Potongan daging sapi muda yang lembut dengan rempah-rempah Maquis – Kelezatan Prancis
(Tender Veal Bites with Maquis Herbs – French Delight)
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April 28, 2025
Laporkan Masalah
Bahan
-
600 grams veal shoulder
(cut into bite-sized cubes)
-
2 tbsp Rosemary segar
(Dihaluskan halus)
-
1 tbsp Thyme Segar
(Dihaluskan halus)
-
1 tbsp fresh sage
(Dihaluskan halus)
-
3 cloves Siung bawang putih
(Cincang)
-
3 tbsp Minyak zaitun extra virgin
(preferably cold-pressed)
-
100 ml dry white wine
-
1 tsp Kulit lemon
(Freshly grated)
Garam laut, to taste
Lada hitam baru giling, to taste
(cut into bite-sized cubes)
(Dihaluskan halus)
(Dihaluskan halus)
(Dihaluskan halus)
(Cincang)
(preferably cold-pressed)
(Freshly grated)
Nutrisi
- Porsi: 4
- Ukuran Porsi: 1 plate (approx. 250g)
- Calories: 420 kcal
- Carbohydrates: 4 g
- Protein: 52 g
- Fat: 22 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 350 mg
- Cholesterol: 125 mg
- Calcium: 40 mg
- Iron: 3 mg
Instruksi
-
1 - Prepare Veal and Herbs:
Cut veal shoulder into bite-sized cubes. Finely chop rosemary, thyme, sage, and mince garlic.
-
2 - Marinate Buff:
Combine veal, chopped herbs, garlic, olive oil, sea salt, pepper, and lemon zest in a bowl. Let marinate for at least 10 minutes.
-
3 - Sear Veal:
Heat extra virgin olive oil in a large skillet over medium-high heat. Add veal cubes in batches to avoid overcrowding. Brown on all sides.
-
4 - Deglaze with Wine:
Add white wine to skillet and scrape up any browned bits from the pan. Let it reduce slightly to develop flavor.
-
5 - Simmer and Finish:
Reduce heat to low, cover skillet, and let veal gently cook until tender and cooked through, about 8-10 minutes. Adjust seasoning as needed.
-
6 - Plate and Serve:
Transfer bocconcini di veau to serving plates. Garnish with extra fresh herbs if desired and serve hot.
Cut veal shoulder into bite-sized cubes. Finely chop rosemary, thyme, sage, and mince garlic.
Combine veal, chopped herbs, garlic, olive oil, sea salt, pepper, and lemon zest in a bowl. Let marinate for at least 10 minutes.
Heat extra virgin olive oil in a large skillet over medium-high heat. Add veal cubes in batches to avoid overcrowding. Brown on all sides.
Add white wine to skillet and scrape up any browned bits from the pan. Let it reduce slightly to develop flavor.
Reduce heat to low, cover skillet, and let veal gently cook until tender and cooked through, about 8-10 minutes. Adjust seasoning as needed.
Transfer bocconcini di veau to serving plates. Garnish with extra fresh herbs if desired and serve hot.
Informasi Lebih Lanjut: Potongan daging sapi muda yang lembut dengan rempah-rempah Maquis – Kelezatan Prancis
Bocconcini di Veau aux Herbes du Maquis
Bocconcini di Veau aux Herbes du Maquis is a refined yet rustic dish hailing from the Mediterranean flavors of Corsica and Southern France. The name literally means "little bites of veal with herbs from the maquis.", referring to the dense scrubland native to Corsica, known for its aromatic wild herbs such as rosemary, thyme, and sage. These herbs imbue the tender veal with a unique fragrance that evokes the region’s wild landscapes.
The dish celebrates the timeless French tradition of marrying simple, high-quality ingredients with bold natural flavors to highlight the meat's delicate taste. Typically, shoulder cut veal is used providing a balance between tenderness and rich flavor. The brief marination with these wild herbs, garlic, and extra virgin olive oil along with a splash of white wine creates a layered yet subtle depth in the finished bites.
Cooking veal in small cubed portions (bocconcini) ensures quick even cooking and suits sharing plates or intimate dinners. The dish is versatile, excellent for pairing with creamy polenta, roasted vegetables, or fresh rustic bread.
From a cultural standpoint, the recipe honors the heritage of how the people from French Mediterranean islands draw inspiration from the natural vegetation, making use of local herbs with prized proteins such as veal. The simplicity paired with finesse allows home cooks to present restaurant-quality meals embracing traditional culinary practices.
Tips:
- Use fresh herbs, carefully chopped to maintain their vibrant flavors.
- Do not overcrowd the pan when searing veal to avoid steaming the meat.
- Marinate just 10-15 minutes — enough time to impart taste without masking veal’s mildness.
- Adjust herbs according to taste and availability for customization.
This recipe offers a fantastic way to explore Mediterranean French cuisine through the sensory experience of the wild maquis transported onto your plate.
