Peppers stuffed with veal tail stew
Allergens:
Ingredients for 5 portions
Calculate portions
Stewed veal tail
1.5 kg
Piquillo peppers
15.0 ud
Table salt
3.0 g
Oxtail
1.5 kg
Garlic, bulb
3.0 ud
Leek
2.0 ud
Tomato
0.2 kg
Table salt
5.0 g
Ground white pepper
1.0 g
Plain flour
0.05 kg
Olive oil
0.1 l
Red wine
0.5 l
Brown stock
1.0 l
Elaboration
To make the stewed veal filling:
- Take the meat off the bone and mix it with the stew sauce.
- Reserve some sauce for plating.
To make the peppers:
- Trim the peppers so that they are all the same shape and size.
- Fill them with the veal.
For the side dish:
- Tourne cut the potatoes and carrots and steam them.
PLATING
- Heat the peppers with some sauce.
- Gently heat the vegetables.
- Place the peppers on one side of the plate and pour the sauce over them.
- Place the vegetables next to the peppers.
- Lastly, decorate with chopped parsley.
Nutritional information (1 portion)
Energy
1359.86
kcal
Carbohydrates
83.2
g
Proteins
70.77
g
Lipids
71.38
g
Fiber
20.86
g
Saturates
25.76
g
Monounsaturated fatty acids
36.82
g
Polyunsaturated fatty acids
4.22
g
Cholesterol
222.6
mg
Calcium
639.93
mg
Iron
15.99
mg
Zinc
12.12
mg
Vitamin A
2409.58
ug
Vitamin C
153.7
g
Folic acid
351.61
ug
Salt (Sodium)
998.53
mg
Sugars
37.31
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Juices, milkshakes and beverages
- Burguers
- Beers
- Dessert
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Shellfish
- Meats
- Sándwich
- Ice creams and sorbets
- Pastries
- Coffee, chocolate and infusion
- Main course
- Birds
- Legumes
- Breakfasts and brunch
- Appetizers and canapes
- Pastas
- Salads
- Bread and pastries
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed