No. 85. Vitello Alla Pellegrina (breast Of Veal) Recipe

Vitello Alla Pellegrina, also known as breast of veal, is a delectable Italian dish that is rich in flavors and aromas. This recipe has a long history, originating from the Italian region. It is believed that this dish was created by pilgrims who were on their way to religious sites, hence the name "Pellegrina", which means pilgrim in Italian. These pilgrims would use the available ingredients they had with them to create a delicious meal to sustain them on their long journeys.

Fun Fact: In ancient times, veal was considered a luxury meat and was often reserved for special occasions and feasts. It was highly prized for its tender and delicate flavor, making it a sought-after delicacy.

Now, let's dive into the recipe for Vitello Alla Pellegrina:

- 2 pounds breast of veal
- 2 tablespoons butter
- 2 Spanish onions
- 1 teaspoon sugar
- 1 cup stock (beef or vegetable)
- 1/2 cup red wine (such as Burgundy)
- 1 cup mushrooms, sliced
- 4 strips of bacon, diced
- Salt to taste
- 2 tablespoons flour
- 1 bay leaf


1. Preheat the oven to 350°F (175°C). Season the breast of veal with salt, then place it on a roasting rack in a roasting pan. Roast the veal in the preheated oven for about 40 minutes, or until it reaches an internal temperature of 145°F (63°C).

2. While the veal is roasting, prepare the glaze for the onions. Heat 1 tablespoon of butter in a saucepan over medium heat. Add the sliced onions and sprinkle them with sugar. Cook the onions, stirring occasionally, until they become caramelized and golden brown in color.

3. Once the onions are caramelized, pour the stock and red wine over them. Add the sliced mushrooms, bay leaf, and diced bacon to the saucepan. Season with a pinch of salt. Stir everything together and let the mixture simmer for about 15 minutes, allowing the flavors to meld together.

4. After the veal has roasted, remove it from the oven and transfer it to a serving dish. Keep it warm.

5. Take the saucepan with the onion-mushroom mixture and skim off any excess fat. In a separate small bowl, combine the flour and remaining tablespoon of butter to create a roux. Slowly add the roux to the saucepan, stirring constantly, until the sauce thickens. This will help give the sauce a velvety texture.

6. Pour the thickened sauce over the veal, making sure to evenly coat it. Arrange the caramelized onions and mushrooms around the veal on the serving dish.

7. Serve the Vitello Alla Pellegrina while it is still hot, allowing the flavors to meld together beautifully.

Now that you've mastered the art of making Vitello Alla Pellegrina, enjoy the tender and flavorful meat paired with the savory sauce and caramelized onions. This dish is perfect for special occasions or when you want to impress your guests with a taste of Italian luxury.

Similar recipe dishes you might enjoy:

- Osso Bucco: This traditional Italian dish features veal shanks braised with vegetables, white wine, and broth. It is often served with a rich sauce and pairs well with risotto.
- Saltimbocca: This Italian dish consists of thin slices of veal topped with prosciutto and sage, then sautéed in butter and white wine. It is a classic choice for a fancy dinner.
- Veal Marsala: In this popular Italian dish, veal cutlets are cooked in a sweet Marsala wine sauce, along with mushrooms and butter. It is often served with a side of pasta or mashed potatoes.

Explore these similar dishes to expand your culinary repertoire and savor the deliciousness of veal in different ways. Buon appetito!



Viewed 1921 times.

Other Recipes from Sauces

Spanish Bacon On Toast
Sauce For Canvas-back Duck
Sauce For Wild Fowl
Hollandaise Sauce
Parsley Butter
Green Sauce
Egg Sauce
Celery Sauce
Devil For Boiled Ham Or Fowl
Onion Sauce
Garlic Sauce
Melted Butter
No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
No. 5. Genoese Sauce
No. 6. Italian Sauce
No. 7. Ham Sauce, Salsa Di Prosciutto
No. 8. Tarragon Sauce
No. 9. Tomato Sauce
No. 10. Tomato Sauce Piquante
No. 11. Mushroom Sauce
No. 12. Neapolitan Sauce
No. 13. Neapolitan Anchovy Sauce