Veal roasted with shallots, fennel, and Vin Santo is a classic Italian dish that combines the richness of veal with the delicate flavors of shallots, fennel, and the sweet, nutty風味 of Vin Santo. This dish is perfect for a special occasion or a romantic dinner, and is sure to impress your guests. The key to making this dish is to use high-quality ingredients and to cook the veal slowly and gently, so that the meat remains tender and juicy. The shallots and fennel add a subtle sweetness and depth of flavor to the dish, while the Vin Santo adds a touch of acidity and complexity. Serve the veal with roasted potatoes or mashed cauliflower, and a side of steamed vegetables or a fresh salad.
Here are our top 2 tried and tested recipes!
VEAL ROASTED WITH SHALLOTS, FENNEL AND VIN SANTO
Categories Wine Vegetable Roast Dinner Meat Veal Fennel Shallot Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Mix salt, dried thyme, and white pepper in small bowl. Rub 1 tablespoon oil over roast. Rub salt mixture over roast. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add meat and cook until golden brown on all sides, about 5 minutes. Transfer roast to plate.
- Add remaining 1 tablespoon oil, shallots, and fennel to same pot. Sauté until vegetables are golden brown, stirring frequently and scraping up browned bits, about 12 minutes. Add Vin Santo; boil 3 minutes. Return veal to pot, nestling into vegetables, and top with some of vegetables. Cover; roast until instant-read thermometer inserted into center of veal registers 165°F, about 1 hour 15 minutes.
- Transfer veal to platter. Mix fresh thyme into vegetables. Season cooking liquid with salt and pepper. Spoon vegetables and cooking liquid around roast.
SAUTEED VEAL KIDNEYS WITH ROASTED SHALLOTS, MADEIRA AND CREAM
Provided by Anthony Bourdain
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Place shallots in a roasting pan or casserole dish. Rub with vegetable oil, cover and roast until soft, about 20 minutes. Meanwhile, split kidneys lengthwise and remove nerve and core from each side. Slice clean kidneys into silver-dollar-size pieces. Set aside.
- Squeeze roasted shallots out of their skins. Reserve 4 whole shallots for garnish and chop remainder. Place a large skillet over medium-low heat and melt 1 tablespoon butter. Add chopped shallots and saute until lightly browned, 2 to 3 minutes. Add Madeira and saute until reduced to a glaze. Stir in cream and simmer until reduced by half. Remove from heat.
- Place a clean skillet over medium heat, and add remaining butter and the olive oil. When butter melts, add kidneys and saute until browned on all sides. Remove kidneys from pan, pour out any liquid in pan, and return kidneys to pan. Add cream sauce and simmer until kidneys are cooked to medium (pink inside) and glazed with sauce. Add parsley and chives. To serve, place equal portions on four plates, and garnish each with a whole roasted shallot. If desired, serve with sauteed spinach.
Nutrition Facts : @context http, Calories 1293, UnsaturatedFat 79 grams, Carbohydrate 35 grams, Fat 110 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 25 grams, Sodium 450 milligrams, Sugar 17 grams, TransFat 1 gram
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Use the best veal, shallots, fennel, and Vin Santo you can find.
- Brown the veal well: Browning the veal before roasting helps to develop flavor and color. Be sure to sear the meat on all sides over high heat.
- Roast the veal at a moderate temperature: Roasting the veal at a moderate temperature (350°F) helps to ensure that the meat cooks evenly and remains juicy.
- Use a good quality Vin Santo: Vin Santo is a sweet Italian wine that adds a delicious flavor to the veal. Be sure to use a Vin Santo that is at least 5 years old.
- Serve the veal with roasted vegetables: Roasted vegetables are a great way to complement the veal. Try roasting potatoes, carrots, onions, or Brussels sprouts.
Conclusion:
Veal roasted with shallots, fennel, and Vin Santo is a delicious and elegant dish that is perfect for a special occasion. The combination of flavors is perfect, and the veal is cooked to perfection. If you are looking for a new and exciting way to prepare veal, this recipe is definitely worth trying.
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