Wine and food pairing with recipes of AUTHENTIC and FAST calf roast
Find the best food and wine pairings with a recipe of AUTHENTIC and FAST calf roast. The ingredients in this recipe are usually butter, veal stock, calf sweetbread, tagliatelle.
The best appellations to pair with a recipe of AUTHENTIC and FAST calf roast
- 1. AgreloMendoza, Argentina
- 2. AlentejanoPortugal
- 3. AlentejoAlentejano, Portugal
- 4. Amarone della ValpolicellaVénétie, Italy
- 5. Barossa ValleyAustralie du Sud, Australia
- 6. Bolgheri SuperioreToscane, Italy
- 7. Brunello di MontalcinoToscane, Italy
- 8. CaliforniaUnited States
- 9. Colchagua ValleyCentral Valley, Chile
- 10. DouroDuriense, Portugal
- 11. JumillaMurcie, Spain
- 12. PerdrielMendoza, Argentina
- 13. PomerolBordeaux, France
- 14. PortoDuriense, Portugal
- 15. Recioto della ValpolicellaVénétie, Italy
- 16. Ribera del DueroCastille-et-Léon, Spain
- 17. RivesaltesLanguedoc-Roussillon, France
- 18. StellenboschWestern Cape, South Africa
- 19. ToroCastille-et-Léon, Spain
- 20. ToscaneItaly
- 21. TunuyánMendoza, Argentina
- 22. Uco ValleyMendoza, Argentina
- 23. VénétieItaly
- 24. Western CapeSouth Africa
The wines that pair with a recipe of AUTHENTIC and FAST calf roast
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.
Similar Recipes and Wine Pairings
- Autumn leaves
- Beef goulash
- Beef in white wine
- Beef stew
- Beef tongue in hot sauce
- Bigos (polish sauerkraut with paprika)
- Bites of cheese
- Blanquette of veal
- Boles de picolat (catalan meatballs)
- Delicious veal stew
- Fondue bourguignonne and accompanying sauces
- Fondue with broth
- Greek moussaka
- Hungarian goulash
- Kafta bil saniyeh (lebanese dish)
- Lomo saltado
- Osso bucco of veal
- Oxtail and carrot stew
- Piccata with cheese
- Porcini sauce
- Pork tenderloin with chorizo and peppers
- Pork tenderloin with mushroom sauce
- Quick and easy monkfish tail
- Roasted fillet of beef with parsley
- Sarthe pot
- Sauté of veal with carrots
- Seven o'clock leg of lamb
- Shoulder of suckling lamb confit with herbs
- Simple baked roast beef
- Sloth pork loin
- Steak tartare
- Tripe in the style of caen
- Tunisian pasta
- Veal chop with mushrooms
- Veal chops au gratin
- Veal liver in vinegar
- Veal paupiettes with forestry sauce
- Veal roast, country style
- Veal shoulder with cream and tarragon
- Beef tongue with pickle sauce
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