Shopping list April 16, 2020
Italian Live Cooking🍋🍅
with
Gildo & Jennifer
Thursday, April 16, 2020
Veal tenderloin with truffles, rosemary potatoes, and oven-baked onions
Veal tenderloin with truffles, rosemary potatoes, and oven-baked onions
Ingredients: Serves 4
The meat
800-1000 g veal tenderloin, as needed
Extra virgin olive oil
Garlic, as needed
Approximately 20-50 g black truffles, as needed. If you cannot find black truffles, use the following instead:
Approximately 3-5 sprigs of rosemary, as needed
Approximately 2 tablespoons green peppercorns, as needed
The potatoes
500 g potatoes, choose your favorite variety
Approximately 3-5 sprigs of rosemary
1-2 cloves of garlic
Extra virgin olive oil, as needed
Salt, as needed
Oven-baked red onion
4-8 whole red onions, as needed
IGTV
Watch the video that goes with this shopping list on Instagram here
What you can do in advance
Put all the ingredients out on your kitchen counter so you're ready at 5 p.m. when we get started.
Divide them into small piles on the kitchen table, as we have done in the shopping list above, so that the various items you need to make the different dishes are grouped together and ready to use.
It is a good idea to
- Remove the meat from its packaging a few hours beforehand, place it on a plate in the refrigerator to allow it to breathe (we clean it together, but you can do it yourself if you prefer).
- Peeling garlic
- Peel potatoes, if they need to be peeled
- Remove the outer layer of the red onions so that they are ready
.
Pots and pans
- Saucepan for olive oil and truffle/olive oil and rosemary+green peppercorns
- Pan for veal tenderloin
- Fireproof dish for the potatoes
- Fireproof dish for the red onions
Level of difficulty
We have a difficulty rating system of 1 to 3 stars, where 1 star is easiest and 3 stars is hardest.
The difficulty level for this dish is: **