Tocana de vitel cu bagheta gratinata este o reteta complexa, o combinatie inedita de carne frageda scaldata in sos de rosii si felii crocante de bagheta acoperite cu branza.
INGREDIENTE / INGREDIENTS
(pentru 4 portii / for 4 servings)
- 1 kg antricot de vitel / 1 kg veal
- 6 linguri ulei de masline / 6 tablespoons olive oil
- 6 catei de usturoi / 6 garlic cloves
- 200 grame pasta de tomate / 200 grams tomato sauce
- 200 ml apa / 200 ml water
- 9 felii bagheta / 9 baguette slices
- 100 grame cascaval / 100 grams hard cheese
- 2 oua / 2 eggs
- 50 grame crema de branza / 50 grams cream cheese
- 1 lingurita mustar / 1 teaspoon mustard
- Sare / Salt
Incepem prin a pregati carnea de vita. O taiem felii si o presaram cu sare. Eu am pregatit carnea in Tefal One Pot. Alegem functia “Brown” si incingem 3 linguri ulei de masline. Adaugam carnea si o prajim cate 2 minute pe fiecare parte. Adaugam apa, inchidem capacul si alegem functia de gatit sub presiune pentru 30 de minute. La expirarea timpului depresurizam. Daca vom folosi o carne de vitel, timpul este suficient, insa in cazul in care carnea nu este gatita complet, mai adaugam un ciclu de gatit sub presiune de 15 – 20 de minute suplimentar.
Cand carnea este gatita, adaugam usturoiul taiat marunt si sosul de rosii si alegem functia “Bake” pentru 15 minute.
Intre timp, pregatim feliile de bagheta. Le stropim cu o lingura de ulei de masline si le introducem la cuptor pentru 10 minute.
Amestecam intr-un bol cascavalul, ouale, crema de branza, 2 linguri ulei de masline si mustarul si ungem feliile de bagheta cu aceasta crema.
Rasturnam tocana de vitel intr-un vas termorezistent, adaugam feliile de bagheta cu crema de cascaval si introducem forma in cuptorul incins la 180 grade Celsius pentru 15 minute pana cand preparatul este frumos rumenit.
Presaram tocana cu cimbru proaspat si servim cu multa pofta.
Detaliile video ale retetei:
Daca v-a placut reteta de Tocana de vitel cu bagheta gratinata, va recomand sa incercati si Coaste de vita cu sos de gutui caramelizate si hrean, Ficat de vitel cu ceapa caramelizata sau o portie de Vinete coapte cu muschi de vita si sos de iaurt.
Veal Stew with Baguette Gratin
Veal stew with baguette gratin is a complex recipe, a unique combination of tender meat bathed in tomato sauce and slices of baguette covered with crispy cheese.
First step is to prepare the veal. Cut it into slices and sprinkle it with salt. I prepared the meat in Tefal One Pot. Choose the „Brown” function and heat 3 tablespoons of olive oil. Add the meat and fry for 2 minutes on each side. Add water, close the lid and choose the pressure cooker for 30 minutes. At the end of time depressurize. If you use veal, the time is enough, but if the meat is not completely cooked, add another 15-20 minute pressure cooking cycle.
When the meat is cooked, add the finely chopped garlic and the tomato sauce and choose the „Bake” function for 15 minutes.
Meanwhile, prepare the slices of baguette. Sprinkle with a tablespoon of olive oil and put in the oven for 10 minutes.
Mix in a bowl the cheese, eggs, cream cheese, 2 tablespoons olive oil and mustard and grease the baguette slices with this cream.
Pour the veal stew into a heat-resistant dish, add the baguette slices with the cheese cream and put it the in the oven heated at 180 degrees Celsius for 15 minutes until the dish is nicely browned.
Sprinkle the stew with fresh thyme and serve with appetite.
The video details of the recipe can be found here.
If you liked the recipe for Veal Stew with Baguette Gratin, I recommend you to try Veal Ribs with Caramelized Quince and Horseradish sauce, Veal Liver with Caramelized Onions or a portion of Baked Eggplant with veal tenderloin and Yogurt Sauce.
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