veal

Rôti de veau en Croûte de Sel et d'HerbesVeal Roast baked in a Salt and Herbs Crust simply by dressing it up in an elegant salt and herbs crust... Simple, very aesthetic and the best  for a lovely, tender veal with plenty of flavor. Beware not to season veal, the crust will do the job perfectly.And even though I know that playing with food is bad manners, do not hesitate to ask your guests to peel off the crust. They will have fun with it and will be impressed by the beautifully wrapped dish. ...tout simplement en le... [Lire la suite]

La Récap, The recap ! Cliquez sur les photos pour accéder aux recettesClick on the pictures to read the recipes  Courgettes Farcies à la Toscane, Tuscan-style Stuffed Zucchini Filets de Veau, Sauce Rhubarbe-Miel/Veal with Rhubarb-Honey Sauce Pêches Farcies aux Amaretti, Glace Mascarpone, Amaretti-stuffed Peaches, Mascarpone ice-cream D'autres suggestions Italiennes ?Some other Italian Suggestions ?Entrées/Appetizers Blue Cheese, Pear and Rosemary "Pastilla" Pastry/Pastilla gorgonzola, poires et romarin 2... [Lire la suite]

The problem with rhubarb is that you often find yourself with 2 or 3 stalks leftovers and you don’t know what to do with it! Another dessert? No, tired of sweet things! Garbage? Come on ! I have a recipe for you, so nothing is wasted! This unusual sauce is perfect for white meats, like veal. It is a Tuscan recipe, from the world-famous Michelin-starred restaurant “Enoteca Pinchiorri” located in a Florentine Palazzo and decorated with Medicean splendour. The perfect occasion for me to –yes, again, I know- mention my favourite... [Lire la suite]