cookbooks

No. 83. Bragiuole Di Vitello (veal Cutlets) Recipe

Recipe Name: Bragiuole Di Vitello (Veal Cutlets)

Introduction:
Bragiuole Di Vitello, also known as Veal Cutlets, is a classic Italian dish that showcases the delicate flavor of tender veal. This recipe has a rich history and has been enjoyed by countless generations. The combination of butter, bacon, carrots, and Chablis creates a savory and indulgent sauce that complements the veal perfectly. Let's dive into the recipe and explore the flavors of this delightful dish.

History of Bragiuole Di Vitello:
The origins of Bragiuole Di Vitello can be traced back to Italy, where veal has long been celebrated as a prized meat. The dish was often prepared during festive occasions and family gatherings, where it would be served with great pride. Over time, the recipe has evolved to include different variations and adaptations, each adding their own unique twist to the dish.

Fun Facts about Bragiuole Di Vitello:
- Bragiuole Di Vitello is also known by various other names in different Italian regions, such as "Involtini di Vitello" or "Braciole di Vitello."
- The term "bragiuole" refers to thin slices of meat that are rolled and stuffed, which is a common technique used in various Italian dishes.
- Veal is considered a delicacy in Italian cuisine due to its tender texture and mild flavor. It is often a popular choice for special occasions and elegant meals.

Now, let's get cooking!

Ingredients:
- Veal (cut into small cutlets)
- Salt
- Pepper
- Butter
- Bacon (cut into small pieces)
- Carrots (cut into small pieces)
- Flour
- Chablis (or any dry white wine)
- Water
- Lemon (juice)

Instructions:

1. Begin by cutting the veal steak into pieces the size of small cutlets. Ensure that the pieces are evenly sized for even cooking.

2. Season the veal cutlets with salt and pepper on both sides. This will enhance the flavor of the meat.

3. In a wide, low stewpan, melt two ounces of butter over medium heat. Once the butter has melted, add the cut-up carrot pieces and bits of bacon. Stir and cook until they become slightly browned.

4. Sprinkle a spoonful of flour into the stewpan, stirring continuously to create a roux. This will help thicken the sauce.

5. Next, add half a glass of Chablis (or any dry white wine) and half a glass of water to the mixture. Stir well to combine all the ingredients.

6. Reduce the heat to low and let the sauce simmer for about half an hour. This slow cooking process allows the flavors to develop and meld together.

7. Meanwhile, remove the veal cutlets from the stewpan and set them aside.

8. Once the sauce has cooked for half an hour, remove it from the heat and pass it through a sieve. This step will ensure a smooth and velvety texture for the sauce.

9. Place the sauce back on the heat and add an additional ounce of butter, along with a generous squeeze of fresh lemon juice. Stir well to incorporate all the ingredients.

10. Lastly, return the veal cutlets to the stewpan, coating them in the flavorful sauce. Allow the cutlets to heat through, ensuring they are evenly warmed.

11. Once the veal cutlets are heated, transfer them to a serving dish. Pour the remaining sauce over the cutlets, ensuring they are thoroughly coated.

12. Serve the Bragiuole Di Vitello immediately while still hot. Pair it with your favorite side dish, such as roasted potatoes or steamed vegetables, for a complete meal.

Similar Recipe Dishes:
If you enjoyed Bragiuole Di Vitello, you might also like these similar recipe dishes:

1. Involtini di Pollo (Chicken Involtini): This dish features tender chicken breast rolls stuffed with various fillings, such as prosciutto, cheese, and herbs. It is then cooked in a flavorful sauce, creating a delicious and satisfying meal.

2. Scaloppine al Limone (Veal Scaloppine with Lemon): Another classic Italian dish, Scaloppine al Limone, showcases thin slices of veal cooked in a tangy lemon sauce. The lemon adds a bright and refreshing flavor to the dish, making it a popular choice for summer meals.

3. Saltimbocca alla Romana (Roman-Style Veal): This recipe combines veal cutlets with prosciutto and sage, resulting in a flavorful and aromatic dish. It is typically served with a white wine and butter sauce, elevating the flavors even further.

Conclusion:
Bragiuole Di Vitello, or Veal Cutlets, is an exquisite Italian dish that offers a delightful blend of flavors. From the tender veal to the rich sauce infused with Chablis and bacon, this recipe is sure to impress your taste buds. Whether enjoyed on special occasions or as a comforting home-cooked meal, Bragiuole Di Vitello is a timeless classic that continues to captivate food enthusiasts worldwide.

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