Veal Loin with Bone
Estimated price per piece
The veal loin is the muscle mass that covers the latest ribs of the back and has the characteristic arc shape.
Can be prepared length (with bones or boneless, to achieve an excellent roast beef), cut with the bone to form the costata or lombata, or without bones to get the rib steak, to cook grilled or pan.
It is a very tender meat and it is especially flavorful, due to the presence of a good layer of fat and bone.
DELIVERED EVERY FRIDAY
It can be prepared Length (with bones or boneless, to achieve an excellent roast beef), cut with the bone to form the costata, or without bones to get the rib steak, to cook grilled or pan.
VEAL LOIN WITH CAPERS AND TOMATOES
INGREDIENTS: 4 veal loin, 300 g tomatoes already cut concassé, 2 anchovy fillets in oil, 2 tablespoons capers, 2 eggs, Parsley, Garlic, Butter, Extra virgin olive oil, salt, pepper, Bread crumbs and flour to taste.
Cook the tomatoes with olive oil, anchovies, garlic, chopped parsley and capers. Beat slightly the loins, then step in the beaten egg, then in flour, then again in beaten egg and finally in bread crumbs. Fry in hot oil and butter, drain and salt. Serve it with the outline of tomatoes and capers.
Be the first to review this product
Reviews are by customers who have purchased this product. Login to submit your review.