Ingredient

veal

It is no coincidence that, among the most suitable foods especially in the first months of life of human beings, there is also the precious and exquisite veal meat: the latter, in fact, is characterized by high digestibility, thanks to the reduced content of fats, especially the more valuable cuts such as the geretto, the walnut, the fillet and the silverside. Veal can be prepared in many different ways, for example, frying cutlets or, again, cooking knots in a white wine sauce, or finally, a nice roast in the oven, in all cases with the certainty of serving a dish delicious.

Use in cooking

There are numerous dishes based on veal: starting from the classic and timeless fried cutlet, through to the roast and many other delicacies, also perfect for children.

Preservation

Veal can be stored in the freezer for a period of between 3 and 9 months, depending on whether it is steak or ground meat.

Curiosity

The difference between the veal meat is established by the age of slaughter of the animal: the suckling veal, about three months old, is more tender than the veal.

This ingredient also provides recipes with veal chops, veal pulp e veal shanks.