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    Roast veal served with Grana Padano PDO cream sauce

    Group 393Easy
    Group 3824 people
    T415 min


    • 800 g veal
    • 1 glass of white wine
    • 1 sprig rosemary
    • 1 glass stock

    • For the salad
    • 1 radicchio head
    • Baby spinach as required
    • 2 mandarin oranges
    • 50 g walnuts
    • Balsamic vinegar
    • Extra virgin olive oil
    • Salt
    • Pepper

    • For the cream spread
    • 100 g Grana Padano PDO, grated
    • 150 ml milk
    • Pepper


    STEP 1

    To prepare the meat:

    Rub the meat with salt and pepper and tie it with kitchen twine. In a casserole dish, heat 2 tablespoons of extra virgin olive oil with a sprig of rosemary and brown the meat on all sides. Pour in the wine and allow to evaporate. Add the hot stock, cover with a lid and cook the meat for 1 hour on low heat turning it over often. Once the meat is cooked, set aside.

    STEP 2

    To prepare the cream sauce:

    In a small saucepan, heat the milk and then add the grated Grana Padano PDO. Stir well and add a pinch of pepper to taste. Set aside.

    STEP 3

    To prepare the salad:

    Wash the radicchio and cut it coarsely, put it into a salad bowl together with the baby spinach, segments of peeled and skinned mandarins, and chopped walnuts. Dress with extra virgin olive oil, balsamic vinegar, and salt.

    STEP 4

    To serve:

    Serve the sliced veal with the Grana Padano PDO cream sauce and the radicchio salad.