Saturday, April 25, 2015

V is for Veal - A to Z Challenge 2015

vealA lot of people refuse to eat veal because it comes from a young animal. I do see their point, but if you eat meat I don’t really see the difference caused by the age of said animal. Matt and I both enjoy veal and although I quite enjoy schnitzels made from pork, originally they were always veal. Some of the classic schnitzel dishes, particularly from Austria, Italy and France are absolutely delicious meals. In Germany I remember eating Schnitzel Holstein which was wonderful. Apparently most veal comes from the young bulls of dairy cattle although it can be from either sex.

We have a favourite Italian dish which we haven’t made for a while. Veal has to be cooked quickly by the way, if you cook it for too long it becomes tough. Pairing it with tuna may seem odd, but in fact is the most delicious dish for a summer meal. I first ate Vitello Tonnata at the Christening of my Goddaughter who’s father was an Italian chef – he made all the christening food and taught us to make this dish.


Vitello Tonnato

Classic Italian

2 1/4 pounds(1 k) boned veal, cut from the rump.Vitello Tonnato
3/4 lb (320 g) tuna packed in oil
3 eggs
6 salted anchovies (the canned variety, sold by delicatessens)
A handful of pickled capers
1/2 cup (approx.) olive oil
1 Tbs white wine vinegar
A bottle of dry white wine
The juice of a lemon
A rib of celery, thinly sliced crosswise
A few leaves of sage
2 bay leaves
3 cloves (some people omit these)
Salt
A few more perfect capers, some lemon slices, and sprigs of parsley for garnishing

1. Put the meat in a bowl with the bay leaves, cloves, sage and celery, and pour the wine over it. Cover and marinate in the refrigerator for 24 hours, turning the meat occasionally. The next day place the meat in a Dutch oven. Strain the wine and add it to the meat, then add enough water to cover. Lightly salt the pot and simmer the meat for an hour. In the meantime, wash, scale and bone the anchovies. When the hour is up add them to the pot and continue boiling for another half hour; the liquid should be reduced by half.
2. Hard boil the eggs, run them under cold water, peel them, and extract the yolks (you can discard or fill the whites as you prefer). Rinse, squeeze dry, and mince the capers.
3. When the meat is fork-tender remove it from the pot and strain the broth into a bowl. Transfer the fish filets to a clean strainer and press them through it, together with the tuna and the yolks, into another bowl. Stir in the minced capers, the vinegar, the lemon juice and the olive oil, and then dilute the sauce to your taste with some of the reserved broth.
4. When the veal has cooled slice it finely and lay the slices out on one or more platters (you want just one layer). Spread the sauce over the meat, garnish the platters with the lemon slices, capers and parsley. Cover them with plastic wrap and chill them in the refrigerator before serving.

Servings: 8

Author: Kyle Phillips
Source: About.com

Have a great weekend
Jo

38 comments:

  1. Hi Jo - I love Vitello Tonnato ... delicious ... this sounds an interesting way of making it. I often use the idea for other cold meats ... but don't spread the sauce over the meat, leaving it in a bowl ...

    Osso Buco was my favourite .. and I can occasionally get it now - though rarely make it .. but it's a craving dish! Cheers Hilary

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    1. You are the first person I have come across who is familiar with this dish Hilary. Never thought of doing that with other meats. I don't remember when I last ate Osso Buco.

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  2. I love veal. I just wish it wasn't so expensive and a little easier to find. When I do see it in the stores, the choice of cuts is very limited. Maybe it has to do with the many folks who will not eat it.

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    1. You are right Denise, the choice of cuts is limited. We seem to be able to find it only in one store. I use ground veal in my tourtière and had to really hunt last time I made some.

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  3. I tried veal once back when I ate meat, but I won't be having it again. Not just because I'm a vegetarian but also because I didn't really like it. It's an acquired taste.

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    1. I am surprised you should think that Chrys. But then I guess I have been eating it all my life.

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  4. Veal cutlets and veal parm were staples when I was growing up but truthfully I never liked the taste. I was of course horrified when, as a young teen, I found out it came from a baby animal, even though I've always been a meat eater. So basically I used that as an excuse not to eat it anymore b/c like I said, I didn't like it. There was always some gristle or fat in it that grossed me out. I love chicken cutlets though.

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    1. Well JoJo I have never come across gristle or fat in veal so I cannot imagine why you should have. The previous commenter said it was an acquired taste, so maybe it is. I guess you could make this recipe with chicken.

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  5. Just never had a thing for veal. Although I've heard it's veally good.

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    1. It is veally good Alex. Although these days people tend to use pork where veal was previously used.

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  6. I never met a veal I never liked.

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  7. You make a good point Jo, as usual.

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  8. I love the use of anchovies disguised in dishes like this... what a delicacy. Though your anchovies sound huge -i have never seen an anchovy that needed descaling. Thanks for your constant support and comments throughout this years challenge Jo - you are simply one of the best...
    Reflex Reactions

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    1. No nor have I Ida, I missed that part. We just chuck ours in, don't do anything to them at all. Thank you for your compliments - I have been very interested in your blog.

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  9. I have tasted veal more than once but I just don't care for the taste. Since my mom is German she did cook it but my dad wasn't into it either. I can say this recipe sounds delicious

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    1. Funny isn't it, I never realised there was such a strong taste difference that people could dislike.

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  10. I have never had veal. I can't imagine it would taste much different than its adult counter-part, but how would I know?

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    1. I don't think it does taste that much different Liz, but people say they don't like the taste!!

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  11. I can't say I've ever tried veal either. The dish looks like another winner definitely worth trying out. I noticed the ingredients include lemon and I was wondering is it true lemon juice turns into an alkaline substance once consumed and if so are there other foods like that?

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    1. I have never heard of that I'm afraid so can't answer your question. I will try and find out.

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  12. That does seem interesting to mix veal and tuna together; I might have to try this recipe. I haven't had much veal only because I haven't found a good way to cook it.

    betty

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    1. We enjoyed it from the get go Betty, it really is a delicious combination.

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  13. I like veal. That is an unusual recipe. Might try that.

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  14. I have a friend whose husband would not eat veal. She made veal chops and she didn't tell him. He thought they were pork chops. When she told him they were veal, he went in that bathroom and vomited. Weird, huh?

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    1. Very weird. Matt's dad did something similar with frogs legs in Spain.

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  15. You made me smile, Jo, because I haven't heard of Veal Schnitzel for a long time (first learned about it when I worked in Holland:)

    Agree... it is a delicious dish :)

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    1. You are right Mork, it is. Happy Birthday by the way.

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  16. Very unusual recipe.

    Sunni

    http://sunni-survivinglife.blogspot.com/

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    1. It does seem unusual but it works beautifully Sunni.

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  17. My favorites are veal schnitzel and veal parmesan. Your recipe is much more adventurous, and I think my family would enjoy it.

    Julie

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    1. That seems to be what most people know Julie. There are many ways of cooking veal, but of course you have to have a supply of veal to achieve it.

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  18. I don't know much about veal and I don't know if it's true or not, but have heard that it's the conditions in which they keep the baby cow, that some have issue with. I heard the babies are not permitted to move much if at all.

    I've never been interested enough to try this meat, so I don't know what's true or not.

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    1. You are possibly right Ivy, it wouldn't be the only thing they prevent moving whilst breeding it for food. Battery chickens come to mind.

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    2. But unfortunately millions need feeding.

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