Wine and food pairing with recipes of Stuffed veal breast
Find the best food and wine pairings with a recipe of Stuffed veal breast. The ingredients in this recipe are usually veal breast.
The best appellations to pair with a recipe of Stuffed veal breast
- 1. AlentejanoPortugal
- 2. AlentejoAlentejano, Portugal
- 3. BierzoCastille-et-Léon, Spain
- 4. Bolgheri SassicaiaTuscany, Italy
- 5. Bolgheri SuperioreTuscany, Italy
- 6. CaliforniaUnited States
- 7. Castille-et-LéonSpain
- 8. CigalesCastille-et-Léon, Spain
- 9. Colchagua ValleyCentral Valley, Chile
- 10. Corton Grand CruCôte de Beaune, France
- 11. EmpordàCatalogne, Spain
- 12. JumillaMurcie, Spain
- 13. La ClapeLanguedoc-Roussillon, France
- 14. Maremma ToscanaTuscany, Italy
- 15. MendozaArgentina
- 16. Montepulciano d'AbruzzoAbruzzo, Italy
- 17. OregonUnited States
- 18. Puente AltoCentral Valley, Chile
- 19. RiojaSpain
- 20. Sonoma CountyCalifornia, United States
- 21. StellenboschWestern Cape, South Africa
- 22. TuscanyItaly
- 23. Vin de PaysPays d'Oc, France
- 24. Vosne-RomanéeCôte de Nuits, France
- 25. Walla Walla ValleyWashington, United States
The wines that pair with a recipe of Stuffed veal breast
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
- Blanquette of veal in pickle sauce
- Calf sweetbread with mushrooms
- Chicken breast with curry and mushrooms
- Chicken supreme with morels
- Duck with orange
- Escalope cordon bleu
- Flights in the wind à la provençale
- Homemade marengo veal
- Italian-style bolognese cutlets
- Moroccan style veal brochette
- Norman veal roast
- Osso bucco of monkfish
- Oven-baked veal cutlets
- Porcini sauce
- Pork shank stew
- Roast pork with figs and white port sauce
- Roast veal with chanterelles and cream
- Roast veal with milk and rosemary
- Sarthe pot
- Sauté of doe stroganoff
- Sauté of veal and vegetable garden
- Sauté of veal with chorizo
- Sauté of veal with mushrooms
- Sauté of veal with peas
- Stuffed cabbage (polish recipe from my grandma)
- Stuffed red mullet ballotines
- Stuffed squid in the sétoise sauce
- Veal colombo
- Veal chop with rosemary
- Veal escalope with lemon sauce
- Veal escalope with parma ham and mozzarella
- Veal paupiettes with cider
- Veal shank with mushrooms
- Veal tagine with artichokes and lemons
- Veal with cream and mushrooms
- Very soft beef bourguignon
- Vienna cutlets
- Flank steak with shallots in red wine sauce
- Veal cutlets with cream sauce
- Veal escalope with marsala
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