1204EC
Half | 2Kg

84,90

1204EC

ROAST VEAL

Half | 2Kg

84,90

Group-769

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Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

Roast Veal is a fine cut of veal prepared with the addition of salt and selected flavourings only and baked, just like in the past. The perfectly balanced high-quality ingredients used in its production create a product with a delicate and unique taste, ideal for many recipes.

The product is already-cooked and vacuum-packed.

Ingredients

Veal, salt, flavourings

Ingredients

Veal, salt, flavourings

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Store in the refrigerator and once opened, wrap in cling film and consume within 15 days. Keep refrigerated
NUTRITIONAL VALUES
Energy value
873 kJ - 209 kcal
Fat
11 g
of which saturated fatty acids
5 g
Carbohydrates
0 g
of which sugars
0 g
Protein
27 g
Salt
0,93 g

HOW TO ENJOY IT AT ITS BEST
Roast Veal is a much-loved product often present on the tables of (not only!) Italians, whether for lunch or dinner, during family time or just for the lovers of this cut of meat. The difficulty in making a tender and tasty veal roast lies precisely in the cooking process.
To best enjoy the tenderness and flavour of Roast Veal, we recommend serving it at room temperature cut into thin slices. In this case, it is delicious paired with a zucchini salad and some buffalo Stracciatella cheese, as a carpaccio. Otherwise, we also recommend it for a quick lunch, as a filling for a tasty sandwich with turnip greens and Pecorino cheese flakes. Or, it can also be sliced into thicker pieces, and served hot: it’ll become the protagonist of your second course. For example, heat it for a few minutes in the oven or a pan, with some spices and a clove of garlic and serve it with baked potatoes au gratin with rosemary and thyme or a plate of seasonal vegetables.
It is a very versatile product that leaves room for imagination in cooking.
Let yourself be inspired by the recipe section on our website to discover the different ways to enjoy it.

TASTE FEATURES
As for its perfume, it has the typical aroma of roasted meat and spicy notes given by the flavourings used to make this product even tastier. It can be enjoyed by cutting it into thin or thicker slices, as preferred, and choosing from the various combinations, according to your taste. This Roast Veal is made following a secret recipe handed down for dozens of years, making it a product enjoyed by everyone, young and old alike.


CURIOSITY
Do you know who invented the recipe for Baked Veal Roast? Legend has it that, in the mid-nineteenth century, it was Justus von Liebig who first mentioned the roast. Although this claim has since been debunked, it continues to be taught in hotel schools when talking about roasting. Given the great fame Liebig enjoyed, this theory was immediately accepted. The famous chef himself, Auguste Escoffier, cited it in his 1903 book The Culinary Guides.

COOKING TIPS

Fusilloni with zucchini, Bresaola and crescenza cheese

Fusilloni with zucchini, Bresaola and crescenza cheese

Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...

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Bresaola with fruit and vegetable salad

Bresaola with fruit and vegetable salad

For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...

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Focaccia with bresaola, zucchini flowers and goat cheese

Focaccia with bresaola, zucchini flowers and goat cheese

Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...

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