Fresh minced veal is the raw meat component mixed with pork sausage in stuffed sedano nero di Trevi.
Fresh minced veal is the raw meat component mixed with pork sausage in stuffed sedano nero di Trevi.
Macinato di vitello identifies minced veal. For this filling, ask for plain mince and weigh it before mixing with the sausage, egg, crumbs and cheese.
Weigh 200 g veal mince and 200 g sausage meat for the four-portion recipe. Remove the sausage casing, mix the filling as directed and spread it along the spaces between the blanched celery ribs.
In this Trevi celery filling, veal mince combines with fresh pork sausage. Spread the mixture between the blanched ribs, then tie the head before coating and frying.
Frying sets the outside coating; the filled heads then finish in the oven. Check the center of the filling with the recipe’s probe-temperature and holding-time instructions before serving.
Ask for plain raw veal mince and confirm the meat with the butcher. For a packaged preparation, read the ingredients before combining it with the separately measured sausage and seasonings.
Follow the supplier’s refrigeration and use-by directions and the recipe’s raw-meat handling instructions. Keep the filling cold until you are ready to stuff the celery.
No. It is the raw mince weighed before mixing.
Ask for plain raw veal mince. Confirm that it is veal and weigh the amount for the filling before adding the sausage, egg, crumbs and cheese.
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