PLUME DE VEAU MEATBALLS
PLUME DE VEAU MEATBALLS
INGREDIENTS
Veal, Ground
3 LBS.
Bread, Italian, Stale
2 Cups
Egg Whole
6 Each
Roman, Cheese, Grated
1 Cup
Parsley, Italian, Chopped
1/4 Cup
Pepper, Black
2 Tsp
Garlic, Roasted, Large
1 Head
Oil, Olive
1/4 Cup
METHODOLOGY
1. Crush Italian bread and add cream to soften.
2. Mix all ingredients in a bowl and combine.
3. Roll to desired size.
4. Cook as desired.
ROSTED GARLIC
1. Wrap whole head of garlic in aluminium foil and place in a pre heated 325 degree for one hour.
2. Remove from oven and let rest for 1/2 hours at room temprature.
3. Open foil and remove garlic head.
4. Squeeze garlic from cloves and mash with fork.
COOKING METHOD
1. Sautee in oil.
2. Bake in oven.
3. Deep fry in oil.
Plume De Veau® has become known as
“The First Name in Veal”
among chefs, retailers and trusted customers
nationwide.
INGREDIENTS
Veal, Ground
3 LBS.
Bread, Italian, Stale
2 Cups
Egg Whole
6 Each
Roman, Cheese, Grated
1 Cup
Parsley, Italian, Chopped
1/4 Cup
Pepper, Black
2 Tsp
Garlic, Roasted, Large
1 Head
Oil, Olive
1/4 Cup
METHODOLOGY
1. Crush Italian bread and add cream to soften.
2. Mix all ingredients in a bowl and combine.
3. Roll to desired size.
4. Cook as desired.
ROSTED GARLIC
1. Wrap whole head of garlic in aluminium foil and place in a pre heated 325 degree for one hour.
2. Remove from oven and let rest for 1/2 hours at room temprature.
3. Open foil and remove garlic head.
4. Squeeze garlic from cloves and mash with fork.
COOKING METHOD
1. Sautee in oil.
2. Bake in oven.
3. Deep fry in oil.