Your Dreams Coming True In The Kitchen

W ikipedia says, and I quote: " The  piccata  was an Italian dish consisting of thin slices of veal sauteed and served with a base of lemon sauce,  capers  and butter.  The meat is  tender, seasoned, rolled in flour and sautéed in olive oil until a golden crust on each side.  The sauce is obtained by  icing  the bottom of the pan with white wine before adding the lemon juice, capers and butter.  The sauce is then served on the meat, sprinkled with parsley and possibly decorated with lemon slices".

Blanquette means that the meat and the butter are not sauted. The meat is just boiled and the butter is used for a roux. So Blanquette de Veau is nothing but boiled boneless chunks of bonesless veal (best taken from the shoulder),and  vegetables. The juice produced is used to make the white sauce served with the meat and vegetables. A white roux is made to thicken the egg / lemon sauce which is then added to the rest of the meat juice.

Served With  A Mixture Of  Mashed Carrots And Potatoes. Served As Cold Cuts With Just Salad B asically veal is not healthy eating although it is supposed to be tender . The older the animal the healthier. But every once in a while when a piece like this one is found, it is worth while cooking with a special wine sauce and caramelised onions. Pasta, or mashed potatoes can be used on the side....

T his ultimate Italian dish for 4  persons is fantastic! Ossobuco