Vitello forello

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Vitello

600 g veal, from the loin
2 tbsp oil
200 g carrots, finely diced
100 g celery, finely diced
Briefly sear the veal on all sides in hot oil, then put into a vacuum bag. Sweat the carrot and celery in the same pan, then put into the vacuum bag with the meat. Vacuum seal on level 2. Place the vacuum bag in the perforated cooking tray and put it into the cold cooking space. Cook.
Steaming 64°C for 2 Hrs 10 Mins
Take the meat out of the vacuum bag and refrigerate.

Forello

200 ml white wine
1 shallot, chopped
300 ml single cream
200 g smoked trout fillets
Salt
Pepper
Reduce the white wine with the shallot to 50 ml. Add the cream, bring to the boil, then pass the mixture through a sieve. Add the trout fillets and purée the sauce. Season with salt and pepper.

Salad (as a garnish)

A little mixed salad
olive oil
1 tbsp basil, chopped
1 tbsp dill, chopped
Slice the veal, drizzle over the sauce and garnish with herbs, mixed salad and olive oil before serving.

Tips

Serve with bread.

  • Perforated cooking tray
  • Stainless steel tray
  • Sealing pad
  • Vacuum bag
Quantity Ingredient
1 tbsp basil
600 g veal
200 g carrots
200 ml white wine
1 shallot
2 tbsp oil
200 g smoked trout fillets
Salt
100 g celery
A little mixed salad
300 ml single cream
Pepper
1 tbsp dill
olive oil

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