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Boiled Veal Recipes

There is practically no more delicious proof of how firmly the Austrian cuisine is rooted in the heart of Europe than one of the most typical of Viennese dishes: boiled veal, or Tafelspitz. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. The same ingredients, though, also come together  when the French are creating their “pot-au-feu”, or the Italians their “bollito misto”.

The true origin of the Wiener Schnitzel has again become a matter of vigorous debate between culinary historians in recent times. One thing, however, is absolutely certain: the Wiener Schnitzel is truly cosmopolitan. The earliest trails lead to Spain, where the Moors were coating meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople is similarly reported to have known a dish similar to the Wiener Schnitzel in the 12th century.

Balsica Tava Recipes

Have you ever tasted Montenegrin cuisine? Let's start with this delicious dish made with veal, vegetables, eggs and sour cream. You are going to love it.