Vitellina Fricta (Fried Veal) is a traditional Ancient Roman recipe for a classic dish of fried veal steaks served in a sweet and sour spiced sauce with onion. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Fried Veal (Vitellina Fricta).
For the Sauce:
1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1/4 tsp toasted cumin seeds, ground
1/2 tsp dried oregano, crumbled
1 onion, finely chopped
2 tbsp seedless raisins
1 tbsp honey
2 tbsp red wine vinegar
60ml red wine
120ml veal or beef stock
1 tbsp olive oil
2 tbsp defritum
Method:
Begin with the sauce. Combine the black pepper, lovage (or celery) seeds, cumin seeds and oregano in a mortar. Pound these together then add the onion and raisins and pound until you have a paste then work in the honey, vinegar, red wine, defritum and olive oil. Mix in the stock and set aside.
Heat a little oil in a frying pan, add the veal steaks and fry until browned on all sides. Pour over the sauce made above, bring to a simmer, cover the pan and cook for about 20 minutes, or until the veal is done through.
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