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Veal - Forno Bravo Forum: The Wood-Fired Oven Community

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Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

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Veal

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  • Veal

    Has anyone ever made a Ponsette? Its a Italian stuffed veal breast. I remember my Grandmother making this a long time ago. Can;t help thinking that it would be good on a WFO...Living in the rural south, I don't think that I could even find one at a market, or veal in general...Pork is king here...
    " Life is art, live a masterpiece"

  • #2
    Re: Veal

    I have not done a Ponsette but I have done veal breast several times. Ask the meat guy in your biggest grocery. Mine sometimes has one or two in back. Other times they have to order it. But they can get it. So... give it a try! Good Luck!

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    • #3
      Re: Veal

      Originally posted by texassourdough View Post
      I have not done a Ponsette but I have done veal breast several times. Ask the meat guy in your biggest grocery. Mine sometimes has one or two in back. Other times they have to order it. But they can get it. So... give it a try! Good Luck!
      Ok I can get breast of veal....Now how do you cook it???????????????
      Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
      Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
      Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html

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      • #4
        Re: Veal

        Ponsette is another of those peasant meals like pasta fagioli or escarole. Make something good for little money.....Years ago, the breast was mostly bones and fat,it was cheap, it is all about the stuffing. The stuffing, as I remember, was a bread stuffing. Italian bread,garlic, oinions, celery, couple eggs, thyme, maybe some red pepper flakes and some stock to wet it with. I would assume you would cook it slow and low to extract all the flavor from the bones and fat,300 ish.covered, then un covered...Gramma has been gone for 20 years and she was 90 when she went...As with most old timers , it was always a pinch of this and a hand full of that...."mangiare il figlio e venunto bello" Aegis, seeing that you are from CT. I would guess that there are a lot of Italians...Go to a Italian store and ask....I live in "Elvis" country...there is no ethnenticiety..sp? No Little Italy no China town No Greek town... I am from Chicago... Love it here but miss the food...Which is what drove me to build a WFO in the first place...
        Last edited by thickstrings; 09-05-2012, 06:23 AM. Reason: more
        " Life is art, live a masterpiece"

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