Wine and food pairing with recipes of calf's head with sauce ravigote
Find the best food and wine pairings with a recipe of calf's head with sauce ravigote. The ingredients in this recipe are usually onion, flour, parsley, vinegar, calf's head.
The best appellations to pair with a recipe of calf's head with sauce ravigote
- 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 calf's head with sauce ravigote
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
- American fillet (belgian-style beef tartar)
- Autumn beef bourguignon
- Baked marrow bones
- Beef tongue in hot sauce
- Beef with mustard
- Blanquette of veal
- Boles de picolat (catalan meatballs)
- Borscht (russia)
- Breaded veal cutlets
- Chicken in sauce
- Fast and
- Filet mignon of veal with cider
- Fondue with broth
- Home-made coq au vin
- Kig ar farz breton
- Lamb skewers
- Milanese cutlets like in italy
- Monkfish armorican style
- Monkfish with vegetable tagliatelle
- Moroccan veal tagine from hanane
- Oriental stuffed vegetables
- Orloff roast
- Osso buco
- Pastasciutta (corsica)
- Pork tenderloin with onions
- Roast beef casserole
- Sloth pork loin
- Spaghetti bolognese
- Stewed beef heart
- Tanjia
- Traditional flemish carbonades
- Traditional veal stew
- Tunisian pasta
- Veal axoa (basque country)
- Veal saltimbocca
- Veal cutlets with savoy tomme
- Veal liver in vinegar
- Veal roast, country style
- Veal with cream and mushrooms
- Very soft beef bourguignon
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