Veal fricassèe - Vitello in Fricassea

“Veal Fricassée” recipe – Vitello in Fricassea

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Veal Fricasèe - the ingredients

Total Cost: UK/£ 11,13*

Cost/portion: UK/£ 2,22*

What is a fricassèe?

Fricassèe is a cooking technique: the meat is first seared and gently cooked in butter without browning it. Then, a flavoring sauce is added and the meat is gently braised in it until the cooking is complete.

Originally it belongs to the French cooking tradition and it is usually made with chicken, but also turkey, veal and fish can be cooked like this.

What cut of veal is better?

You do not need to have a prime cut to cook this recipe: a shoulder or a upper shin cut will be perfectly fine, even better a clod or a brisket. The important thing is that the meat must have its fat: it will melt into the sauce and it will keep the meat tender. Lean meat cuts will get tough and chewy.

“Scarpetta”: foodies do it!

This dish has been made in my family since I have memory of. The meat remains tender and juicy – since it has been cooked gently on a low heat – and its buttery and delicate taste perfectly matches the lightly acidic note of the lemon juice. The sauce is the best part, that’s why it is served with rustic bread or a loose, hot and soft Venetian styled polenta: for mopping up every single drop of it!

We call it “scarpetta” – little shoe – and foodies do not care what etiquette says about it: foodies do it!

Related posts:

“Polenta”

“Grilled Polenta”

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (6 Rating)

Ingredients

  • Shallots - 60gr

  • Butter - 75gr

  • Salt - a pinch

  • Black pepper - 2gr

  • Diced veal - 600gr

  • Plain flour - 40gr

  • Salt - 2gr

  • Vegetable stock - 200ml (or water)

  • Tomato Puree - 70gr

  • The juice of one small lemon

  • Egg Yolk - 1 large or two small (about 30gr)

  • Utensils

  • One paring knife

  • One chef knife

  • One chopping board

  • One pestle and mortar

  • One large frying pan

  • One sieve

  • One juicer

  • One bowl

  • One fork

  • One wooden or silicone spatula

Instructions

  • 1.
    Preparing the fried shallots base

    • Shallots - 60gr
    • Butter - 75gr
    • One paring knife
    • One chef knife
    • One chopping board
    • One large frying pan
    • One pestle and mortar
    • One wooden or silicone spatula

      With the paring knife, cut off the shallot’s tip and clean its roots. Get rid of its tunics, cut it into a fine brunoise and set aside (step 1 - pic. A).
      Put the frying pan on a low heat and melt the butter in it (step 1 - pic. B). When the butter starts foaming lightly, add the shallots and let it fry gently for about 3 or 4 minutes (step 1 - pic. C).
      Meanwhile, finely crush the black pepper with the pestle and mortar (step 1 - pic. D).
      When the shallots have soften, season them with a pinch of salt and pepper and stir evenly. Let them cook till golden but do not allow them to brown.

      Note about cutting the shallot into brunoise

      With a paring knife, chop off the tip of the shallot. Clean the roots, halve it and peel off the tunics. Put each half facing down on a chopping board. With either the paring knife or the tip of the chef knife, make vertical cuts - 2millimeters apart from each other - driving the tip of the knife as close to the roots as possible. Hold the shallot together with one hand’s fingers, get the chef knife and with a fulcrum movement complete the mincing with narrow cuts.

  • 2.
    Searing the veal meat

    • The frying shallots in the pan
    • Diced veal - 600gr
    • Plain flour - 40gr
    • Salt - 2gr
    • Black pepper - to taste
    • One sieve

      Dust the diced veal with the flour, then put it in a sieve and shake it to remove the excess of flour: each piece needs to be just slightly coated in flour (step 2 - pic. A).
      When the shallots have turned golden, add the veal to the frying pan, stir evenly allowing it to absorb the butter on each side and sear the meat on a low-medium heat: it must not brown (step 2 - pic. B).
      When the butter is released back and starts foaming, season the meat with 2gr of salt and with black pepper to taste (step 2 - pic. C).
      Let the veal cook for about 10 to 12 minutes depending on how big the pieces of meat are.

  • 3.
    Adding the stock and tomato mixture

    • Vegetable stock - 200ml (or water)
    • Tomato Puree - 70gr
    • The cooking veal in the frying pan

      Add the stock to the tomato puree and stir them together into an even mixture (step 3 - pic. A).
      Add the mixture to the cooking veal a bit at a time and stir, so the temperature will not drop too quickly (step 3 - pic. B).
      Let it cook for about 15 minutes on a low heat.
      The tomato needs to reduce into a fairly thick sauce before adding the egg yolk and lemon juice.

  • 4.
    Adding the lemon and yolk mixture

    • Lemon juice - one
    • Egg Yolks - 1 large or two small (about 30gr)
    • Salt - a pinch
    • Black pepper - to taste
    • One bowl
    • One juicer
    • One fork

      Squeeze the lemon to extract its juice and taste it: if it’s too acidic, you might need to add a teaspoon of water.
      Break the egg and put it’s yolk into a small bowl. Add the lemon juice and a pinch of salt, then whisk them together with a fork (step 4 - pic. A).
      When the tomato sauce has reduced enough, take the frying pan off the heat and slowly add the egg yolk mixture to the veal (step 4 - pic. B). Stir evenly, season with black pepper and salt if needed.
      Let it rest for a couple of minutes before serving.
      It can be served along with polenta or grilled polenta, panfried vegetables or a fresh salad.

Instructions

  • 1.
    Preparing the fried shallots base

    • Shallots - 60gr
    • Butter - 75gr
    • One paring knife
    • One chef knife
    • One chopping board
    • One large frying pan
    • One pestle and mortar
    • One wooden or silicone spatula

      With the paring knife, cut off the shallot’s tip and clean its roots. Get rid of its tunics, cut it into a fine brunoise and set aside (step 1 - pic. A).
      Put the frying pan on a low heat and melt the butter in it (step 1 - pic. B). When the butter starts foaming lightly, add the shallots and let it fry gently for about 3 or 4 minutes (step 1 - pic. C).
      Meanwhile, finely crush the black pepper with the pestle and mortar (step 1 - pic. D).
      When the shallots have soften, season them with a pinch of salt and pepper and stir evenly. Let them cook till golden but do not allow them to brown.

      Note about cutting the shallot into brunoise

      With a paring knife, chop off the tip of the shallot. Clean the roots, halve it and peel off the tunics. Put each half facing down on a chopping board. With either the paring knife or the tip of the chef knife, make vertical cuts - 2millimeters apart from each other - driving the tip of the knife as close to the roots as possible. Hold the shallot together with one hand’s fingers, get the chef knife and with a fulcrum movement complete the mincing with narrow cuts.

  • 2.
    Searing the veal meat

    • The frying shallots in the pan
    • Diced veal - 600gr
    • Plain flour - 40gr
    • Salt - 2gr
    • Black pepper - to taste
    • One sieve

      Dust the diced veal with the flour, then put it in a sieve and shake it to remove the excess of flour: each piece needs to be just slightly coated in flour (step 2 - pic. A).
      When the shallots have turned golden, add the veal to the frying pan, stir evenly allowing it to absorb the butter on each side and sear the meat on a low-medium heat: it must not brown (step 2 - pic. B).
      When the butter is released back and starts foaming, season the meat with 2gr of salt and with black pepper to taste (step 2 - pic. C).
      Let the veal cook for about 10 to 12 minutes depending on how big the pieces of meat are.

  • 3.
    Adding the stock and tomato mixture

    • Vegetable stock - 200ml (or water)
    • Tomato Puree - 70gr
    • The cooking veal in the frying pan

      Add the stock to the tomato puree and stir them together into an even mixture (step 3 - pic. A).
      Add the mixture to the cooking veal a bit at a time and stir, so the temperature will not drop too quickly (step 3 - pic. B).
      Let it cook for about 15 minutes on a low heat.
      The tomato needs to reduce into a fairly thick sauce before adding the egg yolk and lemon juice.

  • 4.
    Adding the lemon and yolk mixture

    • Lemon juice - one
    • Egg Yolks - 1 large or two small (about 30gr)
    • Salt - a pinch
    • Black pepper - to taste
    • One bowl
    • One juicer
    • One fork

      Squeeze the lemon to extract its juice and taste it: if it’s too acidic, you might need to add a teaspoon of water.
      Break the egg and put it’s yolk into a small bowl. Add the lemon juice and a pinch of salt, then whisk them together with a fork (step 4 - pic. A).
      When the tomato sauce has reduced enough, take the frying pan off the heat and slowly add the egg yolk mixture to the veal (step 4 - pic. B). Stir evenly, season with black pepper and salt if needed.
      Let it rest for a couple of minutes before serving.
      It can be served along with polenta or grilled polenta, panfried vegetables or a fresh salad.

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Veal fricassèe - Vitello in Fricassea
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