Tender Veal in Zesty Sauce: A Quick & Delicious Recipe
Ingredients
- 700 g Veal Round main ingredient
- 1 Onion for the broth
- 1 gambo Celery for the broth
- 1 Carrot for the broth
- 1 foglia Bay Leaf for the broth
- 1 sprig Parsley for the broth
- 4 Cloves for the broth
- Salt at will
- 5 grani Whole Black Peppercorns for the broth
- 60 g Shelled Peas for the vegetable sauce
- 1 Carrot for the vegetable sauce
- 1 Zucchini for the vegetable sauce
- 1 rib Celery for the vegetable sauce
- 1 Onion for the vegetable sauce
- 10 Blanched Almonds for the vegetable sauce
- 1 slice Homemade Bread for the vegetable sauce
- 1/2 Orange juice, for the vegetable sauce
- 1/2 Lemon grated zest, for the vegetable sauce
- 1 sprig Marjoram for the vegetable sauce
- 1 tbs. Ground Ginger for the vegetable sauce
- Extra Virgin Olive Oil at will
Instructions
- Bring a saucepan of water to a boil with the onion, splinted with cloves, the carrot, scraped and chopped, celery, bay leaf, 5 peppercorns and parsley. Then submerge the meat and let it cook for about 1 hour and 15 minutes, salting almost at the end of cooking, then remove it from the casserole, wrap it in aluminum foil and let it cool.
- Meanwhile, prepare the sauce. Sauté the bread slice and almonds in a little oil, then whisk them until crumbly. Dice the onion, zucchini, celery, and carrot. Heat 4 tablespoons of oil in a skillet with the ginger, then add the prepared vegetables and cook for about 5 minutes. Then add the peas and orange juice and continue cooking for 15 minutes on a gentle heat. Then add the whipped bread, marjoram leaves, lemon peel, salt and pepper to taste and mix well.
- Serve the thinly sliced magatello with the prepared sauce.
Notes
For an even more aromatic touch, you can add a pinch of turmeric to the sauce, which will provide anti-inflammatory and antioxidant benefits in addition to giving it a nice golden color. This spicy variation pairs perfectly with the delicate taste of veal.