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Spring Veal

17/11/2023

“Spring Veal” is a dish that typically combines the tenderness of veal with the freshness of spring vegetables. Here’s the recipe to prepare this tasty and colorful dish.

Ingredients

  • 4 slices of veal (about 120-150 g each)
  • Flour, as needed for dusting
  • 2 tablespoons of extra virgin olive oil
  • 50 ml of white wine
  • 150 g of fresh or frozen peas
  • 2 medium carrots
  • 1 zucchini
  • 1 fresh green onion or white onion
  • Salt and pepper, to taste
  • Fresh aromatic herbs (such as thyme or parsley), finely chopped

Preparation

  1. Start by cleaning the vegetables: peel the carrots and cut them into sticks, slice the zucchini into rounds or half-moons, and clean the green onion and thinly slice it.

  2. If you are using fresh peas, shell them; if they are frozen, set them aside to add directly during cooking.

  3. Lightly flour the veal slices. Heat the extra virgin olive oil in a pan and brown the slices on both sides until they are golden. Season with salt and pepper to your liking.

  4. Remove the slices from the pan and keep them warm. In the same pan, add the green onion and let it brown.

  5. Add the carrots and, after a few minutes, the zucchini and peas. Continue to cook for about 5-7 minutes, until the vegetables are tender but still crunchy.

  6. Deglaze with the white wine and allow the alcohol to evaporate.

  7. Put the veal back in the pan with the vegetables, adjust salt and pepper if necessary, and let everything flavor together for a few minutes so that the flavors blend well.

  8. Before serving, sprinkle the dish with the chopped fresh herbs.

Curiosity

This dish is a great example of how Italian cuisine knows how to enhance meat with the addition of seasonal vegetables, keeping the dish light yet full of flavors. The choice of spring vegetables brings a touch of freshness that makes it ideal for the season.

Remember that, for an authentic Italian touch, it is best to use seasonal and high-quality ingredients. And if you want to pair a wine with this dish, you might opt for a slightly aromatic white, like a Sauvignon Blanc or a Vermentino, which highlight the freshness of the spring vegetables. Bon appétit!