Author: musteatfood

Are you looking for a flavorful and crunchy addition to your meals? Look no further than the humble tindora! Also known as ivy gourd or baby pumpkin, this underrated vegetable is a staple in many Indian cuisines. When cooked right, it can add a delightful crunch and a burst of flavor to any dish.

In this article, we’ll explore 18 spicy tindora recipes that will take your meals to the next level. From crispy snacks to hearty curries, these recipes showcase the versatility of this underrated veggie. Whether you’re in the mood for something classic and comforting or bold and adventurous, there’s a recipe on this list for everyone.

So, what are you waiting for? Let’s dive into the world of spicy tindora recipes and discover new flavors to spice up your life!

Spicy Tindora Stir-Fry with Garlic and Chili

This flavorful stir-fry is a great way to add some excitement to your weeknight dinner routine. With the perfect balance of spicy heat, tangy garlic, and tender tindora (also known as ivy gourd), this dish is sure to become a family favorite.

Ingredients:

– 1 medium tindora, sliced into thin strips
– 2 cloves of garlic, minced
– 1 small red chili, seeded and chopped
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the minced garlic and cook for 30 seconds until fragrant.
3. Add the chopped chili and cook for another minute.
4. Add the sliced tindora and stir-fry for 2-3 minutes, or until tender.
5. Season with soy sauce, salt, and pepper to taste.
6. Garnish with fresh cilantro leaves and serve immediately.

Cooking Time: 10-12 minutes

Crispy Tindora Chips with Sea Salt

Transform humble tindora (also known as ivy gourd or baby pumpkin) into addictive, crispy snacks flavored with a touch of sea salt. Perfect for snacking or serving alongside your favorite soups and salads.

Ingredients:
– 2 large tindoras
– 1/4 cup water
– 1/4 cup vegetable oil
– Salt, to taste
– Freshly ground black pepper, to taste
– Sea salt, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice tindoras into thin rounds.
3. In a bowl, mix water and vegetable oil. Dip each tindora slice in the mixture, coating both sides evenly.
4. Line a baking sheet with parchment paper. Arrange coated tindora slices in a single layer, leaving some space between each chip.
5. Bake for 10-12 minutes or until chips are crispy and golden brown.
6. Remove from oven and sprinkle with salt and black pepper to taste.
7. Garnish with sea salt before serving.

Cooking Time: 10-12 minutes

Tindora and Potato Curry with Coconut Milk

A flavorful and aromatic curry from India, Tindora and Potato Curry with Coconut Milk is a perfect blend of spices and creamy goodness. This recipe is easy to make and serves as a great accompaniment to rice or roti.

Ingredients:

– 2 medium tindoras (Ivy gourd), diced
– 2-3 medium-sized potatoes, peeled and diced
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon vegetable oil
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add onion, garlic, and ginger; sauté until the onion is translucent.
3. Add tindora and potatoes; cook for 5-7 minutes or until they start to soften.
4. Add coriander powder, turmeric powder, and salt. Mix well.
5. Pour in coconut milk and bring the mixture to a simmer.
6. Reduce heat to low and let it cook for 10-12 minutes or until the potatoes are tender.
7. Garnish with cilantro leaves and serve hot.

Cooking Time: 20-25 minutes

Stuffed Tindora with Spiced Chickpea Filling

Tindora, also known as ivy gourd or baby blue calabash, is a popular vegetable in many Indian cuisines. This recipe combines the natural sweetness of tindora with the warm spices and creamy texture of chickpeas, making for a unique and delicious stuffed dish.

Ingredients:

– 4 medium-sized tindoras
– 1 can chickpeas (14 oz)
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons olive oil
– Fresh cilantro leaves, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the top third off each tindora and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix chickpeas with garlic, cumin, coriander, garam masala powder, and salt.
4. Stuff each tindora with the chickpea mixture, dividing it evenly among the four vegetables.
5. Drizzle the tops with olive oil and bake for 25-30 minutes or until the tindoras are tender.

Cooking Time: 25-30 minutes

Tindora Pickle with Mustard Seeds and Turmeric

A flavorful and tangy Indian-style pickle recipe that pairs perfectly with a variety of dishes, from snacks to meals. This tindora pickle is a delicious way to preserve the season’s bounty.

Ingredients:

– 1 cup tindora (also known as ivy gourd or baby eggplant), sliced into thin rounds
– 1/2 cup mustard oil or vegetable oil
– 1 tablespoon mustard seeds
– 1 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– Vinegar, to taste (optional)

Instructions:

1. In a large bowl, combine sliced tindora and salt. Let it sit for 30 minutes to allow the vegetables to release their excess water.
2. Heat oil in a pan over medium heat. Add mustard seeds and let them sizzle for a few seconds until fragrant.
3. Add turmeric powder, red chili powder, and tindora slices to the pan. Stir well to combine.
4. Reduce heat to low and simmer the mixture for 10-15 minutes or until the tindora is tender and the flavors have melded together.
5. Let the pickle cool completely before transferring it to an airtight container. Store in the refrigerator.

Cooking Time: 20 minutes

Tindora and Onion Sabzi with Cumin and Coriander

Tindora and Onion Sabzi with Cumin and Coriander: A flavorful and aromatic vegetarian dish from India, this recipe combines the sweetness of tindora (also known as ivy gourd) with the pungency of onions and spices.

Ingredients:

– 1 cup tindora, sliced into thin rounds
– 1 large onion, thinly sliced
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– Salt, to taste
– 1/4 teaspoon turmeric (optional)

Instructions:

1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add sliced onions and sauté until they are translucent.
4. Add sliced tindora, coriander powder, salt, and turmeric (if using). Stir well to combine.
5. Cook for 10-12 minutes or until the vegetables are tender.
6. Serve hot with rice, roti, or as a side dish.

Cooking Time: 15-20 minutes

Tindora Bhaji with Peanuts and Grated Coconut

A flavorful and crispy vegetable fritter from Indian cuisine, Tindora Bhaji is a delightful snack or side dish. This recipe adds the nutty flavor of peanuts and the freshness of grated coconut to make it even more appealing.

Ingredients:

– 250g tindora (ivy gourd) cubes
– 1/2 cup gram flour
– 1/4 cup peanuts, chopped
– 1/4 cup grated coconut
– 1 small onion, finely chopped
– 1 green chili, finely chopped
– Salt, to taste
– Vegetable oil, for frying

Instructions:

1. Heat oil in a deep frying pan over medium heat.
2. In a bowl, mix together gram flour, peanuts, and grated coconut.
3. Add the chopped onion, green chili, and salt to the bowl and mix well.
4. Dip each tindora cube into the mixture, coating it evenly.
5. Fry the coated tindora cubes in batches until they are golden brown and crispy.
6. Drain excess oil on paper towels and serve hot.

Cooking Time: 15-20 minutes

Tindora and Tomato Chutney with Tamarind

This sweet and tangy chutney is a popular condiment in Indian cuisine, perfect for serving alongside naan or rice. With the addition of tamarind, it adds a depth of flavor that complements the natural sweetness of the tomatoes.

Ingredients:

– 1 cup tindora (ivy gourd), chopped
– 2 cups ripe tomatoes, diced
– 1/4 cup tamarind paste
– 1 small onion, finely chopped
– 2-3 green chilies, chopped
– Salt, to taste
– 1 tablespoon oil

Instructions:

1. Heat the oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the tindora, tomatoes, tamarind paste, and green chilies. Stir well.
4. Cook for 20-25 minutes or until the mixture thickens and the flavors meld together.
5. Season with salt to taste.
6. Let it cool before serving.

Cooking Time: 20-25 minutes

Roasted Tindora with Lemon and Black Pepper

Tindora, a lesser-known vegetable in many parts of the world, is a game-changer when roasted to perfection. This recipe adds a burst of citrusy flavor from lemon juice and a touch of heat from black pepper.

Ingredients:
– 1 large tindora (also known as ivy gourd or baby bok choy)
– 2 tablespoons olive oil
– Juice of 1 lemon
– 1 teaspoon black pepper
– Salt, to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Cut the tindora into quarters or sixths, depending on their size.
3. In a bowl, whisk together olive oil, lemon juice, and black pepper.
4. Add the tindora pieces to the bowl and toss to coat evenly with the marinade.
5. Season with salt to taste.
6. Line a baking sheet with parchment paper and arrange the tindora in a single layer.
7. Roast for 20-25 minutes or until the tindora is tender and slightly caramelized.

Cooking Time: 20-25 minutes

Tindora and Lentil Stew with Curry Leaves

This hearty stew from India combines the earthy flavors of lentils with the subtle sweetness of tindora, a type of ivy gourd. The addition of aromatic curry leaves adds depth and warmth to this comforting dish.

Ingredients:

– 1 cup brown or green lentils, rinsed and drained
– 2 medium tindoras, peeled and diced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt, to taste
– 4 cups water or vegetable broth
– Fresh curry leaves, for garnish

Instructions:

1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add onions and cook until they start to brown, about 5 minutes.
3. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute.
4. Add lentils, tindora, and water or broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
5. Season with salt to taste.
6. Garnish with fresh curry leaves and serve hot.

Cooking Time: 45-50 minutes

Tindora Raita with Yogurt and Fresh Herbs

This Indian-inspired raita is a perfect accompaniment to spicy dishes, featuring the mild flavor of tindora (also known as ivy gourd) in a creamy yogurt sauce.

Ingredients:

– 1 cup grated tindora
– 1/2 cup plain yogurt
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped scallions (green onions)
– 1/4 cup grated cucumber (optional)

Instructions:

1. In a bowl, combine tindora, yogurt, lemon juice, and salt. Mix well.
2. Stir in chopped cilantro, scallions, and cucumber (if using).
3. Chill the mixture in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve chilled or at room temperature.

Cooking Time: 5-10 minutes (prep time), 30 minutes (chilling time)

Tindora and Eggplant Stir-Fry with Sesame Oil

This flavorful stir-fry combines the earthy sweetness of tindora (also known as ivy gourd) with the meaty texture of eggplant, all infused with the nutty goodness of sesame oil. A quick and easy vegetarian option for a weeknight dinner.

Ingredients:

– 1 medium tindora, sliced into 1-inch pieces
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons sesame oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: soy sauce or tamari for added depth of flavor

Instructions:

1. Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat.
2. Add the sliced tindora and cook until tender, about 3-4 minutes. Remove from skillet and set aside.
3. Add remaining 1 tablespoon sesame oil to the skillet. Add the eggplant slices and cook until tender, about 4-5 minutes. Remove from skillet and set aside with the tindora.
4. In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent, about 2 minutes.
5. Return the cooked tindora and eggplant to the skillet. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions or sesame seeds if desired.

Cooking Time: 15-20 minutes

Tindora and Bell Pepper Salad with Lime Dressing

Experience the vibrant flavors of India with this refreshing salad featuring tender tindora (also known as baby balsam apple) and crunchy bell peppers, topped with a zesty lime dressing.

Ingredients:

– 1 cup tindora, peeled and diced
– 2 cups mixed bell peppers (green, red, yellow), sliced
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– Salt, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. In a large bowl, combine tindora and bell peppers.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the dressing over the vegetables and toss to coat.
4. Season with salt to taste.
5. Garnish with fresh cilantro leaves.

Cooking Time: 10 minutes

Tindora and Paneer Curry with Creamy Gravy

This rich and creamy curry is a perfect blend of Indian flavors, featuring tender tindora (Indian baby eggplant) and paneer (Indian cheese), cooked in a velvety gravy.

Ingredients:

– 250g tindora, cut into 1-inch pieces
– 200g paneer, cut into small cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric
– Salt, to taste
– 250ml heavy cream
– 2 tablespoons vegetable oil
– Chopped cilantro, for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
2. Add onions, garlic, and ginger paste. Cook until onions are translucent.
3. Add tindora and cook until it starts to soften.
4. Add paneer, coriander powder, turmeric, and salt. Mix well.
5. Pour in heavy cream and stir to combine.
6. Simmer for 10-12 minutes or until the sauce thickens.
7. Garnish with cilantro and serve over basmati rice.

Cooking Time: 20-25 minutes

Tindora and Chickpea Stir-Fry with Garam Masala

This flavorful stir-fry is a perfect blend of Indian spices, tender tindora (ivory gourd), and protein-rich chickpeas. Serve it over basmati rice or with naan bread for a satisfying meal.

Ingredients:

– 1 medium tindora, peeled and cut into bite-sized pieces
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon garam masala powder
– Salt, to taste
– Fresh cilantro, for garnish

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add tindora and chickpeas; stir-fry for 5-6 minutes, until the vegetables are tender.
5. Sprinkle garam masala powder and salt to taste.
6. Garnish with cilantro and serve hot.

Cooking Time: Approximately 15-20 minutes.

Tindora and Spinach Stir-Fry with Ginger

This recipe combines the flavors of India and Asia to create a deliciously healthy stir-fry dish, perfect for a quick weeknight meal. The addition of ginger adds an extra layer of depth and warmth to this flavorful vegetarian option.

Ingredients:

– 1 cup tindora (also known as baby eggplant or ivy gourd), sliced into thin strips
– 2 cups fresh spinach leaves
– 1-inch piece of fresh ginger, peeled and grated
– 1 tablespoon vegetable oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: 1/4 teaspoon red chili flakes for added heat

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the ginger and cook for 30 seconds, until fragrant.
3. Add the garlic and cook for an additional 15 seconds.
4. Add the tindora and cook for 3-4 minutes, until slightly tender.
5. Add the spinach leaves and stir-fry until wilted.
6. Season with salt, pepper, and red chili flakes (if using).
7. Serve hot over rice or noodles.

Cooking Time: 15-20 minutes

Tindora and Mushroom Curry with Coconut Cream

This flavorful curry recipe combines the tender goodness of tindora (also known as baby bamboo shoots) with sautéed mushrooms, aromatic spices, and a rich coconut cream sauce. Perfect for a quick weeknight dinner or special occasion.

Ingredients:

– 1 cup tindora (baby bamboo shoots), sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/4 teaspoon turmeric
– Salt and pepper to taste
– 1 can coconut cream (14 oz)
– Fresh cilantro leaves for garnish

Instructions:

1. Heat oil in a large skillet over medium-high heat.
2. Add onions, cook until translucent (3-4 minutes).
3. Add garlic, cumin, curry powder, and turmeric; cook 1 minute.
4. Add mushrooms, cook until tender (5-6 minutes).
5. Add tindora, cook for an additional 2-3 minutes or until tender.
6. Stir in coconut cream and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 15-20 minutes

Tindora and Carrot Stir-Fry with Curry Powder

This flavorful stir-fry combines the tender sweetness of tindora (also known as ivy gourd) and carrots with a hint of warm curry powder. A simple and quick recipe perfect for a weeknight dinner or lunch.

Ingredients:

– 1 medium-sized tindora, peeled and sliced into thin strips
– 2 medium-sized carrots, peeled and sliced into thin sticks
– 2 tablespoons vegetable oil
– 1 teaspoon curry powder
– Salt to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tindora and carrots; stir-fry until they start to soften, about 3-4 minutes.
3. Add the curry powder and stir-fry for another minute, until the vegetables are well coated with the spice.
4. Season with salt to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: Approximately 8-10 minutes.

Summary

Get ready to spice up your meals with these 18 mouth-watering recipes featuring tindora! From crispy snacks like Tindora Chips with Sea Salt, to flavorful curries like Tindora and Potato Curry with Coconut Milk, there’s something for everyone. Try your hand at making a spicy stir-fry with Garlic and Chili, or indulge in the creamy goodness of Tindora and Paneer Curry. Or maybe you’re in the mood for something refreshing? The Tindora and Bell Pepper Salad with Lime Dressing is sure to hit the spot! Whatever your taste buds desire, this article has got you covered.

The Mediterranean region is renowned for its rich culinary heritage, where flavors are bold, aromas are inviting, and ingredients are simple yet wholesome. One staple that runs through many Mediterranean cuisines is beans – whether they’re tender chickpeas, creamy fava, or hearty lentils. In this article, we’ll embark on a flavorful journey to explore 18 mouthwatering Mediterranean bean recipes that will transport your taste buds to the sun-kissed hills of Greece, Spain, Turkey, and beyond.

From classic salads like Mediterranean White Bean Salad with Lemon and Herbs, to comforting stews like Moroccan Spiced Chickpea Stew, these dishes showcase the region’s love for rich flavors, aromatic spices, and hearty textures. Whether you’re a seasoned cook or just looking for new inspiration, these recipes are sure to delight your senses and leave you feeling satisfied.

Stay tuned for the next part of this culinary adventure, where we’ll dive into each recipe and explore the stories behind them.

Mediterranean White Bean Salad with Lemon and Herbs

This refreshing salad combines the creamy texture of cannellini beans with the bright flavors of lemon, garlic, and herbs, perfect for a light and satisfying side dish or lunch.

Ingredients:

– 1 cup cooked cannellini beans
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh oregano
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a large bowl, combine cooked cannellini beans, garlic, lemon juice, olive oil, parsley, and oregano.
2. Mix well until the ingredients are fully incorporated.
3. Season with salt and pepper to taste.
4. If using feta cheese, crumble it on top of the salad.
5. Serve at room temperature or chilled.

Cooking Time: 10 minutes (plus cooking time for cannellini beans)

Greek Gigantes Plaki (Baked Giant Beans)

A classic Greek recipe that’s perfect for a comforting and flavorful side dish or main course. This slow-cooked bean dish is rich in flavor, with tender beans soaked in a savory tomato sauce.

Ingredients:

– 1 pound giant beans (also known as gigantes), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup tomato puree
– 1/4 cup water
– Salt and pepper to taste
– Fresh parsley or oregano for garnish (optional)

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large baking dish, combine the olive oil, onion, and garlic. Cook over medium heat until the onion is translucent.
3. Add the giant beans, tomato puree, water, salt, and pepper. Stir well to combine.
4. Cover the dish with aluminum foil and bake for 1 hour.
5. Remove the foil and continue baking for an additional 30 minutes, or until the beans are tender.
6. Garnish with fresh parsley or oregano, if desired.

Cooking Time: 1 hour 30 minutes

Tuscan Bean Soup with Kale and Tomatoes

Savor the rich flavors of Tuscany with this hearty and comforting bean soup, infused with the nutrients of kale and the sweetness of tomatoes. This easy-to-make recipe is perfect for a cozy night in.

Ingredients:

– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cups vegetable broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, chopped
– 1 large celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 2 cups curly kale leaves, stems removed and discarded
– Salt and pepper, to taste
– 1 tablespoon olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, garlic, carrots, and celery; cook until tender, about 8 minutes.
3. Add the cannellini beans, vegetable broth, diced tomatoes, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Stir in the kale leaves; cook until wilted, about 2-3 minutes.
6. Serve hot, garnished with crusty bread and a sprinkle of parmesan cheese (optional).

Cooking Time: 30-35 minutes

Moroccan Spiced Chickpea Stew

Moroccan Spiced Chickpea Stew Recipe

Savor the flavors of Morocco with this hearty and aromatic stew, perfect for a cozy evening meal.

Ingredients:

– 1 can chickpeas (14.5 oz)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– Salt and pepper to taste
– 2 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
– Fresh parsley, chopped (optional)

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika, cinnamon, and turmeric. Cook for 1 minute, stirring constantly.
3. Stir in chickpeas, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 40-50 minutes

Lebanese Fava Bean Dip (Foul Mudammas)

This traditional Lebanese dip, also known as Foul Mudammas, is a flavorful and nutritious appetizer or snack made with fava beans, garlic, and lemon juice. It’s often served with pita bread or crackers.

Ingredients:

– 1 cup dried fava beans, soaked overnight and drained
– 2 cloves garlic, minced
– 1/4 cup fresh lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
– Optional: paprika, cumin, and/or sumac for added flavor

Instructions:

1. In a large pot, combine soaked fava beans and enough water to cover them.
2. Bring to a boil, then reduce heat and simmer for 45-60 minutes or until beans are tender.
3. Drain and rinse the beans, then transfer to a blender or food processor with garlic, lemon juice, and olive oil.
4. Blend until smooth, adding salt, pepper, and optional spices to taste.
5. Serve warm or at room temperature with pita bread, crackers, or vegetables.

Cooking Time: 60-90 minutes

Spanish Fabada (Hearty Bean Stew)

A rich and satisfying Spanish classic, Fabada is a hearty bean stew that’s perfect for a chilly evening or a comforting meal. This recipe combines sweet and smoky flavors with tender beans and savory meats.

Ingredients:

– 1 cup dried white beans (such as cannellini or Great Northern)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 pound chorizo sausage, sliced
– 1 pound panceta or bacon, diced
– 1 can diced tomatoes
– 4 cups beef broth
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish

Instructions:

1. Rinse the beans and soak them in water for at least 8 hours. Drain and set aside.
2. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add chorizo and panceta; cook until browned, about 5 minutes.
4. Add soaked beans, diced tomatoes, and beef broth. Season with salt and pepper to taste.
5. Bring to a boil, then reduce heat and simmer for 1-2 hours or until the beans are tender.

Cooking Time: 1-2 hours

Mediterranean Three-Bean Salad with Feta

This refreshing salad combines the flavors of the Mediterranean with a trio of beans, tangy feta cheese, and a hint of lemon. Perfect for a light lunch or dinner, it’s also an excellent side dish for your next barbecue.

Ingredients:

– 1 cup cooked chickpeas
– 1 cup cooked kidney beans
– 1 cup cooked cannellini beans
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, kidney beans, and cannellini beans.
2. In a small bowl, whisk together the olive oil and lemon juice.
3. Pour the dressing over the bean mixture and toss to combine.
4. Stir in the crumbled feta cheese and chopped parsley.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: 10 minutes

Turkish Barbunya Pilaki (Braised Pinto Beans)

Barbunya Pilaki is a traditional Turkish dish that’s both comforting and flavorful, perfect for a cozy evening. This braised pinto bean recipe is a staple in many Turkish households, often served with crusty bread or over rice.

Ingredients:

– 1 cup dried pinto beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and black pepper, to taste
– 4 cups vegetable broth
– 2 tablespoons tomato paste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
2. Add the minced garlic, ground cumin, smoked paprika (if using), salt, and black pepper. Cook for 1 minute, stirring constantly.
3. Add the soaked and drained pinto beans, vegetable broth, and tomato paste. Bring to a boil, then reduce heat to low and simmer for 1 hour or until the beans are tender.
4. Serve hot with crusty bread or over rice.

Cooking Time: 1 hour

Cypriot Fasolada (White Bean Soup)

This hearty and comforting Cypriot soup is made with white beans, aromatics, and a touch of lemon. It’s a staple in many Cypriot households, perfect for a cozy evening or a special occasion.

Ingredients:

– 1 cup dried white beans (such as cannellini or navy)
– 4 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
– Lemon wedges, for serving

Instructions:

1. Rinse the beans and soak them in water overnight.
2. Drain and rinse the beans again.
3. In a large pot, heat the olive oil over medium heat.
4. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 10 minutes.
5. Add the cumin, salt, and pepper; stir to combine.
6. Add the soaked beans, water, and lemon juice (if using).
7. Bring to a boil, then reduce heat and simmer for 45-60 minutes or until the beans are tender.
8. Serve hot, garnished with chopped parsley and a squeeze of lemon, if desired.

Cooking Time: 1 hour

Provençal Lentil Salad with Goat Cheese

This vibrant salad is a flavorful and refreshing take on traditional lentils, infused with the bright flavors of Provençal cuisine. With its creamy goat cheese and tangy dressing, it’s perfect for a light and satisfying lunch or dinner.

Ingredients:

– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh thyme
– Salt and pepper to taste
– 2 tablespoons white wine vinegar (optional)

Instructions:

1. In a medium saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender.
2. In a large bowl, whisk together olive oil, garlic, salt, and pepper.
3. Add cooked lentils, goat cheese, parsley, thyme, and vinegar (if using) to the bowl. Toss gently to combine.
4. Serve warm or at room temperature.

Cooking Time: 25 minutes

Greek Butter Beans in Tomato Sauce

This hearty dish is a classic Greek staple, perfect for a comforting meal or as a side to your favorite protein. With the rich flavor of butter beans, tangy tomato sauce, and a hint of Mediterranean spices, you’ll be hooked from the first bite.

Ingredients:

– 1 cup dried butter beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/4 cup water

Instructions:

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Drain the butter beans and add them to the saucepan along with the crushed tomatoes, oregano, salt, and pepper.
5. Stir in the water and bring the mixture to a simmer.
6. Reduce heat to low and let it cook for 20-25 minutes or until the butter beans are tender.

Cooking Time: 20-25 minutes

Lebanese Lentil and Swiss Chard Stew

This hearty stew combines the comforting warmth of red lentils with the earthy flavor of Swiss chard, all wrapped up in a rich and aromatic broth. Perfect for a cozy evening or a quick lunch.

Ingredients:

– 1 cup dried red lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 cups Swiss chard leaves, chopped (white stems reserved for another use)
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper to taste
– Optional: lemon wedges and sumac for garnish

Instructions:

1. In a large pot, heat the oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and coriander; cook for 1 minute.
3. Add lentils and water/broth; bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
4. Stir in chopped Swiss chard leaves; cook for an additional 2-3 minutes or until wilted.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with lemon wedges and sumac if desired.

Cooking Time: 25-30 minutes

Mediterranean Chickpea and Spinach Stew

This hearty stew combines the creamy texture of chickpeas with the nutritious goodness of spinach, all infused with the bright flavors of Mediterranean cuisine. Perfect for a quick weeknight dinner or a relaxing weekend meal.

Ingredients:

– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, bell pepper, and smoked paprika; cook for an additional minute.
4. Stir in the chickpeas, diced tomatoes, and spinach leaves.
5. Season with salt and pepper to taste.
6. Bring the stew to a simmer and let cook for 20-25 minutes or until the flavors have melded together.

Cooking Time: 20-25 minutes

Spanish Judías Verdes con Tomate (Green Beans in Tomato Sauce)

This classic Spanish recipe is a staple of Mediterranean cuisine, featuring tender green beans cooked to perfection in a rich and flavorful tomato sauce. With just a few simple ingredients and quick cooking time, this dish is perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 pound fresh green beans, trimmed
– 2 large tomatoes, cored and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish

Instructions:

1. Bring a large pot of salted water to a boil. Blanch the green beans for 4-5 minutes, or until tender but still crisp.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Add the chopped tomatoes, smoked paprika (if using), salt, and pepper to the skillet. Stir to combine.
5. Drain the green beans and add them to the skillet. Toss to coat with the tomato sauce.
6. Serve hot, garnished with fresh parsley or cilantro leaves.

Cooking Time: 15-20 minutes

Moroccan Harira (Lentil and Chickpea Soup)

Harira, a hearty and comforting Moroccan soup, is perfect for a cold winter’s day or as a nutritious meal any time of the year. This recipe combines red lentils and chickpeas with aromatic spices and vegetables to create a flavorful and filling bowl.

Ingredients:

– 1 cup dried red lentils, rinsed and drained
– 2 cups water
– 1 can (14 oz) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and black pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the lentils, chickpeas, cumin, coriander, salt, and black pepper to the pot. Stir well.
3. Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 30-40 minutes or until the lentils are tender.
4. Serve hot, garnished with parsley or cilantro if desired.

Cooking Time: 35-45 minutes

Turkish Nohut Salatası (Chickpea Salad)

A refreshing and flavorful salad originating from Turkey, Nohut Salatası is a staple in many Turkish households. This simple recipe is perfect for a quick lunch or as a side dish.

Ingredients:

– 1 can chickpeas (drained and rinsed)
– 1/2 red onion, finely chopped
– 1/4 cup pomegranate molasses
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large bowl, combine the chickpeas, red onion, and pomegranate molasses.
2. Squeeze the lemon juice over the mixture and toss gently.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Garnish with chopped parsley, if desired.

Cooking Time: 5 minutes

Mediterranean Black-Eyed Peas with Garlic and Olive Oil

This flavorful recipe brings together the warmth of garlic and the richness of olive oil to elevate the humble black-eyed pea. Perfect as a side dish or added to rice bowls, this Mediterranean-inspired twist is sure to become a favorite.

Ingredients:

– 1 cup dried black-eyed peas, soaked overnight and drained
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 onion, chopped
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute, stirring constantly.
4. Add the soaked black-eyed peas, cumin, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the peas are tender.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 30-40 minutes

Greek Fava (Yellow Split Pea Puree)

A traditional Greek appetizer or snack, fava is a flavorful and nutritious puree made from yellow split peas. This simple recipe requires just a few ingredients and some gentle cooking.

Ingredients:

– 1 cup dried yellow split peas
– 2 cups water
– 1/4 teaspoon salt
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon lemon juice (optional)
– Garlic, minced (optional)

Instructions:

1. Rinse the split peas and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the soaked peas again.
3. In a medium saucepan, combine the drained peas, 2 cups of fresh water, and salt.
4. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the peas are tender.
5. Use an immersion blender or a regular blender to puree the cooked peas until smooth.
6. Stir in the olive oil and lemon juice (if using). Taste and adjust seasoning as needed.
7. Serve warm or at room temperature, garnished with minced garlic if desired.

Cooking Time: 40 minutes

Summary

Discover the delicious and wholesome world of Mediterranean bean recipes! From classic dishes like Greek Gigantes Plaki (baked giant beans) to innovative creations like Moroccan Spiced Chickpea Stew, this collection of 18 recipes celebrates the flavors and traditions of the Mediterranean region. With a focus on healthy, plant-based eating, these flavorful dishes showcase the versatility of beans in salads, soups, stews, and more. Whether you’re looking for a quick weeknight dinner or a special occasion meal, there’s something here for everyone. Get ready to fall in love with the taste of the Mediterranean!

Are you looking for a dish that exudes elegance and sophistication, yet is surprisingly easy to prepare? Look no further than veal piccata! This classic Italian recipe has been delighting palates for centuries, and with its versatility, it’s the perfect choice for any occasion. Whether you’re serving up a romantic dinner for two or entertaining a crowd at your next dinner party, these 18 delicious veal piccata recipes have got you covered.

From creamy white wine sauces to bright and citrusy lemon capers, each recipe on this list offers a unique twist on the classic dish. You’ll find everything from decadent parmesan crusts to light and fresh arugula salads – there’s truly something for every taste and occasion. In this article, we’ll dive into the world of veal piccata, exploring the various ways you can prepare this beloved dish. So let’s get started and discover the endless possibilities of this culinary classic!

Classic Veal Piccata with Lemon and Capers

Classic Veal Piccata with Lemon and Capers Recipe

Summary: This recipe yields a tender and flavorful veal piccata dish, featuring the classic combination of lemon, capers, and butter.

Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/2 cup white wine
– 1/4 cup chicken broth
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons chopped fresh capers
– Salt and pepper to taste
– Fresh parsley, for garnish

Instructions:
1. Season the veal cutlets with salt and pepper.
2. Heat one tablespoon of butter in a large skillet over medium-high heat.
3. Add the garlic and sauté for 30 seconds until fragrant.
4. Add the veal cutlets and cook for 2-3 minutes on each side, or until cooked through.
5. Remove the veal from the skillet and set aside.
6. In the same skillet, add the white wine and chicken broth. Bring to a simmer.
7. Reduce the heat to medium-low and let it cook for 5 minutes, stirring occasionally.
8. Stir in lemon juice and capers.
9. Add the remaining tablespoon of butter, letting it melt and create a creamy sauce.
10. Serve the veal piccata with the lemon-caper sauce spooned over the top and garnished with fresh parsley.

Cooking Time: 15-20 minutes

Creamy Veal Piccata with White Wine Sauce

Elevate your dinner game with this rich and flavorful veal piccata recipe, served with a creamy white wine sauce.

Ingredients:
– 4 veal cutlets (about 1/4 inch thick)
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 cup white wine
– 1 cup heavy cream
– 2 tablespoons chopped fresh parsley
– Salt and pepper to taste

Instructions:

1. Season the veal cutlets with salt and pepper.
2. Dredge the veal in flour, shaking off excess.
3. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the veal and cook for 2-3 minutes per side, or until cooked through. Transfer to a plate and cover to keep warm.
4. Reduce heat to medium and add the remaining 1 tablespoon of butter. Cook the garlic for 1 minute, until fragrant.
5. Pour in the white wine and bring to a simmer. Scrape up any browned bits from the bottom of the pan.
6. Stir in the heavy cream and cook until slightly thickened, about 2-3 minutes.
7. Serve the veal with the creamy white wine sauce spooned over top. Garnish with parsley.

Cooking Time: 20-25 minutes

Garlic Butter Veal Piccata

A classic Italian dish with a rich and flavorful twist, this Garlic Butter Veal Piccata is a must-try for any meat lover. Thinly pounded veal cutlets are cooked to perfection in a buttery garlic sauce, served with a side of sautéed spinach and cherry tomatoes.

Ingredients:

– 4 veal cutlets (about 1/4 inch thick)
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/2 cup white wine
– 1/2 cup chicken broth
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh spinach leaves and cherry tomatoes for serving (optional)

Instructions:

1. Season the veal cutlets with salt and pepper.
2. Heat one tablespoon of butter in a large skillet over medium-high heat.
3. Add the veal cutlets and cook for 2-3 minutes on each side, or until cooked through.
4. Remove the veal from the skillet and set aside.
5. Reduce heat to medium and add the remaining butter. Add garlic and cook for 1 minute.
6. Add white wine, chicken broth, and lemon juice. Simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
7. Serve the veal with the garlic butter sauce spooned over top. Garnish with fresh spinach leaves and cherry tomatoes if desired.

Cooking Time: 15-20 minutes

Veal Piccata with Artichokes and Spinach

A classic Italian dish gets a flavorful twist with the addition of artichoke hearts and wilted spinach.

Ingredients:

– 4 veal cutlets (about 1/4 inch thick)
– 2 large artichoke hearts, quartered
– 2 cloves garlic, minced
– 1/4 cup white wine
– 1/4 cup chicken broth
– 2 tablespoons butter
– 1/4 cup fresh spinach leaves
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Season the veal cutlets with salt and pepper.
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the veal and cook for 2-3 minutes on each side, or until cooked through. Remove from heat and set aside.
3. In the same skillet, add the remaining 1 tablespoon of butter. Add the garlic and cook for 1 minute, or until fragrant.
4. Add the artichoke hearts to the skillet and cook for 2-3 minutes, or until slightly tender.
5. Stir in the white wine and chicken broth. Bring to a simmer and cook for 2-3 minutes, or until reduced by half.
6. Stir in the spinach leaves and cook until wilted.
7. Serve the veal cutlets with the artichoke and spinach sauce spooned over the top. Garnish with chopped parsley if desired.

Cooking Time: Approximately 20-25 minutes

Spicy Veal Piccata with Red Pepper Flakes

Elevate your dinner game with this spicy twist on the classic veal piccata. Thinly pounded veal cutlets are dredged in a spicy coating, then pan-fried to perfection and served with a tangy caper sauce.

Ingredients:

– 4 veal cutlets (about 1/4 pound each)
– 1 cup all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon red pepper flakes
– Salt and black pepper, to taste
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/4 cup capers, rinsed and chopped
– Fresh parsley, chopped (optional)

Instructions:

1. Season veal cutlets with salt and black pepper.
2. In a shallow dish, mix together flour, paprika, and red pepper flakes.
3. Dip each veal cutlet into the flour mixture, coating evenly.
4. Heat butter in a large skillet over medium-high heat. Add garlic and sauté for 1 minute.
5. Add coated veal cutlets to the skillet; cook for 2-3 minutes on each side or until cooked through.
6. Serve with chopped capers and parsley (if using).

Cooking Time: About 15 minutes.

Veal Piccata with Mushroom and Shallot Sauce

A classic Italian dish, Veal Piccata is a tender cutlet of veal pounded thin, dredged in flour, and sautéed to perfection. This recipe adds an earthy twist with a rich mushroom and shallot sauce.

Ingredients:

– 4 veal cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup mushrooms (button or cremini), sliced
– 2 medium shallots, finely chopped
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Pound the veal cutlets to about 1/8 inch thick.
2. In a shallow dish, mix together flour, eggs, and a pinch of salt. Dip each veal cutlet in the mixture, coating both sides evenly.
3. Heat butter in a large skillet over medium-high heat. Add the veal cutlets and cook for 2-3 minutes on each side, or until cooked through.
4. Remove the veal from the skillet and set aside. Reduce heat to medium and add sliced mushrooms and chopped shallots. Cook until the vegetables are tender and lightly browned.
5. Serve the veal with the mushroom and shallot sauce spooned over the top. Garnish with chopped parsley, if desired.

Cooking Time: 15-20 minutes

Herbed Veal Piccata with Thyme and Rosemary

This classic Italian dish gets a flavorful boost from the aromatic combination of thyme and rosemary. Tender veal cutlets are dredged in flour, then sautéed in butter and herbs to create a rich and satisfying main course.

Ingredients:

– 4 veal cutlets (about 1/4 inch thick)
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– 1 tablespoon fresh rosemary leaves
– 1 cup all-purpose flour
– Salt and pepper to taste

Instructions:

1. Season the veal cutlets with salt and pepper.
2. Dredge the veal in flour, shaking off excess.
3. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the garlic and cook for 1 minute.
4. Add the thyme and rosemary leaves to the skillet and cook for an additional 30 seconds.
5. Add the floured veal cutlets to the skillet and cook for 2-3 minutes on each side, or until cooked through.
6. Remove from heat and serve hot with additional herbs if desired.

Cooking Time: 12-15 minutes

Veal Piccata with Sun-Dried Tomatoes and Olives

Elevate your dinner game with this classic Italian dish, featuring tender veal cutlets, savory sun-dried tomatoes, and salty olives. Perfect for a quick yet impressive meal.

Ingredients:

– 4 veal cutlets (about 1/2 pound each)
– 1/4 cup all-purpose flour
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup sun-dried tomatoes, chopped
– 1/4 cup pitted green olives, sliced
– 2 tablespoons white wine (optional)
– Salt and pepper to taste

Instructions:

1. Season veal cutlets with salt and pepper.
2. Dredge veal in flour, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat. Add garlic; cook for 1 minute.
4. Add veal to the skillet; cook for 2-3 minutes per side, or until cooked through.
5. Remove veal from skillet; set aside.
6. Add sun-dried tomatoes and olives to the skillet; cook for 1-2 minutes, stirring occasionally.
7. Serve veal with tomato and olive mixture spooned over top.

Cooking Time: 15-20 minutes

Parmesan Crusted Veal Piccata

A classic Italian dish gets a crunchy twist with this Parmesan crusted veal piccata recipe. Thinly sliced veal is dredged in a mixture of breadcrumbs, Parmesan cheese, and herbs, then fried to a golden brown perfection.

Ingredients:

– 4 veal cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 tablespoons chopped fresh parsley
– 2 cloves garlic, minced
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for frying

Instructions:

1. Season veal cutlets with salt and pepper.
2. In a shallow dish, mix together flour, Parmesan cheese, breadcrumbs, parsley, and garlic.
3. Dip each veal cutlet in the beaten egg, then coat in the breadcrumb mixture, pressing gently to adhere.
4. Heat about 1/2 inch of olive oil in a large skillet over medium-high heat.
5. Fry veal cutlets for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve hot with your favorite sides, such as mashed potatoes or roasted vegetables.

Cooking Time: About 12-15 minutes per batch, depending on the number of veal cutlets.

Veal Piccata with Asparagus and Lemon Zest

A classic Italian dish gets a bright and refreshing twist with the addition of asparagus and lemon zest.

Ingredients:

– 4 veal cutlets, pounded thin
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 pound fresh asparagus, trimmed
– 2 lemons, zested
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Season the veal cutlets with salt and pepper.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté for 1 minute.
3. Add the veal cutlets to the skillet and cook for 2-3 minutes on each side, or until cooked through.
4. Meanwhile, steam the asparagus until tender.
5. Stir in the lemon zest and season with salt and pepper to taste.
6. Serve the veal cutlets with the asparagus and a sprinkle of parsley, if desired.

Cooking Time: 12-15 minutes

Light and Fresh Veal Piccata with Arugula

A classic Italian dish gets a refreshing twist with the addition of peppery arugula, creating a harmonious balance of flavors and textures. This recipe is perfect for a quick and elegant dinner.

Ingredients:

– 4 veal cutlets (about 1/4 inch thick)
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons white wine (optional)
– 2 tablespoons lemon juice
– 1 cup arugula leaves
– Salt and pepper to taste
– Freshly grated Parmesan cheese (optional)

Instructions:

1. Season veal cutlets with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for 1 minute.
3. Add veal cutlets and cook for 2-3 minutes per side, or until cooked through.
4. Remove veal from the skillet and set aside.
5. Add white wine (if using) to the skillet, scraping up any browned bits. Cook for 1 minute.
6. Stir in lemon juice and arugula leaves. Cook until wilted, about 30 seconds.
7. Serve veal with arugula mixture spooned over the top. Sprinkle with Parmesan cheese (if using).

Cooking Time: 15-20 minutes

Veal Piccata with White Truffle Oil

This classic Italian dish gets a luxurious twist with the addition of white truffle oil, elevating the flavors to new heights. Thinly pounded veal cutlets are dredged in flour, then sautéed to perfection and served with a rich and aromatic sauce.

Ingredients:

– 4 veal cutlets (about 1/4 pound each)
– 1 cup all-purpose flour
– 2 eggs
– 1 cup white truffle oil
– 2 tablespoons butter
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a shallow dish, mix together flour and a pinch of salt.
2. Dip each veal cutlet in the flour mixture, coating both sides evenly.
3. Dip the floured veal cutlets in the beaten eggs, making sure they’re fully coated.
4. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the veal cutlets and cook for 2-3 minutes on each side, or until cooked through.
5. Remove the veal from the skillet and set aside. Reduce heat to medium.
6. Pour in the white truffle oil and stir to combine with the remaining butter.
7. Serve the veal cutlets with the white truffle sauce spooned over the top. Garnish with chopped parsley, if desired.

Cooking Time: 15-20 minutes

Veal Piccata with Brown Butter and Sage

This iconic dish is a masterclass in simplicity, showcasing the tender flavor of veal, rich brown butter, and earthy sage. With just a few ingredients and simple steps, you’ll be treated to a sublime culinary experience.

Ingredients:

– 4 veal cutlets (about 1/4 inch thick)
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh sage
– Salt and pepper, to taste
– Lemon wedges, for serving

Instructions:

1. Season veal cutlets with salt and pepper.
2. Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the veal and cook for 2-3 minutes per side, or until browned and cooked through. Transfer to a plate and cover with foil to keep warm.
3. Reduce heat to medium and add the remaining 1 tablespoon butter. Cook, stirring occasionally, until the butter turns golden brown and develops a nutty aroma (about 5 minutes).
4. Add garlic and sage to the skillet, cooking for an additional minute, or until fragrant.
5. Serve veal with brown butter sauce spooned over top, accompanied by lemon wedges.

Cooking Time: Approximately 15-20 minutes

Veal Piccata with Roasted Garlic and Parsley

This classic Italian dish is elevated by the rich flavors of roasted garlic and fresh parsley. Thinly sliced veal cutlets are dredged in flour, sautéed to perfection, and served with a tangy lemon-caper sauce.

Ingredients:

– 4 veal cutlets (about 1/4 pound each)
– 2 cloves of garlic
– 2 tablespoons olive oil
– 1 cup all-purpose flour
– Salt and pepper, to taste
– 2 lemons, juiced
– 2 tablespoons capers, rinsed and drained
– 1/4 cup white wine (optional)
– Fresh parsley leaves, chopped (for garnish)

Instructions:

1. Preheat oven to 425°F.
2. Roast garlic: Cut the top off each clove, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes, or until tender.
3. Dredge veal cutlets in flour, shaking off excess.
4. Sauté veal in a hot skillet with butter or olive oil until cooked through, about 3-4 minutes per side.
5. Add roasted garlic, lemon juice, and capers to the skillet. Simmer for 1-2 minutes.
6. Serve veal cutlets with sauce spooned over the top, garnished with chopped parsley.

Cooking Time: 40-50 minutes

Veal Piccata with Lemon Caper Butter Sauce

This classic Italian dish is a masterclass in simplicity, showcasing the tender veal cutlet’s natural flavor while elevating it with a zesty lemon caper butter sauce.

Ingredients:

– 4 veal cutlets (about 1/4 inch thick)
– Salt
– Freshly ground black pepper
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon unsalted butter
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon capers, rinsed and drained
– Fresh parsley, chopped (optional)

Instructions:

1. Season veal cutlets with salt and black pepper.
2. Dredge cutlets in flour, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat. Cook veal 2-3 minutes per side, or until cooked through. Transfer to plate and cover with foil to keep warm.
4. In same skillet, melt butter over medium heat. Add garlic and cook 1 minute, or until fragrant.
5. Stir in lemon juice and capers. Simmer 2-3 minutes, or until sauce thickens slightly.
6. Serve veal with lemon caper butter sauce spooned over top. Garnish with parsley, if desired.

Cooking Time: Approximately 15-20 minutes

Veal Piccata with Crispy Prosciutto

A classic Italian dish, Veal Piccata is a tender and flavorful cutlet topped with crispy prosciutto and served with a tangy lemon-caper sauce. This recipe yields four servings and can be prepared in under 30 minutes.

Ingredients:

– 4 veal cutlets (about 1/4 inch thick)
– 4 slices of prosciutto
– 2 lemons, juiced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon capers, rinsed and chopped
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season veal cutlets with salt and pepper.
3. Dredge veal in flour, shaking off excess.
4. Cook prosciutto slices in a skillet over medium-high heat until crispy, about 5 minutes per side. Drain on paper towels.
5. In the same skillet, add olive oil, garlic, and lemon juice. Bring to a simmer and cook for 2-3 minutes.
6. Add veal cutlets to the skillet and cook for 3-4 minutes per side, or until cooked through.
7. Serve veal with crispy prosciutto and spoon sauce over the top.

Cooking Time: 15-20 minutes

Veal Piccata with Caramelized Onions

Veal Piccata with Caramelized Onions: A Classic Italian Dish

This classic Italian recipe combines the tender flavor of veal with the sweet and savory notes of caramelized onions. This dish is perfect for a special occasion or a romantic dinner.

Ingredients:
– 4 veal cutlets (1/4 inch thick)
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup white wine (optional)
– 1 cup chicken broth
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:
1. Preheat oven to 400°F (200°C).
2. Season veal with salt and pepper.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 30 seconds.
4. Add veal cutlets and cook for 2-3 minutes per side, or until cooked through. Transfer to a plate and cover with foil to keep warm.
5. Reduce heat to medium and add sliced onions. Cook, stirring occasionally, for 20-25 minutes or until caramelized.
6. If using wine and broth, add to the skillet and simmer for 2-3 minutes, scraping up browned bits from the bottom of the pan.
7. Stir in butter until melted. Serve veal with caramelized onions spooned over the top. Garnish with chopped parsley if desired.

Cooking Time: 25-30 minutes

Veal Piccata with Fresh Basil and Cherry Tomatoes

This classic Italian dish gets a fresh twist with the addition of sweet cherry tomatoes and fragrant basil. Tender veal cutlets are dredged in flour, sautéed to perfection, and served with a bright and tangy tomato sauce.

Ingredients:

– 4 veal cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 2 cloves garlic, minced
– 1/4 cup butter
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Lemon wedges (optional)

Instructions:

1. Season veal cutlets with salt and pepper.
2. Dredge veal in flour, shaking off excess.
3. Melt butter in a large skillet over medium-high heat. Add garlic and sauté 1 minute.
4. Add veal to skillet; cook 2-3 minutes per side or until cooked through.
5. Remove veal from skillet; keep warm.
6. In same skillet, add cherry tomatoes and basil. Cook 2-3 minutes or until tomatoes release their juices.
7. Serve veal with tomato sauce spooned over the top. Offer lemon wedges on the side, if desired.

Cooking Time: 15-20 minutes

Summary

Get ready to elevate your dinner game with these 18 delicious veal piccata recipes for every occasion! From classic dishes like lemon and capers to creamy white wine sauces, there’s something for everyone. Try garlic butter veal piccata for a rich and savory option or go light and fresh with arugula and lemon zest. With flavors ranging from herby thyme and rosemary to spicy red pepper flakes, you’ll never get bored of this Italian-inspired dish. Treat your taste buds to the best of veal piccata with these incredible recipes!