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Cold Veal With Sauce Miramare

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  Garlic 2 Clove (10 gm)
  Olive oil 3 Tablespoon
  Anchovies 4
  Loin/Round milk-fed veal 2 Pound
  Carrots 1⁄2 Cup (8 tbs)
  Celery 1⁄2 Cup (8 tbs)
  Onions 1⁄2 Cup (8 tbs)
  Bay leaves 2
  Wheat meal 2 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  Water 2 Cup (32 tbs)

Let garlic brown in olive oil.
Add anchovies and cook a few minutes.
Add veal.
Slice vegetables and add with bay leaves; remove from heat.
In the meanwhile, let wheat meal dissolve in wine and water, and pour it on the meat.
Return to heat, and continue cooking for 30 minutes.
Remove from heat; place all ingredients into a tureen and let cool.
Thinly slice meat, and cover with sauce.

Recipe Summary

Main Dish

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