Roasted belly of veal with wild fennel and a side of sautéed potatoes and courgettes
The belly veal is one of the best gourmet dish. At one time, the belly was the food for poor people. The farmer bred the cow and then he sold the most valuable parts, including tenderloin, sirloin and t-bone, while he saved only the poor slices as tongue, head, tail, entrails and belly for his family. These slices were usually boiled for many hours. The boiling cooking was used so to soften the meat. All these slices were served only with sauce or salt and extra virgin olive oil. In the last ten years, the gourmets gave their attention to these poor slices, appreciated and gave more value to these slices of meat. You can now cook one of most trendy and tasty meat recipe. In this case, the belly is prepared as the umbrian style. The belly is seasoned with dill, also one of most important ingredients for the preparation of Porchetta, and potatoes. Umbria has a famous potatoes cultivation, especially in the mountain area. One of the best ones comes from Colfiorito village.
£7.75 per meal
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