Food and Wine Pairing with Veal cutlets extra fine Tendriade
Find the best food and wine pairings with Veal cutlets extra fine Tendriade as ingredients.
The best wines to pair with Veal cutlets extra fine Tendriade
- 1. AlentejanoPortugal
- 2. AlentejoAlentejano, Portugal
- 3. BierzoCastille-et-Léon, Spain
- 4. Bolgheri SuperioreToscane, Italy
- 5. CaliforniaUnited States
- 6. Castille-et-LéonSpain
- 7. CigalesCastille-et-Léon, Spain
- 8. Colchagua ValleyCentral Valley, Chile
- 9. Corton Grand CruBurgundy, France
- 10. Côte de NuitsBurgundy, France
- 11. EmpordàCatalogne, Spain
- 12. JumillaMurcie, Spain
- 13. La ClapeLanguedoc-Roussillon, France
- 14. Maremma ToscanaToscane, Italy
- 15. MendozaArgentina
- 16. Montepulciano d'AbruzzoAbruzzes, Italy
- 17. OregonUnited States
- 18. Puente AltoCentral Valley, Chile
- 19. RiojaSpain
- 20. Sonoma CountyCalifornia, United States
- 21. StellenboschWestern Cape, South Africa
- 22. ToscaneItaly
- 23. Vosne-RomanéeBurgundy, France
- 24. Walla Walla ValleyWashington, United States
Wines that pair with Veal cutlets extra fine Tendriade
About Veal
Widely consumed in France and Italy, veal is tender and has a delicate flavour. Veal can be prepared as a roast, blanquette, stir-fry, sauce or cutlet depending on the cut. Veal is an essential ingredient in many traditional dishes, such as blanquette de veau in France and osso buco in Italy. Choose farm-raised meat with a red label or a farm product. Veal meat can be eaten cooked, but raw versions are also available, such as carpaccios. Please take it out of the refrigerator at least 30 minutes before cooking. Veal can be cooked quickly or slowly. Cutlets, tenderloin, prime rib and grenadine are the best choices for grilling or pan-frying.
Recipes and food and wine pairings with Veal cutlets extra fine Tendriade recipes
- Alsatian wine pie
- Axoa from espelette ( 22nd meeting )
- Beef mironton
- Bocconcini (veal rolls with ham and comté)
- Calf sweetbread with mushrooms
- Chicken supreme with morels
- Delicious veal stew
- Duck breast with black figs
- Duck breast with red fruits
- Duck with orange
- Fillet of beef with morels
- Flights in the wind à la provençale
- Home-made coq au vin
- Homemade veal stew
- Italian veal roulade
- Italian-style bolognese cutlets
- Meatballs catalan style
- Norman veal roast
- Normandy style escalope
- Osso bucco of monkfish
- Pasta with veal stock sauce
- Pork cheeks with cider and honey
- Potjevleesch
- Roast pork with veal stock sauce
- Roast veal with black olives
- Roast veal with mustard cream
- Roasted stuffed goose with mushroom sauce
- Sauté of veal with chorizo
- Sauté of veal with tomato
- Simple veal sauté
- Tajine of calf's foot
- Tête de veau sauce moi
- Veal cutlets parmigiana
- Veal saltimbocca
- Veal chop with mushrooms
- Veal tagine with potatoes and olives
- Veal tagine with prunes
- Vienna cutlets
- Surprise mozzarella meatballs
- Veal cutlets with cream sauce
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