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Recipes with veal mince

3 recipes that use veal mince, with photos, step-by-step instructions and cook times. The quickest, Frikadeller, takes 40 minutes. It is most often cooked with butter, onion and carrot.

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Vincisgrassi

Macerata, in the hills of the Marche, claims vincisgrassi as its own, and families still bake a tray for Sunday lunch, Christmas and Carnival. It is richer than the lasagne most people know: thin egg pasta sheets layered with a slow ragù of pork, veal and chicken livers, a nutmeg-scented béchamel and plenty of parmigiano, baked until the top is crusted and golden. Many cooks splash in white wine and a little Marsala; this version uses dry white wine, with an alcohol-free swap in the ingredient list, and the chicken livers are optional if you'd rather leave them out. Serve it in modest squares, followed by a crisp green salad. Chef's tip: make the ragù the day before and assemble cold, so the layers set firmly and slice cleanly.

270 minItalianPasta & Noodles
by KrazyBadal 0 views

Cima alla genovese

Cima alla genovese is a summer dish from Genoa and the Ligurian coast, sold by the slice in old delicatessens and set out for festive lunches and picnics. A pocket of veal breast is filled with a soft mixture of minced veal, egg, peas, parmigiano, pine nuts and marjoram, sewn shut and poached gently in broth, then pressed overnight so each cold slice shows a mosaic of green peas and golden egg. Traditional recipes add brains, sweetbreads and udder; this version keeps to veal mince so it is easier to make at home. Ask the butcher to cut the pocket for you. Serve it cool with a green salad and a little salsa verde. Chef's tip: fill the pocket only two-thirds full; the stuffing swells as it cooks and will burst the seams if packed tight.

195 minItalianMeat
by KrazyBadal 0 views

Frikadeller

Frikadeller are the everyday comfort food of Denmark, fried up for Monday suppers in Copenhagen, packed cold on rye bread for lunch and served at nearly every children's birthday. The mix is mostly pork, with some veal, so this is a pork dish, loosened with milk and bound with egg and a spoonful of flour to make soft, flattened ovals with a crisp brown crust. Danes eat them hot with boiled potatoes, brown gravy and sweet-sour pickled red cabbage, or cold the next day with pickled beetroot. Where people go wrong is frying them on too high a heat; the outside burns before the middle is cooked. Chef's tip: let the mixture rest in the fridge for 30 minutes before shaping; it firms up and the patties keep a neat shape in the pan.

40 minScandinavianMeat
by KrazyBadal 0 views

Goes well with veal mince