Monday, 21 March 2011

GOURMET WORDS FROM THE ITALIAN RIVIERA: STRACCETTI DI VITELLA

Laurel leaves provide plenty of aroma to this exquisite traditional dish

The name of this simple recipe echoes the fact that veal meat is finger-shredded. Oddly enough for a Ligurian recipe, the condiment is butter, which creates a soft blending base. Laurel accounts for aroma and taste. Cooking is to be rapid in order to exhalt tenderness. Straccetti di vitella are a.k.a. "vitella all'uccelletto" (little bird). “Groppetti” (small knots) are tied veal stripes cooked in the same way. Wine matching: red, DOC Dolceacqua (Superiore, too).

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