Veal Strips

Veal strips are a light and very tasty second course, typical of Italian cuisine. Here’s how to prepare them:

Ingredients

• 400 g of veal cut into strips (straccetti)
• Flour, as needed
• Extra virgin olive oil, as needed
• 1 clove of garlic
• 1 sprig of rosemary
• White wine, half a glass
• Salt and pepper, as needed
• Lemon juice or balsamic vinegar, to taste

Preparation

1. Lightly flour the veal strips.
2. Heat a drizzle of olive oil in a pan and add the garlic clove (whole but slightly crushed) and the rosemary to flavor the oil.
3. Once the garlic is golden, remove it from the pan.
4. Add the veal strips to the pan and sear them on high heat for a few minutes, until they are golden brown on both sides.
5. Deglaze with the white wine and let the alcohol evaporate on a lively flame.
6. Cook for a few minutes, until the meat is tender but not overcooked, otherwise it would become tough.
7. Season with salt and pepper. If you wish, you can add a little lemon juice or a few drops of balsamic vinegar for a touch of acidity.
8. Serve the veal strips immediately while they’re still hot.

Veal strips are perfect when accompanied by a simple green salad or sides such as sautéed spinach or baked potatoes. If you prefer to make the dish even more substantial, you can add sautéed mushrooms or chopped tomatoes to the pan, to cook together with the meat.

Trivia

The term “straccetti” comes from the shape of the meat, which is torn into irregular little pieces, making the dish quick to cook while also being very tender and digestible.