Italian Veal Recipe

Piedmont's Veal in White Wine/Vitello in Vino Bianco

Piedmont,is renowned for its exceptional cuisine, and this is one of my favorites, a tantalizing dish known as Veal in White Wine or "Vitello in Vino Bianco." This traditional Piedmontese delicacy showcases the region's rich culinary heritage and commitment to using high-quality local ingredients.

Veal in White Wine is a delightful marriage of tender veal, aromatic herbs, and a flavorful white wine sauce. The dish exemplifies the region's dedication to simplicity and the natural flavors of the ingredients. It is a true testament to the artistry of Piedmontese cuisine.

The white wine used in the recipe plays a crucial role in enhancing the dish's flavors. Piedmont is renowned for its exceptional white wines, and the region's vineyards produce a wide variety of grapes that contribute to the unique character of the wine. The choice of wine can vary, but popular options include Gavi, Arneis, or even a dry sparkling wine like Asti Spumante. The wine infuses the veal with its distinctive bouquet, creating a delicate and harmonious flavor profile.

The result is a plate of Veal in White Wine that is both elegant and comforting, with flavors that are both delicate and robust. The tender veal melts in your mouth, while the aromatic white wine sauce adds depth and complexity to every bite. It is a dish that captures the essence of Piedmontese cuisine, showcasing the region's commitment to culinary excellence.

Being easy to cook is important for me - particularly when Maria is not around to help. Even I manage to make this dish taste delicious.

Ingredients:

veal,

olive oil,

onion,

green and/or red peppers

carrot,

cherry tomatoes

garlic,

rosemary,

white wine,

salt and pepper.

Cooking Instructions:

1) Trim any excess fat from the veal and tie up the veal with string.

2) Place the veal in pan and fry very slowly over a low heat while adding the olive oil, rosemary, white wine, an onion and salt and pepper to taste.

3) Once the wine has evaporated, remove the veal, place it on an oven tray and cook in the oven for 2 hours at 200°C. During the cooking turn the veal, when you do this add some extra white wine.

MY TIP: Cover the veal while cooking for a better slow roasting. This also keeps the flavors and moisture in making the final result much tastier.

4) Fry the vegetables lightly with olive oil and butter for a few minutes and then place in the oven tray with the veal for 10 minutes while adding a little oil, butter and parsley.

For more absolutely mouth-wateringly delicious recipes from the Piedmont area of Italy get a copy of Autumn in Piemonte: Food and Travels in Italy's Northwest .

Print this recipe...

Why not subscribe to my free monthly newsletter? It is packed full of great recipes, Italian food and much much more.