Hi, I am Elise. Today, I will show you a way to make vitello al cartoccio recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Vitello al cartoccio Recipe
Vitello al cartoccio is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Vitello al cartoccio is something which I have loved my whole life. They’re nice and they look wonderful.
To be with this recipe, we have to prepare a few ingredients. You can have vitello al cartoccio using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Vitello al cartoccio:
- Make ready 400 g veal shoulder, chopped
- Prepare Enough potatoes for everyone
- Prepare Enough carrots for everyone
- Get Fresh chilli
- Make ready Clove garlic
- Make ready Few sprigs of thyme
- Get Tablespoon honey
- Get Tablespoon balsamic vinegar
- Take to taste Salt and pepper
- Get Olive oil
- Get baking paper and kitchen foil
Steps to make Vitello al cartoccio:
- Peel and chop potatoes, peel and slice carrots. Par boil potatoes for about 6-7 mins, add carrots and boil for another 2-3 minutes. Drain and leave to cool. Meanwhile, cut a square of foil (x4) and a square of baking paper (x4) big enough to hold a quarter of the ingredients. Put paper on top of foil
- Preheat oven to 160. In a large pan, cook the chilli, garlic and thyme, whole. This is to infuse the oil. Remove after about 5 minutes when you smell a wonderful aroma. Add veg and sauté for about 5-6 minutes on medium. Get balsamic and honey ready
- Add the meat and continue cooking for 1-2 minutes to brown. Add balsamic first and let the vinegar evaporate. Add honey and mix. Season to taste. Place a quarter of ingredients onto your pre prepared foil and baking paper. Fold up like a sweet. Do the same for the rest of the ingredients. Bake at 160 for about 20-25 minutes. Leave to rest for 5-10 minutes. Serve in the paper on a plate 😊
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