Noisettes de veau à l'Italienne
(Italian-style Noisettes of Veal) Recipe

Origin: France Period: Traditional

Ingredients:

8 veal noisettes (about 80g apiece)
250g button mushrooms (wild are best)
2 courgettes
2 onions, chopped
2 sprigs of basil, shredded
juice of 1/2 lemon
150g Mozzarella cheese
150ml dry Vermouth
25g butter
3 tbsp olive oil
salt and freshly-ground black pepper, to taste

Noisettes de veau à l'Italienne
(Italian-style Noisettes of Veal) Preparation:

Method:

Wipe the mushrooms clean then quarter any large ones. Wash the courgettes then slice in half lengthways before slicing quite finely.

Heat 2 tbsp of the oil in a frying pan and when hot add the onions and mushrooms. Cook for about 5 minutes over medium heat, until softened, then season with salt and black pepper, remove with a slotted spoon and set aside. Add the remaining oil and the butter to the pan and when foaming add the meat and cook for 5 minutes per side. Season well then remove and set aside.

Drain away any excess fat from the pan then deglaze with the vermouth and lemon juice. Return the meat to the pan along with the courgettes and the onion and mushroom mix. Slice the mozzarella and place a piece on top of each noisette of veal. Cover and cook for a few minutes on low heat, until the cheese has melted.

Arrange on serving plates, garnish with the shredded basil and serve.

printer image printer-friendly version

Read: Recipe Articles and Reviews

Not the Recipe you were after?
Try our Comprehensive Recipe Search:

Add Celtnet Recipe: Italian-style Noisettes of Veal to your online bookmark site:

Celtnet Recipes - Italian-style Noisettes of Veal Recipe

More European recipes...

More main course recipes...

More Traditional recipes...

More recipes for Meat...

More Frying recipes...

More recipes for Mushrooms...

More Cheese recipes...

More veal recipes...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary

One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation!

Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now!
As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today!

Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.

Other recipes with veal and mushrooms as primary ingredients:

Baked Cod, Danish Style
Prawn Croquettes
Braised Bok Choy with St George's Mushroom
Morel Mushroom Sauce
Mushroom Soufflé
Fried Shaggy Ink Caps
Girolle à la Forestière
Horn of Plenty Soufflé
Mushrooms Florentine
Tourte au poulet et champignons
Christmas Leek and Brie Pie
Stuffed Mushrooms Lucchese
Braised Bean Curd
Mushrooms Stuffed with Crab Meat
Pigeon Breast with Red Wine Gravy, Roast Leeks and Wild Mushrooms
Beefsteak Mushroom and Hen of the Woods Risotto
Wild Mushroom and Walnut Pizza
Medallions of Veal with Morel Sauce
Barley with Grilled Chanterelles and Wilding Apples
Barley with Mushrooms and Spring Onions
Pan Fried Pheasant Breast with Crab Apple Jelly
Mushrooms in Peanut Sauce
Ragout a la Berghof
Slow-simmered Beefsteak Fungus
Berghof Ragout
Broccoli and Mushroom Chowder

Join the Celtnet Recipes Discussion Forum

The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system:

you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running.

If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store

If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!

Couldn't find what you were looking for? Search the web: