Unlike the heavy red-sauced lasagna we are all familiar with, this Southern Italian-style version produces an extremely delicate and light egg and tomato sauce that puffs when the lasagna is cooked, giving it a soufflé-like appearance.
This Veal Loin Salad with Blue Cheese Crumbles is the perfect combination of healthy, light and fresh for those of you wanting a salad, but still want some nutrient dense veal on your plate!
We’re always looking for ways to make our regular meals into nutrient dense powerhouses! These meatballs are the prime example if how you can transform a family favorite into something that not only tastes amazing but also packs a hidden superfood punch!
Salsicce al Vino – Sausages in Wine, is a true family friend here in our home! Fresh thyme gives this savory Italian recipe the perfect Tuscany earthiness it deserves. The velvety texture and fragile flavor of both our Veal and Goat Sausages are delicious backed up by the white wine sauce. Be prepared for some […]
This soup has some of our favorite ingredients: Meatballs, Spinach and Pasta! Simple and delicious! Many wonder why this soup is called Italian Wedding Soup. Is it really something traditionally served at Italian weddings? The answer is NO. The name comes from the Italian phrase minestra maritata which means “married soup” but not referring to […]
Rack of goat can be grilled either by direct or indirect heat. Indirect heat is preferred when the goat is coated with delicate mixtures, such as the mint pesto crust in this recipe. Indirect cooking takes a bit longer, but requires less attention, as the likelihood of flare-ups is lessened.
A leg of goat meets its destiny on the grill. Lacquered by fire, its affinity for the aromatics of forest herbs and garlic are enhanced. It is our opinion that goat should never be cooked past medium (150°F). Past that point it loses its moisture and succulence.
Osso Bucco, literally meaning bone with a hole, is a traditional Italian stew of veal, onions and leeks in white wine. Many versions also include tomatoes. Risotto Milanese is the classic Italian risotto and the classic accompaniment for osso bucco.
This is comfort food for when you have a couple hours to devote to roasting. The goat is seasoned at least 12 hours in advance to improve its flavor. It is cooked until well done to allow the connective tissue to soften and the fat to render, and then served with a pan sauce that […]
Thick meaty veal loin chops are the equivalent of beef porterhouse or t-bone steaks and make an impressive main course. A basic sauce made from the pan drippings, white wine, and fresh tarragon complements the tender steaks. Veal loin chops are at their tender best when cooked only to medium-rare. Serve them with steamed basmati […]
A boneless veal roast is a tender cut that cooks to perfection in less than an hour. It requires little preparation, has only a thin layer of fat, is easy to carve, make an elegant main course. A coating of shallot, butter and mustard flavors the roast and the pan sauce. A little truffle oil […]
Breast of veal is usually braised, but in this recipe, it is covered and steam-roasted in the oven, and then roasted uncovered until browned and tender, with the bones forming a natural roasting rack. Serve the veal hot as a main course with a little wholegrain mustard, or at room temperature with some Aioli or […]
There is possibly no greater culinary spectacle than a whole animal turning on a spit over hot coals. Roasting the whole goat also makes it easy to feed a crowd. The flavors in this recipe are some of goat’s favorites: rosemary, garlic, and lemon. The garlic and rosemary are inserted into slits in the meat […]