18 Veal Cacciatore Recipe Italian Elevate Your Taste Buds!
Published on: Mar 15, 2024
Veal cacciatore is a classic Italian dish that has been enjoyed for generations. This hearty and flavorful dish is perfect for any occasion, whether you are hosting a dinner party or looking for a comforting weeknight meal. The rich tomato sauce, tender veal, and aromatic herbs make this recipe a standout in Italian cuisine.
Main Ingredients: Veal, Ground Black Pepper, Kosher Salt, All Purpose
When it comes to Italian cuisine, veal is a popular choice for its tender and delicate flavor. One classic way to prepare veal is by making Veal Piccata, a dish that combines tangy lemon, savory capers, and tender veal cutlets.
To make this dish, thinly sliced veal cutlets are dredged in flour and cooked in a butter and olive oil mixture until golden brown. Then, a white wine and lemon juice sauce is made in the same pan, along with garlic, shallots, and chicken broth. The cutlets are then added back to the pan to absorb all the delicious flavors. It's a simple yet elegant dish that is sure to impress your dinner guests.
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Homemade Italian Meatballs
Main Ingredients: Italian Bread, Grated Romano Cheese, Garlic, Fresh
Nothing says comfort food quite like a plate of homemade Italian meatballs. These little bundles of flavor are perfect for topping off a plate of spaghetti or enjoying on their own as a tasty appetizer.
To make the perfect Italian meatballs, start with a mixture of ground beef, ground pork, and breadcrumbs. Add in garlic, onion, parmesan cheese, Italian seasoning, and an egg for binding. Roll the mixture into balls and bake in the oven until golden and cooked through. Serve with your favorite tomato sauce and a sprinkle of fresh basil for a truly authentic Italian experience.
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Risotto Milanese (Italian Saffron Risotto)
Main Ingredients: Arborio Rice, Bone Marrow, Butter, Grated Parmesan
Risotto Milanese is a beloved dish in Northern Italy, known for its creamy texture and rich flavor. This dish is made with arborio rice, a short-grain rice that becomes creamy when cooked, and is traditionally flavored with saffron.
To make this dish, start by sautéing onion and garlic in butter until softened. Then, add in the rice and stir until it becomes translucent. White wine is added to the pan and cooked until absorbed, followed by chicken broth and saffron. The risotto is continuously stirred until the liquid is absorbed and the rice is tender. Finish with a generous sprinkling of parmesan cheese and enjoy as a side dish or a main course.
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Ossobuco alla Milanese With Saffron Risotto Famous...
Main Ingredients: Flour, Salt, Pepper, Veal Shank, Olive Oil, Unsalted
The ultimate comfort food in Milan, Ossobuco alla Milanese is a slow-cooked dish made with veal shanks braised in a flavorful tomato and wine sauce. It's typically served with Risotto Milanese and is a hearty and satisfying meal during the colder months.
Traditionally, this dish is made by browning the veal shanks and then slowly cooking them in a mixture of onion, carrot, celery, garlic, tomato paste, and white wine. The dish is finished with a gremolata, a mixture of garlic, lemon zest, and parsley, which adds a bright and fresh flavor to the rich and tender meat.
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Italian Stuffed Eggplant with Ground Veal
Main Ingredients: Eggplant, Eggplants, Sea Salt, Olive Oil, Veal, Ground
Eggplants are a staple in Italian cooking, and this recipe takes them to the next level by stuffing them with a flavorful mixture of ground veal, onion, garlic, tomatoes, and Italian herbs. Baked until tender and topped with mozzarella cheese, this dish is a delicious and unique way to enjoy eggplant.
To make this dish, start by slicing the eggplant in half and scooping out the flesh. The eggplant halves are then filled with a mixture of cooked ground veal, breadcrumbs, parmesan cheese, and italian seasoning. They are then baked until tender and the cheese is melted and golden. Serve with a side salad for a well-rounded and satisfying meal.
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The Hirshon Italian Cold Veal With Tuna Sauce –...
Main Ingredients: Olive Oil, Veal, Onion, Celery Stalks, Carrot, Anchovy
This dish may sound unusual, but in Italy, it's a classic antipasto that is enjoyed during the warmer months. Cold veal is thinly sliced and served with a tangy and flavorful tuna sauce, creating a unique and delicious combination of flavors.
To make the tuna sauce, combine canned tuna, mayonnaise, anchovy paste, lemon juice, and garlic in a food processor until smooth. Thinly sliced cold veal is then arranged on a platter and topped with the tuna sauce, along with olives and capers. It's a refreshing and unexpected dish that is sure to impress.
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Braciole Involtini
Main Ingredients: Crushed Tomato, Garlic, Olive Oil, Salt, Freshly Ground
Braciole Involtini is a dish that is popular in Southern Italy and is made by rolling up thinly sliced beef with a flavorful filling and then braising it in a rich tomato sauce. This dish is a labor of love, but the result is well worth the effort.
The filling for the braciole can vary, but a classic version includes breadcrumbs, garlic, parmesan cheese, parsley, and egg. The beef is then rolled up with the filling and secured with toothpicks. The braciole is then cooked slowly in a tomato and wine sauce until tender and flavorful. Serve with pasta for a hearty and satisfying meal.
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Veal Saltimbocca
Main Ingredients: Veal, Prosciutto, Fontina Cheese, Mushrooms, Baby
Saltimbocca, which means "jump in the mouth" in Italian, is a dish that is popular in Rome and is made with thinly sliced veal, prosciutto, and sage. The delicate flavors of the veal are enhanced by the salty prosciutto and aromatic sage, making this dish a true crowd-pleaser.
To make this dish, start by pounding the veal slices until they are thin and tender. They are then topped with a slice of prosciutto and a sage leaf and rolled up, secured with a toothpick. The veal bundles are then cooked in a butter and wine sauce until the veal is cooked through and the sauce is thick and flavorful. Serve with a side of your favorite vegetables for a complete meal.
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Restaurant Style Veal Parm
Main Ingredients: Veal, Flour, Eggwash, Italian Seasoned Bread Crumbs
Veal Parmesan is a classic Italian-American dish that is a favorite in many restaurants. With tender veal cutlets, a flavorful tomato sauce, and melted mozzarella cheese, it's easy to see why this dish is so popular.
To make this dish at home, start by dredging veal cutlets in flour, egg, and breadcrumbs, and frying them until golden brown. Then, top the cutlets with a generous amount of tomato sauce and mozzarella cheese and bake until the cheese is melted and bubbly. Serve with spaghetti or a side salad for a satisfying and delicious meal.
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Nonna's Homemade Ravioli
Main Ingredients: Olive Oil, Beef, Veal, Pork, Finely Chopped Onion
Ravioli is a staple in Italian cuisine, and making it from scratch is a time-honored tradition that has been passed down through generations. While it may be a labor of love, the result is a delicious and authentic dish that is worth the effort.
To make homemade ravioli, start by making a simple pasta dough with flour, eggs, and olive oil. Roll the dough out thinly and cut into squares. Then, fill the squares with a mixture of ricotta cheese, parmesan cheese, spinach, and garlic. The ravioli is then sealed and cooked in boiling water until tender. Serve with your favorite sauce for a truly authentic Italian meal.
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The Hirshon Veal Piccata
Main Ingredients: Flour, Veal, Olive Oil, Butter, Shallot, Marsala Wine
This version of Veal Piccata includes a few extra ingredients that add even more flavor to this already delicious dish. In addition to the classic components of lemon, capers, and white wine, this recipe also includes lemon zest, chicken stock, and heavy cream.
The result is a sauce that is rich and creamy, with the perfect balance of tanginess from the lemon and capers. This dish is sure to be a hit with your family and friends, and it's easy enough to make on a weeknight, but impressive enough for a special occasion.
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Authentic Italian Veal Milanese (Cotolette alla...
Main Ingredients: Veal Cutlets, Eggs, Breadcrumbs, Clarified Butter, All
Veal Milanese, also known as Cotolette alla Milanese, is a popular dish in Northern Italy. It's made by pounding veal cutlets until they are thin and tender, coating them in breadcrumbs, and frying them until golden and crispy.
The key to making this dish is to use high-quality veal and to pound the cutlets until they are thin but not too thin. They are then dipped in a mixture of egg and milk, and coated in a mixture of breadcrumbs and parmesan cheese. The cutlets are then fried in a butter and olive oil mixture until golden and crispy. Serve with a squeeze of fresh lemon juice for a simple yet delicious meal.
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Saltimbocca alla Romana
Main Ingredients: Prosciutto, Veal, Sage Leaves, Butter, Olive Oil
This version of Saltimbocca is a Roman-style dish that features veal cutlets, prosciutto, and sage, just like the traditional version. However, it also includes a layer of fontina cheese between the prosciutto and the veal, adding a creamy and melty element to the dish.
After being fried in a butter and sage mixture, the veal is topped with a white wine and chicken broth sauce that adds even more flavor to the dish. This Saltimbocca alla Romana is sure to become a new favorite in your household.
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Best Meaty Bolognese
Main Ingredients: Extra Virgin Olive Oil, Butter, Carrots, Onion, Celery
Bolognese is a classic Italian meat sauce that is typically made with a combination of ground beef, ground pork, and ground veal. This version of Bolognese is loaded with meat and flavor, making it the perfect sauce for topping off a plate of pasta.
To make this Bolognese, start by browning the meats in a butter and olive oil mixture. Then, add in carrots, celery, onion, and garlic and cook until softened. Tomato paste and red wine are added, followed by crushed tomatoes and beef broth. The sauce is then simmered for a few hours until the flavors have melded together. Serve over your favorite pasta for a comforting and satisfying meal.
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Meat Lovers Manicotti Stracotto-Style
Main Ingredients: Veal, Beef Stew Meat, Bone In Chicken Thighs, Medium
Manicotti, or large pasta shells stuffed with filling, is a classic Italian dish that can be made in a variety of ways. This version is perfect for meat lovers, as it is filled with a mixture of ground beef, ground pork, ricotta cheese, parmesan cheese, and spinach.
The manicotti is then topped with a rich and flavorful tomato and beef broth sauce, and baked until the cheese is melted and bubbly. Serve with a fresh green salad for a well-rounded and satisfying meal.
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Veal Ragù
Main Ingredients: Extra Virgin Olive Oil, Medium Onion, Garlic Clove
While Bolognese is a meat sauce that is typically served with pasta, Ragù is a slow-cooked meat sauce that is often served with polenta or mashed potatoes. This version of Ragù is made with ground veal, carrots, celery, onion, garlic, and tomatoes, creating a rich and hearty sauce that is perfect for colder months.
The key to making this dish is to cook the sauce low and slow, allowing all the flavors to develop and the meat to become tender. The result is a delicious and comforting dish that is sure to please.
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Umami-Rich Bolognese
Main Ingredients: Meat, Ground Beef Chuck, Ground Pork, Beef, Veal
This version of Bolognese adds a unique twist to the classic dish by incorporating porcini mushrooms, which add a rich and earthy flavor to the sauce. The mushrooms are first soaked in hot water to rehydrate them, and then added to the sauce along with ground beef, ground pork, and ground veal.
The sauce is then simmered for a few hours until the flavors have melded together, creating a delicious and unique Bolognese that is sure to impress your family and friends. Serve over your favorite pasta for a hearty and satisfying meal.
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Bologonese Sauce with Several Options
Main Ingredients: Olive Oil, Ground Beef, Pork, Veal, Pancetta, Yellow
This versatile Bolognese sauce can be made with several different types of meat, including ground beef, ground pork, ground veal, and even ground turkey. It's a great option for those who may not eat pork or veal, but still want to enjoy this classic Italian dish.
The Origin of Veal Cacciatore
The History Behind the Dish
Veal cacciatore, also known as "pollo alla cacciatora" in Italian, translates to "hunter's chicken." This dish originated in the countryside of Italy, where hunters would often use the abundant herbs and vegetables found in the area to create hearty and satisfying meals. The dish was traditionally made with chicken, but over time, veal became a popular alternative due to its tender and delicate flavor.
The Perfect Cut of Veal
Choosing the Right Veal for Your Cacciatore
When it comes to making veal cacciatore, the type of veal you use is crucial to the success of the dish. The best cut of veal for this recipe is the shoulder or "scapola" in Italian. This cut is ideal because it is a tougher cut of meat that becomes tender and flavorful when slow-cooked in the tomato sauce. You can also use veal shanks or "ossobuco" for a more traditional and rich flavor.
The Key Ingredients
What Makes Veal Cacciatore Stand Out
The key ingredients in veal cacciatore are what give this dish its distinctive flavor and aroma. The base of the dish is a rich tomato sauce, made with a combination of canned tomatoes, onions, garlic, and herbs such as rosemary, thyme, and oregano. The veal is then added to the sauce and slow-cooked until it becomes tender and flavorful. A touch of white wine and chicken broth adds a depth of flavor to the dish, while olives and capers give it a tangy and salty kick.
How to Make Veal Cacciatore
A Step-by-Step Guide to the Perfect Dish
Making veal cacciatore may seem like a daunting task, but with the right recipe and technique, it can be a simple and enjoyable cooking experience. Start by browning the veal in a Dutch oven or large skillet, then remove it and set it aside. In the same pan, sauté onions and garlic until fragrant, then add the tomatoes, herbs, wine, and broth. Return the veal to the pan and let it cook on low heat for about an hour, until the veal is tender and the sauce has thickened. Serve over pasta or with crusty bread for a satisfying meal.
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Veal cacciatore is a classic Italian dish that has been enjoyed for generations. This hearty and flavorful dish is perfect for any occasion, whether you are hosting a dinner party or looking for a comforting weeknight meal. The rich tomato sauce, tender veal, and aromatic herbs make this recipe a standout in Italian cuisine.
The Origin of Veal Cacciatore
The History Behind the Dish
Veal cacciatore, also known as "pollo alla cacciatora" in Italian, translates to "hunter's chicken." This dish originated in the countryside of Italy, where hunters would often use the abundant herbs and vegetables found in the area to create hearty and satisfying meals. The dish was traditionally made with chicken, but over time, veal became a popular alternative due to its tender and delicate flavor.
The Perfect Cut of Veal
Choosing the Right Veal for Your Cacciatore
When it comes to making veal cacciatore, the type of veal you use is crucial to the success of the dish. The best cut of veal for this recipe is the shoulder or "scapola" in Italian. This cut is ideal because it is a tougher cut of meat that becomes tender and flavorful when slow-cooked in the tomato sauce. You can also use veal shanks or "ossobuco" for a more traditional and rich flavor.
The Key Ingredients
What Makes Veal Cacciatore Stand Out
The key ingredients in veal cacciatore are what give this dish its distinctive flavor and aroma. The base of the dish is a rich tomato sauce, made with a combination of canned tomatoes, onions, garlic, and herbs such as rosemary, thyme, and oregano. The veal is then added to the sauce and slow-cooked until it becomes tender and flavorful. A touch of white wine and chicken broth adds a depth of flavor to the dish, while olives and capers give it a tangy and salty kick.
How to Make Veal Cacciatore
A Step-by-Step Guide to the Perfect Dish
Making veal cacciatore may seem like a daunting task, but with the right recipe and technique, it can be a simple and enjoyable cooking experience. Start by browning the veal in a Dutch oven or large skillet, then remove it and set it aside. In the same pan, sauté onions and garlic until fragrant, then add the tomatoes, herbs, wine, and broth. Return the veal to the pan and let it cook on low heat for about an hour, until the veal is tender and the sauce has thickened. Serve over pasta or with crusty bread for a satisfying meal.
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