Recipes
ROASTED VEAL NUT
Veal shoulder tied and slowly roasted in the oven with butter and oil, turning frequently for even cooking. A tender and flavorful roast, served whole or sliced.
ROASTED VEAL NUT
Veal shoulder tied and slowly roasted in the oven with butter and oil, turning frequently for even cooking. A tender and flavorful roast, served whole or sliced.
BEEF FILLET IN CRUST
Beef tenderloin wrapped in a puff pastry crust with tomato-infused mushroom puree, baked until golden brown. A striking and refined main course, served with grilled cherry tomatoes and buttered green...
BEEF FILLET IN CRUST
Beef tenderloin wrapped in a puff pastry crust with tomato-infused mushroom puree, baked until golden brown. A striking and refined main course, served with grilled cherry tomatoes and buttered green...
LAMB SHOULDER WITH SALMON
Boneless lamb shoulder stuffed with minced meat, salmon, and hard-boiled eggs, rolled and oven-roasted. An original and refined main course, best served with spinach purée.
LAMB SHOULDER WITH SALMON
Boneless lamb shoulder stuffed with minced meat, salmon, and hard-boiled eggs, rolled and oven-roasted. An original and refined main course, best served with spinach purée.
ROAST PORK SWEDISH STYLE
Pork tenderloin stuffed with prunes and roasted in the oven with apples. A sweet and aromatic Nordic-inspired main course, served sliced with its own juices and watercress leaves.
ROAST PORK SWEDISH STYLE
Pork tenderloin stuffed with prunes and roasted in the oven with apples. A sweet and aromatic Nordic-inspired main course, served sliced with its own juices and watercress leaves.
BREAST OF VEAL WITH PISTACHIOS
Veal breast stuffed with saffron rice, prosciutto, tomatoes, and pistachios, cooked in oil until golden brown. An elegant and colorful main course, best served cold and sliced.
BREAST OF VEAL WITH PISTACHIOS
Veal breast stuffed with saffron rice, prosciutto, tomatoes, and pistachios, cooked in oil until golden brown. An elegant and colorful main course, best served cold and sliced.
ESCALOPES WITH MARSALA
Floured veal slices cooked in butter, deglazed with Marsala, and served with their sauce. A classic and quick main course with a rich and enveloping flavor.
ESCALOPES WITH MARSALA
Floured veal slices cooked in butter, deglazed with Marsala, and served with their sauce. A classic and quick main course with a rich and enveloping flavor.