcher from Freiberg at Neckar, which I could stew in red wine on Sunday. There were also potato dumplings and red cabbage with...
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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 in the fridge, they're just as good as fresh ones.
It tastes best in a strong red wine sauce. So what could be more obvious than to stew the cheeks in a burgundy sauce. Plenty of celery, carrots, onions and garlic were added to the sauce so that the whole thing didn’t just taste only like the wine.
Another...
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This dish has nothing to do with authentic Italian cuisine. This is one of the typical recipes that were served in Italian restaurants at the end of the 1950s/early 1960s in Germany. This was probably due to the fact that in the kitchen not the Mama or the Nonna were working, but instead Italian guest workers, who were bored of being in the factories on the assembly line. In addition to this recipe, the carbonara was also made with...
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Vitello tonnato is an antipasto from Piedmont where veal is marinated with wine, vegetables and spices. Then it is cooked in the marinade and allowed to cool again. A kind of mayonnaise is made from canned tuna, anchovies and capers, which is then used to coat the thinly sliced meat. In Italy you probably eat this straight from the fridge, I prefer a room-warm version that doesn't make your teeth fall out (at my old age I don't have...
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Basil is more located in the Italian than in the German cuisine, but in very old mushroom dishes it is very well used in German recipes. This recipe is from the German Silesians, which were expelled to 99% after WW2. Now this land is Polish but the refugees had their recipes in their baggage.
I suspect that the dish was originally made with roast cuts, but try to get something like this without pre-ordering and possibly weeks of...
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A typical dish from the Veneto, which is of course already prepared in countless ways and usually served as secondo piatti or main course. 2 servings Ingredients:
300 g veal liver, cleaned and cut into strips
2 tbsp olive oil
1 tbsp butter
2 onions, cut into strips
2 cloves of garlic, chopped
30 ml balsamic vinegar
100 ml red or white wine to taste
4 sage leaves, chopped
salt
pepper Preparation:
Fry the liver in the oil and butter...
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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 I ate the dish in Alsace. The French counterpart of the Italian tagliatelle was served for the sauce. Since I was serving a full five-course French menu, baguette had to soak up the sauce. 2 servings Ingredients:
1 veal kidney of 300 - 400 g, the fat tissue inside removed
1 tbsp flour
1 tbsp olive...
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