Category: veal

Grilled Beef Heart with Gremolata and Grilled Asparagus – Recipe

Ingredients (4 servings):

  • 1 kg beef/veal heart
  • salt and freshly ground black pepper
  • 1 bunch of asparagus
  • 1 lime

for the gremolata:

  • 5 garlic cloves
  • 1 bunch of parsley leafs
  • 3-4 tablespoons extra olive oil
  • 1 lime
  • salt to taste

Preparation method:

  1. Cut the beef heart into steak-like strips.
  2. Place the heart strips into a bowl, squeeze over the juice of a lime and season with salt and freshly ground pepper. Stir them together and let it marinate for about an hour.
  3. Trim the lower third of the asparagus shoots.
  4. Heat up the grill to high temperature and place the asparagus on the grill. Season them with coarse salt and grille them for a few minutes until they have the grill marks, then turn them on their other sides and repeat. Work in 2-3 batches, not to overcrowd the grill.
  5. After the grilling of the asparagus is finished, place the heart strips on the grill and grill them about 3-4 minutes on each side.
    Prepare the gremolata:
  6. Chop the garlic.
  7. Chop the parsley leaves.
  8. Add together to a small bowl the chopped garlic and chopped parsley, the juice of a lime and the olive oil. Season with salt to taste and let it marinate for 10 minutes.
  9. Serve the heart strips topped with gremolata and with the grilled asparagus on the side.  

Veal Ribs with Chillies and Coconut Milk


Ingredients (2 servings):

  • 1 kg or so veal ribs

  • 4 different chili peppers

  • 1 tin coconut milk (400 ml)
  • 1 head of garlic

  • salt to taste

Preparation method:

  1. Wash the ribs and trim them of their fattier parts.
  2. Chop the garlic.

  3. Slice the chillies.

  4. In a bowl mix together the garlic, chillies, coconut milk and salt, we’ll use this mixture as a basting liquid.

  5. Place the veal ribs in an ovenproof dish.

  6. Roast the ribs in about 1 & 1/2 hours.
  7. Baste the ribs from time to time, every 10-15 minutes with the coconut-chilli sauce.

  8. Serve with extra coconut baste around the ribs.

Veal Braised in Soymilk, Cauliflower Puree and Blackberries Sauteed in Butter Recipe

Ingredients (4 servings):

  • 1 kg veal loin
  • 1 l soy milk
  • 1 garlic head
  • 2 sprigs of rosemary
  • 1 medium cauliflower
  • 100 g butter
  • 50-100 ml double cream
  • 1/2 kg blackberries
  • salt and pepper to taste

Preparation method:

  1. Chop the garlic.
  2. Cut the veal loin into 2 cm slices.
  3. Add into a pot the veal and chopped garlic, cover with the soy milk, salt and pepper to taste.
  4. Bring to boil and simmer on low fire for about one and a half hour.
  5. Clean the cauliflower and cut into pieces to fit into a second pot.
  6. Fill the pot with water and add salt to taste.
  7. Cook over medium heat for about 40-60 minutes until the cauliflower softens.
  8. Remove the cauliflower pieces from the liquid and add them to a bowl.
  9. Add half of the butter and double cream, add some extra salt if needed, blend it into a puree.
  10. Wash the blackberries.
  11. Melt the other half of the butter in a frying pan and toss in the blackberries.
  12. Sprinkle (only) a bit of salt and saute them for circa 2 minutes.
  13. Serve the cauliflower puree with the braised veal and top it with the sauteed blackberries.