CookEat Recipe
Veal in White Wine, Caper and Saffron Sauce
Slices of already-cooked veal warmed in a lightly thickened white wine sauce with capers and gentle spice.
Method
Steps
Step 1
Slice the cooked, chilled veal and keep it refrigerated while making the sauce. Soften onions and garlic in olive oil in a wide pan, about 8–10 minutes; add capers.
Step 2
Stir in flour and cook to a light brown, about 2 minutes. Gradually whisk in stock and wine, then add the spices, salt and pepper. Boil briefly and simmer about 8 minutes until the flour tastes cooked and the sauce coats a spoon.
Step 3
Add the thin veal slices and simmer gently for the book's ten minutes, until the centre of the reheated meat reaches 74 °C. Add a little water if the sauce gets too thick; serve hot.
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