How to make the boiled veal head, necessary ingredients and preparation process, from cooking meat to adding tomatoes, to be served on sliced toasted bread.
Ingredients for 4 people
- Parts of the head of veal 600 g
- Ripe or peeled tomatoes 500 gr
- An onion
- A carrot
- A stalk of celery
- A clove of garlic
- Nepitella
- Red wine
- Homemade bread
- Olive oil
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- Salt and pepper
How to cook the boiled veal head
Boil all the meats you have chosen in salted water for about an hour. Let them cool, drain and cut them into strips, use tripe.
In a saucepan, brown all the smells in 8 tablespoons of oil and add the meat when they wilt.
Leave to flavor for about ten minutes, then pour in half a glass of wine.
As soon as it is withdrawn, add the tomatoes, salt, pepper and cook another hour, turning often and bathing with hot water or broth, as needed.
Finally serve the veal head on toasted slices of bread.
