Veal and Vegetable Parchment Wraps

Here is the recipe for veal and vegetable parchment wraps, a delicious and light way to cook veal that preserves all the flavors and aromas. The parchment cooking indeed allows the meat to stay tender and juicy, and the vegetables to steam with their own juices.

Ingredients

• 4 veal slices of about 150 g each
• 2 zucchini
• 2 carrots
• 1 red pepper
• 1 onion
• 2 sprigs of rosemary
• 2 sprigs of thyme
• 4 bay leaves
• Extra virgin olive oil
• Salt and pepper to taste
• White wine (optional)

Preparation

1. Preheat the oven to 180 °C (356 °F).
2. Julienne the zucchini, carrots, and pepper (cut into thin strips), and finely slice the onion.
3. Lay out 4 sheets of parchment paper or aluminum foil and place a mixture of zucchini, carrots, pepper, and onion in the center of each.
4. Place a veal slice on top of the vegetables, then sprinkle each slice with salt and pepper.
5. Add a sprig of rosemary, a sprig of thyme, and a bay leaf on top of each meat slice.
6. If desired, you can add a splash of white wine for more flavor and moisture during cooking.
7. Close the wraps by sealing the edges well so that steam does not escape during cooking.
8. Arrange the wraps on a baking tray and bake for about 20-25 minutes or until the meat is cooked to the desired degree.
9. Serve the wraps still sealed to allow your guests to open them individually, thus being greeted by the aromatic scent upon opening.

Remember that the thickness of the meat and the type of oven can affect the cooking time, so you may need to check the wraps a bit earlier.

Curiosity

Parchment cooking is a technique that, in terms of Italian culinary history, has ancient echoes, and was often used for cooking fish in order to preserve its flavor and moisture. Today it is also used for meat and vegetables, demonstrating its versatility and ability to enhance the most diverse ingredients.