Veal

veal skewers (arrosticini) (about 280 g) • extra virgin olive oil • salt • sweet paprika • mixed fresh herbs

cannelloni noodles (about 250 grams) • ground veal (about 600 grams) • celery stalk • shallot • spinach leaves, fresh or frozen (about 350 grams) • carrot • dry white wine (about 120 ml) • Salt and black pepper • milk (about 500 grams) • all-purpose flour (about 50 grams) • unsalted butter (about 50 grams) • tomato purée or peeled tomatoes (about 1 liter) •

veal shanks (ossobuco) • carrot • celery stalk • white onion • Parsley • Black pepper • hot chili pepper • Salt • Olive oil • frozen peas (about 160 grams) • beef broth or bouillon (about 500 ml) • All-purpose flour, •

Valsugana polenta • pork ribs (200 grams) • veal steak (200 grams) • sausages • tomato purée • Olive oil, • onion • carrot • celery stalk • Salt, • Black pepper, • small bunch parsley •

veal eye of round (about 800 grams) • carrot • onion • celery stalk • Salt, to taste • Extra virgin olive oil, to taste • raw tuna (about 100 grams) • Lemon juice, to taste • canned tuna in olive oil (about 150 grams) • mayonnaise • capers • anchovy fillets in oil •

veal • prosciutto (Parma-style or similar dry-cured ham) • fresh sage leaves • Salt, to taste • Black pepper, to taste • Olive oil, • butter • All-purpose flour, • rosemary • Plate • Skillet • Spoon

semolina flour (about 150 grams) • water, at room temperature (about 75 ml) • salt • For the mushroom and sausage ragù • extra virgin olive oil (about 50 grams) • garlic clove • mixed pork and veal sausage (about 350 grams) • cherry tomato sauce (about 330 grams) • white wine (about 80 ml) • To taste: celery, carrot, and shallot • To taste: salt and pepper • ground dried mushrooms •

chopped mix for soffritto (onion, celery, carrot) (about 150 grams) • ground veal (about 300 grams) • Extra virgin olive oil • Salt and pepper • white wine (30 ml) • light green zucchini

bone-in veal cutlets • gluten-free breadcrumbs (about 200 grams) • eggs • clarified butter (ghee) • Salt, to taste

meat* (beef, veal, chicken, or turkey) (about 500 grams) • potatoes* • carrot* • celery stalk* • onion (half for the broth, half for the pan)* • cherry tomatoes or a few tablespoons of chunky tomato puree • Olive oil, • Salt and pepper, to taste

veal chop, about 2.2 lbs (1 kg) or a bit more • For the salsa: • anchovy fillets in oil • garlic clove • Plenty of fresh parsley (you can’t have too much) • capers (packed in salt, rinsed) • hard-boiled egg yolks • white wine vinegar (about 50 grams) • day-old bread, just the soft part (about 60 grams) • extra virgin olive oil (about 150 grams) • Black pepper, to taste • xxxxxxxxxxxxxxxxxxxxxxxxx •

For the gorgonzola cream: • Milk, • gorgonzola dolce (about 180 grams) • butter (about 20 grams) • brandy or rum (helps break up the gorgonzola texture) • xxxxxxxxxxxxxxxxxxxxx • veal chop, about 1.3 lbs (600 grams) • bell pepper • garlic clove • Fresh rosemary, • Extra virgin olive oil, • Butter, •

veal ribs • garlic • flour (about 16 grams) • extra virgin olive oil (about 60 ml) • tomato purée (about 500 ml) • potatoes, cut into large cubes • water (about 100 ml) • butter (about 25 grams) • Salt and pepper, to taste • Finely chopped mixed herbs (parsley, bay leaf, sage, rosemary, thyme) • grated lemon peel

Olive oil • Red onion • Carrots • Ossobuco (veal shanks) • All-purpose flour

veal shanks (about 600 grams) • butter (about 60 grams) • vegetable broth (about 500 ml) • Olive oil, • Zest and juice of 1/2 lemon • dry white wine (about 60 ml) • Granulated garlic or 1 clove garlic, minced • Salt • Pepper • Flour, for dredging • Chopped parsley

veal shanks (ossobuco) • carrots • onion • celery stalks • dried porcini mushrooms • tomato purée (about 200 grams) • Extra virgin olive oil, • Salt and pepper, • White wine, as needed for deglazing • rosemary • sage leaves • cornmeal (about 250 grams) •

instant polenta (about 400 grams) • veal shanks (ossobuco) • Garlic • Chopped parsley • Lemon zest • All-purpose flour, • White wine • water (1 liter) • salt • drizzle of olive oil • butter (20 grams) • Vegetable broth •

ground veal (500 g) • ground pork (250 g) • pancetta (150 g) • carrot • yellow onion • celery stalk • white wine (about 120 ml) • tomato paste (40 g) • whole milk (about 250 ml, or a little more if needed)

bell peppers • ground veal (about 200 grams) • Salt • Black pepper • Fresh parsley • shredded mozzarella cheese • small pieces of butter • breadcrumbs

veal shanks (ossobuco) • All-purpose flour, • carrot, 1 celery stalk, 1 onion • Olive oil • White wine • Salt and pepper • Beef broth

large slices of veal or beef • stale bread crumbs (about 400 grams) • fresh parsley • hard-boiled eggs • grated pecorino cheese (about 80 grams) • extra-virgin olive oil, • salt, • pepper, • red onion (preferably Tropea, or other sweet red onion) • fresh basil leaves • fresh tomatoes for sauce (about 800 grams) • garlic clove •

ossobuco (veal shank) • all-purpose flour • extra virgin olive oil, • soffritto mix (onion, celery, carrot) • beer (about 150 ml, I used a light beer) • beef broth (about 200 ml) • salt, to taste • black pepper, to taste

Carnaroli rice (about 300 grams) • large veal shanks (ossobuco) • carrots • celery stalks • onion • shallot • White wine, • Salt, • All-purpose flour, • Fresh parsley • Zest of half a lemon • Butter •

ground veal (300 grams) • celery stalk • carrot • white onion • peas (100 grams) • heaping tablespoon tomato paste • Salt, to taste • Black pepper, red pepper flakes, or both, to taste • Extra-virgin olive oil • Water,

thin, tender slices of veal or chicken • All-purpose flour, • fresh sage leaves • dry white wine (about 60 ml) • Olive oil • Salt and pepper • Parma prosciutto • Tender veal or chicken

ground veal (about 350 grams) • small onion • white wine (about 50 ml) • sliced cooked ham (about 150 grams) • tomato purée (about 300 grams) • heavy cream (about 200 ml) • canned or jarred sliced mushrooms, drained (about 200 grams; or use another type) • Salt and pepper, to taste • Chopped parsley, to taste

mixed ground veal and pork (400 g) • Extra virgin olive oil, • onion • white wine (70 ml) • Salt and pepper, to taste • frozen peas (150 g) • smooth tomato purée (1 liter) • butter (30 g) • béchamel sauce (250 ml) • grated Parmesan cheese (150 g) • Egg lasagna noodles, as needed (1 package) • sliced mild melting cheese (such as provolone or mozzarella) (400 g)

veal cutlets (about 1 kg) • smoked scamorza cheese

mixed vegetables for soffritto (about 150 grams) • ground veal (about 300 grams) • white wine (about 30 ml) • Salt and pepper • Extra virgin olive oil • egg lasagna noodles • grated Parmesan cheese (about 100 grams) • béchamel sauce (about 200 ml) • mild melting cheese, sliced (about 200 grams, such as mozzarella or provolone)

Veal cutlets • Beer • Provola cheese • Cooked ham