No. 82. Tenerumi Alla Piemontese (tendons Of Veal) Recipe

Title: No. 82 - Tenerumi Alla Piemontese (Tendons of Veal)

Tenerumi Alla Piemontese is a traditional Italian dish that showcases the versatility of veal tendons. This recipe dates back several centuries and has been enjoyed by people in the Piedmont region of Italy. Tendons of veal, along with a combination of other delightful ingredients, create a dish that is rich in flavors and textures. Whether served with risotto or accompanied by Espagnole sauce, this recipe offers a unique culinary experience that should not be missed.

Fun Facts:
- Veal tendons, also known as "tenerumi," are typically found near the ribs of the veal breast. They are cherished for their gelatinous texture and ability to absorb flavors.
- The Piedmont region in Italy is famous for its rich culinary heritage, and Tenerumi Alla Piemontese holds a special place in the hearts of locals.
- Truffles, a prized ingredient in this recipe, add a luxurious earthiness to the dish and have been highly valued since ancient times for their unique aroma and flavor.
- The use of a cock's comb, tongue, and silver skewers as garnish adds an element of extravagance to the presentation of this dish.

- Tendons of veal
- Fowl forcemeat
- Truffles
- Risotto (No. 190)
- A cock's comb
- Tongue
- Good stock
- Espagnole sauce (No. 1)
- Cooked peas (optional)

1. Begin by partially braising a fine piece of veal tendons. To do this, place the tendons in a stewpan and cook them slowly in a broth until they become tender and easily sliceable.
2. Once cooked, remove the tendons from the broth and press them between two plates until they cool and firm up.
3. Slice the tendons into fillets and spread a thin layer of fowl forcemeat onto each fillet. Decorate with slices of truffle, ensuring an even distribution across the fillets.
4. Place the fillets into a stewpan and cover them with a generous amount of good stock. Bring to a boil and continue cooking until the forcemeat and truffles are thoroughly cooked.
5. Meanwhile, prepare a delicious risotto all'Italiana (No. 190) by following the appropriate recipe. Once cooked, transfer the risotto onto a serving dish.
6. Decorate the risotto by placing small pieces of red tongue, cut into decorative shapes, around the dish. In the center, skewer a whole cooked truffle and a white cock's comb using a silver skewer for an elegant touch.
7. Arrange the cooked tendons of veal around the dish, creating a visually appealing presentation.
8. Finish the dish by pouring a generous amount of Espagnole sauce (No. 1) over the tendons of veal and serve immediately.

Optional Variation:
If desired, the risotto can be omitted and the veal tendons can be served with a different accompaniment. Instead of the risotto, mix the Espagnole sauce with cooked peas and chopped truffle. This variation adds a burst of freshness and vibrant color to the dish while still maintaining its rich flavors.

Similar Recipe Dishes:
- Osso Buco: Another popular Italian veal dish that features braised veal shanks cooked with aromatic vegetables, white wine, and broth. It is often served with gremolata and risotto alla Milanese.
- Vitello Tonnato: A classic Piedmontese dish consisting of thinly sliced, cold roasted veal served with a creamy, tangy tuna sauce.
- Brasato al Barolo: A succulent braised beef dish from the Piedmont region, cooked slowly in Barolo wine, aromatic vegetables, and herbs. It is usually served with polenta or mashed potatoes.

No. 82 - Tenerumi Alla Piemontese is a delightful recipe that celebrates the tender and flavorful nature of veal tendons. Whether served with a classic risotto or accompanied by a unique variation, this dish offers a true taste of Piedmontese cuisine. Enjoy the rich flavors and elegant presentation that this recipe provides.



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