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Veal fillets with wine sauce and pesto

Veal fillets with wine sauce and pesto

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A more controversial dish, but still tasty! Thanks Ina for the inspiration! : - *

  • calf fudulii approx. 500 g,
  • wine vinegar 4-5 tbsp,
  • bay leaves 2 pieces,
  • oregano,
  • thyme,
  • marjoram,
  • garlic,
  • semi-dry white wine about 200 ml,
  • 2-3 tablespoons olive oil,
  • Panacris pesto (//retete/pesto-panacris-46760.html)

Servings: 2

Preparation time: less than 90 minutes

RECIPE PREPARATION Veal fillets with wine sauce and pesto:

The cleaned fuduli are cut into slices, washed under a stream of cold water, then put in a deep bowl, add vinegar, spices and cold water to cover them, then leave to cool for approx. 60 minutes. After marinating, strain the juice, pass under a stream of cold water, then add the olive oil, gently massaging the organs, season with salt, spices and crushed garlic, then fry in a grill pan or The doublet in my case, add the wine, cover and cook for approx. 15 minutes. Serve with Panacris pesto sauce (//retete/pesto-panacris-46760.html) / garlic sauce / ketchup according to everyone's taste. Bon appetit!

Veal roll with eggplant and parmesan in dough crust

We love to enjoy unusual dishes, dishes served in restaurants, skillfully cooked by real chefs! However, such dishes can also be served at home, and we help you become that skilled cook yourself, who will prepare something very special, how about some veal rolls with eggplant and parmesan in dough crust? Sounds appetizing, doesn't it?


  • Beef
  • 250 gr. - foitas
  • 2 tomatoes
  • 1 glass - dry white wine
  • 1 clove of garlic
  • 1 or
  • 4 tablespoons olives
  • 1 twig & # 8211 rosemary
  • 5 sage leaves
  • Salt and black pepper
  • 1 large eggplant
  • 100 gr. - mozzarella
  • 2 tomatoes
  • 2 tablespoons olive oil
  • 100 gr. & # 8211 ham
  • 100 gr. - Parmesan
  • 3 basil leaves

The preparation process

Cut the eggplant into thick slices, then sprinkle with salt, leave for 10 minutes and drain. Wash, peel and peel the tomato seeds, then cut them into cubes. Heat the pan with 2 tablespoons of oil, add the tomatoes, basil and season with salt to taste and cook for a few minutes.

Beat the meat well until it reaches a thickness of 2 cm. and season with salt and black pepper. Place sliced ​​ham, eggplant slices, grated Parmesan cheese, grated mozzarella and hardened tomatoes over the meat. Roll the meat and tie the roll with kitchen thread.

Saute the garlic a little in a saucepan with 4 tablespoons of hot oil, then remove it. Fry the roll in this oil and add the rosemary and chopped sage. Put the wine and boil for about 40 minutes on low to medium heat.

Remove the steak from the bowl and keep the sauce in the pan. Spread the puff pastry dough so that it is half a cm thick, put the steak on it, roll the sheet and close it at the ends. Prick it from place to place with a fork and place the roll on a baking tray, then grease it with beaten egg. Place the pan in the oven heated to 180 degrees C. for about 25 minutes or until the dough turns golden.

Serve the roll covered with the remaining sauce or any type of salad or garnish you want.

Veal tail in wine and dark chocolate sauce

Delicious veal tail cooked in a sauce of wine and dark chocolate. A refined dish for meat lovers.

  • Irene Arcas
  • Cuisine: Spanish
  • Recipe type: meat
  • Calories: 380
  • Gates: 6
  • Preparation time: 24H
  • Cooking time: 3H
  • Total time: 27H


  • 1200-1500 g veal tail, chopped
  • 2 sliced ​​carrots
  • 1 leek (white part only) sliced
  • 2 onions in eighths
  • 1/2 green bell pepper
  • 750 g of red wine
  • 5 cloves of garlic, peeled
  • 2 bay leaves
  • some peppercorns
  • 3 cloves (optional)
  • 1/2 teaspoon cinnamon
  • 3 sprigs of rosemary
  • 1 teaspoon salt
  • 1 teaspoon beef broth (or 1 tablet of concentrate)
  • 75 g of dark chocolate in pieces
  • 50 g of olive oil


Place a large bowl on top of the glass. Put the veal tail, carrot, leek, onion, wine, garlic, bay leaf, black pepper, cloves, cinnamon, thyme and salt in the bowl. Let it marinate for 24 hours in the refrigerator (stirring 2-3 times).

Remove the pieces of tail from the marinade and set aside. We strain the vegetables through the basket placed on a bowl to recover the wine used in the marinade.

Put the contents of the basket in the glass and add the oil. I don't care 10 minutes, temperature 120 ° C, speed 1 . Remove the bay leaf and rosemary.

Add to the glass first the largest pieces of tail and then the smallest, the spoon / cube of crushed broth and the reserved marinated wine. programmer 60 minutes, temperature 100 ° C, counterclockwise, spoon speed (Check that the blade rotates normally and has not been blocked by a bone).

Then we schedule 75 minutes, temperature 100 ° C, counterclockwise, spoon speed (Check if it doesn't run out of broth, if so, add a little water)

Carefully remove the tail pieces from the glass with tweezers so that they do not break and place them in a clay or ceramic bowl. We leave the sauce in the glass. programmer 15-20 minutes, varom temperature, speed 3.

Add the chocolate and program 10 minutes, temperature 100, speed 3. Pour the sauce over the meat and serve.

Pesto. Simply

Few nations have such a cult of food as the Italians have. When he sits down at the table, he gets up after five hours and five hours. Antipasto (entree), pasta (pasta), primo piatto (first course), secondo piatto (second course) and dolce (dessert). You can't do without! Okay, now don't think he's eating a full plate of each. No, taste it, and then digest each kind with a glass of red wine.

And few nations have the cult of family meals and home-made food, as the Italians have, the country where the Slow Food movement was born. At their place, the mother or grandmother (grandmother) cooks for an entire clan.

One of the greatest inventions of Italian cuisine is, for me, pesto. That wonderful pasta that if you put it over hot pasta you don't need anything in the world. Whether it is basil (genovese), sun-dried tomatoes or parsley, this pasta sauce has been part of Italian cuisine since Roman times, when they used to make a kind of sauce from cheese, herbs and garlic. In fact, these are three of the basic ingredients.

For a long time - in fact, even today in many houses the tradition is preserved - pesto was made by hand, the ingredients being crushed in a mortar, with a pestle. I did it this way too, and although the effort is considerable and the time spent is longer, the end result is wonderful. But, I admit, I also cheated sometimes, using the blender, which solves everything in a few tens of seconds.

For the classic Genoese pesto, you need a handful of pine seeds: you can find them in Arab butchers, at the famous stall in Matache Square, in the Ki Life store or in the big hypermarkets, more recently. The price is relatively high, around 150-200 lei per kilogram, the good part is that they are sold in bags of 100-200 grams.

Put the pine nuts (they are not the same as the pine buds, they are green and syrup is made from them), a few cloves of garlic, freshly grated Parmesan or pecorino and grind them in a mortar (or blender) until they crumble. Then put a good handful of fresh basil leaves, grind them well, gradually pouring extra virgin olive oil, of very good quality. Grind everything until it turns into a thick paste, season with salt and pepper. Sometimes I add a few green mint leaves, for a fresh note and a small, dry chili, because I like the pesto to be slightly spicy.

A wonderful pesto is parsley or leurda, with two mentions: in this pesto I replace pine seeds with cashews and basil, with parsley or leurda. Otherwise, everything remains the same.

Pesto can be used for steak, salads or sandwiches, you should not limit yourself to pasta, although this seems to me its purpose in the world.

Tastes around the world - recipes for takeaway: France

Most people associate French gastronomy with a centuries-old tradition and refinement with the pleasures of life and harmonious snacks. Although in recent decades French cuisine seems to have lost its popularity worldwide, it remains an important landmark. Both the ranking of restaurants and many classic recipes, used worldwide, are of French origin. French cuisine, still in full development and increasingly sophisticated, is part of the intangible cultural heritage of UNESCO since 2010. So it is worth taking inspiration from this area, both for takeaway and home delivery!

French cuisine is based on spicy Moorish dishes with Italian influences, thanks to which truffles, mushrooms, olive oil and garlic have reached the noble courts. The French have been consuming artichokes, broccoli and spinach since the Middle Ages. During the same period, the different dough products appeared, both the puff pastry and the kneaded dough preparations, but also the ice cream. Then, in the 17th century, fine seasoning began to dominate, with the use of aromatic herbs, including parsley, thyme and sage. Cauliflower, asparagus and cucumbers arrived in France, and the meat began to cook more slowly. During this period, the thick rancid was invented, with flour and butter, but also the béchamel sauce. In addition to sauces, fresh salads have also spread.

Today, French cuisine is synonymous with fresh, regional ingredients, with short and simple menus, consisting of several elements, but also with the delicate harmony of tastes and visual appearance, characteristic of the most popular French dishes. Of course, next to (and from) they can't miss the wines either. The au gratin potatoes, available in many variants and in the Aviko offer, also have French origins. If you want to add French accents to your menu, you can also use this very practical dish, which also resists very well to home delivery.

French soups are rich, varied and tasty - ideal for home delivery, but also for takeaway. The best known of these is definitely the onion soup. Caramelized onions, white wine, thyme and sage offer the perfect tasting experience, which is crowned by the fresh baguette. A specialty from Marseille is fish soup, for the preparation of which as many fish, crustaceans, crabs, octopuses and other seafood are used - we are talking about a Provencal delicacy that is served hot. Franco-Italian gastronomic relations can best be exemplified by the soup of pesto, which resembles Italian soup minestrone, being served with Provencal summer vegetables, rich in special tastes and flavors.

Typical French main courses include lots of sauces raguand stews. Everyone has heard of the French pot, ratatouille, which, unlike the local pot, is prepared from Mediterranean vegetables such as zucchini, eggplant and mushrooms. Cassoulet from the south of France is also a vegetable-based dish, but enriched with meat. This dish is not easy for the stomach, it is prepared from beans, smoked meat and sausages, to which are added duck meat and pork rinds. Red beef stew (Burgundian beef), tender veal stew, prepared in butter and carrot sauce, as well as chicken cooked in wine (the famous rooster with wine) are also real delicacies.

In recent years, quichehas become popular in our country as well. It is a salty and creamy pie, prepared with eggs, which is eaten mainly in the morning. Of course we must not forget either croissante, which should be consumed in moderation (because they contain a lot of butter). Puff pastry is inseparable from the terraces of Parisian cafes - and puff pastry specialties deserve to be included in the morning offer of your restaurant! It also belongs to the category of dough products socca, a type of stick from the Nice area, which is prepared with chickpeas, black pepper and olive oil, being ideal as a street food, with different toppings or even without culinary "accompaniment".

French cuisine is also synonymous with cheese. Today, the French are the largest consumers of cheese in the world. We can be especially grateful for the cheese Camembert, which is also worth trying in the oven-prepared version. If you want to use cheeses for flavoring, combine them with another French invention - soufflés. For example, cheese soufflé is a great idea, along with the chocolate version. You can also prepare French dishes with Aviko cheese snacks, dishes that are also excellent for home delivery.

The French love cakes and pies. Cake madeleine from the north of France, also known from universal literature, it is a delicacy with an airy texture, rich in butter, prepared with lemon and almonds. Lemons are also part of the famous lemon pie, a sour delicacy, prepared from crumbly dough with butter, with lemon filling and egg foam. For tarte tatin apples are rather used. The trick of this "inverted" apple cake is that it is prepared with the fruit side down and turned after baking. Add it with confidence as a dessert next to the main courses, both for takeaway and for home delivery!

For even more international inspiration, read the first article in our series, which we dedicated to Spanish gastronomy!

Optionally, if we have time, marinate the meat in wine, adding salt, pepper and other spices. Leave for at least 2-3 hours, preferably overnight. Up to 24 hours if you do not hurry. During this time, turn the meat on all sides.

Given the approximately cylindrical shape of the meat, it is easiest to marinate the meat in a ziplock bag, after removing as much air as possible. Thus, the meat will be covered by the marinade easier than in a bowl, especially since we do not have a large amount of liquid.

If you have a special vacuum cleaner for marinating, then it's even simpler.

After the marinating period, remove the meat, dab it with a kitchen towel.

If not marinated, sprinkle salt, pepper and other spices on the entire surface of the meat. To adhere better, we can grease the meat with a little oil.

Keep under vacuum at 74º C for 12-16 hours.

Cool the bag in which the meat is and only then take out the piece of meat, which we leave to dry, so that it does not have much juice.

Many times, I cook it sous vide overnight, in the morning I put the bag in the fridge as it is and only before serving it brown it in the pan or in the oven.

After cooking sous vide, I got about 400 ml of juice, from which I made a sauce. Recipe here: Sauce when preparing sous vide meat.

You can brown the meat in the pan or in the oven.

When I have a thick piece of meat, I prefer the oven browning option at 220-250ºC.

Although it is not necessary to rest the meat when cooking sous vide, it is preferable to let the meat cool down to cut it easier.

For us, it was part of the evening dinner with cbaked artichokes and fennel and white radish salad, carrots and celery .

Calf with sun-dried tomato sauce

I really like dried tomatoes. I don't always find them, but when I do find them, I enjoy them. And because a French friend came to visit me over the weekend, I said to "impress" him with this super tasty and quite simple recipe.

I really like dried tomatoes. I don't always find them, but when I do find them, I enjoy them. And because this weekend a French friend came to visit me, I said I would try to impress him with this super tasty and quite simple recipe.


  • 4 calf sparrows
  • 1 tablespoon butter
  • 200 ml of liquid sm & acircnt & acircnă
  • 100 ml of dry white wine
  • 2 tablespoons capers
  • 3 tablespoons sun-dried tomatoes
  • 1 teaspoon dried marjoram
  • 1 tablespoon chopped green parsley
  • 1 small onion
  • 1 tablespoon extra virgin olive oil.
  • salt pepper

These were the calves' sparrows. I didn't do anything special for them, I just greased them with a little olive oil and sprinkled a little pepper on them on both sides.

I put the melted butter in a saucepan.

Then I put the veal slices.

3-4 minutes on each side (until they start to make small drops of liquid on the surface), then I took them out on a plate. I covered it with metal foil, which I drilled in some places, so as not to condense.

In their place I put finely chopped onions and sun-dried tomatoes.

After a minute, I put sm & acircnt & acircna

I stirred for a minute, then added the wine and marjoram. I let it boil for a while, then added the meat again.

After another minute, I added the capers and green parsley and stirred for about 30 seconds.

My guest was very excited about the result. Good appetite :)

Some recommendations

First, it is necessary to remember that a meat sauce can be used both hot (freshly made) and cold that is, we usually let it cool for about 15 minutes. It is important to pour the necessary amount in the plate and especially on the ingredient we want to accompany (in this case the meat).

Secondly, all meat sauce should have rest time depending on the ingredients it contains. In this way, they can integrate well and form a mixture suitable for consumption. For example, it is always much healthier and more enjoyable to enjoy a pudding-free milk sauce than with them.

Thirdly, it must be borne in mind that the denser a sauce, the red meat must be cooked. And if a meat is subjected, you will need to add a sauce of very liquid consistency. So it can soften it well and, of course, flavor and disguise the metallic taste of the blood.

Pork breast with barbeque sauce

Today we make a delicious and tender pork breast with barbeque sauce, a simple but tasty and nutritious recipe.

Lust is not discussed, it is exacerbated, that's what I thought to myself this morning when I found some beautiful slices of pork breast in the neighborhood butchery. I have

I took a few and quickly went home and prepared them simply, quickly, but very tasty and sticky.

The ingredients are so simple and accessible to everyone, the preparation method being very simple that you only have to respect the step-by-step preparation method, but also the specified quantities.

The preparation time is relatively very short and can be associated with rice, natural potatoes, couscous or with a creamy, fine and delicious mashed potatoes.

Stay together for the list of ingredients, but also the simple way of preparation, described step by step.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.


  • 1.8 kg sliced ​​pork breast, I had 8 pieces
  • 250 ml dry white wine
  • 200 g mashed tomatoes
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon garlic powder
  • 4 tablespoons brown sugar, I used cough and it was very good anyway
  • 1 tablespoon mustard
  • Optionally spicy paprika to taste, I put a knife tip
  • Salt and pepper to taste

Method of preparation:

In a bowl put the tomato sauce with the spices, mustard and mix.

Preheat the oven to 200 degrees Celsius.

We cut the pieces of pork breast in 2, so we will get 16 pieces. Season them with salt and pepper, put them in an oven tray with the wine and put them in the oven covered for 50-60 minutes. We check if they are cooked and if they still have liquid.

Reduce the oven temperature to 180 degrees Celsius. We turn the pork breast slices on the other side and if they are already cooked we take the lid off and leave them without the lid until they brown a little, somewhere around 15 minutes.

Grease with the sauce prepared earlier and put back in the oven for another 5 minutes, after which they are ready to serve.

I put them on a bed of mashed potatoes and some pickles next to them. Good job and good appetite!

1 One more day with grills

1 One more day with grills. I don't know how something like this can be, but I think it's kind of like New Year's Eve, which is always on New Year's Eve. Or with Christmas constantly coming on December 25th. Easter alone failed to align, but that's another story. Unlike Easter, I line up for this day and in about three hours from now (ie from 12 and a little) I will put some small Someșeni on the hot grill and in the evening I will combine some varieties of marinated meat with vegetables and two or three salads. Of course I can't show you all this, not today. But I can show you past accomplishments, maybe inspire you too. What do you say?

Calf apricot. Leave for two hours at room temperature, put on the hot grill, roast for 4 minutes on each side, dusted with salt and pepper at the end.

Neck, whole piece, rolled in crushed dry spices, grilled slowly, two and a half hours, always rotated.

Pork chop. Three minutes on each side. Baked vegetables next to, maybe a little pesto.

Baked peppers, stuffed with mozzarella.

Skewers from the leg or chicken breast, marinated in yogurt with curry powder.

Rolled and slowly cooked on the grill. Three hours. I'm coming, of course. And baked peppers.

Fleica above in section.

Another meatball, well dusted with dried spices, smoked on the grill, accompanied by beans with cherry tomatoes, herbs and spices.

Pork tenderloin, fried then rolled through a mixture of poppy seeds and sesame.

Ribs marinated in citrus juice then fried and glazed with brown sugar sauce with hot peppers and wine.

Stay healthy. And don't eat too much.