Hi, I’m Clara. Today, we’re going to make vitello al cartoccio recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit more unique. 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 recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Vitello al cartoccio is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have vitello al cartoccio using 11 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Vitello al cartoccio:
- Take 400 g veal shoulder, chopped
- Make ready Enough potatoes for everyone
- Make ready Enough carrots for everyone
- Make ready Fresh chilli
- Make ready Clove garlic
- Take Few sprigs of thyme
- Make ready Tablespoon honey
- Take Tablespoon balsamic vinegar
- Take to taste Salt and pepper
- Make ready Olive oil
- Take baking paper and kitchen foil
Instructions 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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