Tag: veil

Lemon scaloppine

Lemon scaloppine

Last-minute dinner guests? Family supper ideas? This super quick lemon-scented second course is sure to impress! The Italian term scaloppina derives from the French noun escalope, and refers to   thinly sliced veal, chicken or turkey, flavoured and further enhanced by

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cold sliced veal

Veal with tuna sauce and lemon

It is said that the original, 18th century recipe for vitèl tonné did not include tuna fish, and the French adjective tonné was merely used to reference the tuna-like preparation of the veal. Chef Artusi’s 1891 recipe was the first

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Steak Tartare

Steak Tartare

Fresh, delicious, quick and easy to make, this dish can be served as an appetizer or second course. For outstanding tartare, seek your butcher’s advice and, if need be, have him cut the meat for you. Lean cuts of beef

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Polpettine di vitello al limone e maggiorana

Veal Meatballs with Lemon and Marjoran

Meatballs are one of the few dishes both adults and children absolutely love. Try this aromatic version seasoned with lemon, created for Limmi by the kitchen of Giallo Zafferano. Tender, flavorful meatballs seasoned with lemon juice and fresh chopped marjoran to brighten

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