Veal belly 400gr

Pork sauce 120gr

Courgettes 120gr

Steamed potatoes 120gr

Butter 30gr

  • 1 BAKING DISH
  • 1 FRYING PAN
  • 1 SAUCEPAN
  • 1 LARGE METAL SPOON
  • ALUMINIUM FOIL
Customize Roasted belly of veal with wild fennel and a side of sautéed potatoes and courgettes
1 x Pancia di vitello - SC 500   + £0.00

* Required Fields

Your Customization
Roasted belly of veal with wild fennel and a side of sautéed potatoes and courgettes
Roasted belly of veal with wild fennel and a side of sautéed potatoes and courgettes

In stock

£15.50

Summary
    Main Dishes

    Roasted belly of veal with wild fennel and a side of sautéed potatoes and courgettes

    Gluten free iconCooking time 15 min

    History

    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.
    £15.50
    £7.75 per meal
    Currently not available
    Your delivery date: edit
    • Making of
    • Nutrition

    • Energy Kj
      2,615g
      Energy Kcal
      628g
      total Fat
      55.90g
      Saturated Fat
      18.90g
      Carbohydrate
      21.40g
      Sugars
      1.20g
      Protein
      8.90g
      Sodium
      1.73g
      Energy Kj
      4,544g
      Energy Kcal
      1,092g
      total Fat
      106.64g
      Saturated Fat
      37.24g
      Carbohydrate
      16.46g
      Sugars
      0.90g
      Protein
      14.86g
      Sodium
      2.33g
      Remember that you will cook this recipe at home and that ingredients are subject to natural variation hence nutritional information is approximated.
    Roasted belly of veal with wild fennel and a side of sautéed potatoes and courgettes
    Difficulty: easy
    Preparation Time: 15min.
    1 of 2