Alright, so the other day I was feeling a bit fancy and decided to try my hand at making an Italian veal dish. I’ve always loved Italian food, but veal was something I hadn’t really cooked before. It sounded a bit intimidating, to be honest, but I figured, why not give it a shot?
Gathering the Ingredients
First things first, I went to the grocery store to pick up what I needed. I already had some onions and garlic at home, which was a good start. I browsed through the meat section and found some nice-looking ground veal. It was a bit pricey, but I splurged a little – treat yourself, right? I also grabbed some pork fat, because everything is better with a bit of fat. Then, I spotted some pistachios and thought they might add a nice crunch and flavor, so into the cart they went. I also picked up some peas and carrots ’cause veggies are important, and a couple of hard-boiled eggs ’cause why not? It felt a bit like a random mix, but I was going with the flow.
Prepping and Cooking
Back home, I started by chopping up the onions and garlic. Nothing fancy, just a rough chop. Then, I mixed the ground veal with the pork fat in a big bowl. I got my hands dirty and really squished everything together. Next, I threw in the chopped onions, garlic, pistachios, peas, and carrots. I also cracked the hard-boiled eggs and tossed them into the mix. It was a bit of a messy process, but kinda fun, like playing with food as a kid.
- Mix everything thoroughly
- Season with salt, pepper, and some Italian herbs
- Shape the mixture into a loaf or individual patties
After mixing, I seasoned it all. I used salt, pepper, and a bunch of dried Italian herbs that I had in my pantry. Oregano, basil, thyme – you name it. I shaped the whole mixture into one big loaf, but you could probably make smaller patties if you prefer. I placed the loaf into a baking dish, and then popped it into the oven. I set the oven to a medium heat, somewhere around 350 degrees Fahrenheit. I didn’t really know how long to cook it for, so I just kept an eye on it.
The Result
After about an hour, I checked on the veal loaf. It looked pretty good – nicely browned on the outside. I stuck a knife in it to make sure it was cooked through, and it was! I let it cool for a bit, then sliced it up. It held together pretty well, which was a relief. I served it with some simple sides, like a salad and some roasted potatoes.
Honestly, it turned out better than I expected! The veal was tender, and the mix of ingredients gave it a really interesting flavor. The pistachios added a nice crunch, and the veggies made it feel a bit healthier. It wasn’t the prettiest dish, but it was definitely tasty. I’d say it was a successful first attempt at making an Italian veal dish. I might even try it again sometime, maybe with some different ingredients.
