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15-16. °C Veal
Braised veal flank
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Photo by Yevgeniy Shpika - (CC BY 2.0)
https://www.flickr.com/photos/johndegree/5071713898/
This wine is paired well with 41meals
Meal families
Appetizers
Bread with tomato
Toast rubbed with garlic and fresh tomatoes with thin slices of ham.
> view the mealMushrooms, Vegetables, Pasta and Rice
Farcis
Hot or cold dish made from vegetables ((tomatoes, zucchini, onions, artichokes, peppers, cabbage, eggplant)) stuffed with a mixture of meat or sausage meat with breadcrumbs and herbs.
> view the mealSea fish
Grilled red mullet with tapenade
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
> view the mealMain meals
Moussaka
Speciality of the Balkans and the Middle East.
Dish made up of layers of minced mutton, aubergine, onion and tomato.
Main meals
Ossobuco
Italy. Milan.
Speciality of braised veal shank with vegetables, white wine and broth.
Usually topped with gremolata and traditionally served with risotto alla milanese.
Poultry
Pigeon a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view the mealBeef
Provencal beef daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view the mealSheep and Goats
Provencal lamb daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view the mealSheep and Goats
Provencal leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
Sheep and Goats
Provencal mutton daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view the mealOffal and tripe
Provencal pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Dish made of feet and paunch sheep stuffed with belly or salt pork simmered in a white wine sauce and tomato.
Game birds
Provencal quail skewers
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view the mealVeal
Provencal rack of veal
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view the mealSheep and Goats
Provencal roasted leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.