Today, I made veal piccata with ricotta gnocchi and piccata sauce with capers!
It’s a dish I learned from my old mentor chef I mentioned several times in my old videos. He made it with seabass, and it was actually one of my favorite dishes of his along with his halibut dish.
Today, I changed it up a bit and made it with veal. I used some veal reduction in the sauce as well. Sauce, veal and the gnocchi was all tasty and harmonious π
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4 Comments
lovely video!
love your videos, not only do you eat your food you finish it
Super nice video as always! Btw, I recently attempted your Ikura Puttanesca recipe and it actually turned out really great! I substituted out tobiko for the ikura garnish and also just used grated garlic instead of the garlic confit you use, but it was still very satisfying so I wanted to thank you and let you know. I was wondering if you had any recommendations for how to increase the acidity of the dish? I thought it was fairly well balanced but could have used a touch more sweetness and/or acidity. I was thinking maybe I should have just added more tomato sauce.
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