{"id":2582,"date":"2019-11-14T00:00:00","date_gmt":"2019-11-14T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2019\/11\/14\/veal-tagliata-with-sauteed-potatoes-and-vinya-la-scala-wine-what-more-could-you-ask-for\/"},"modified":"2023-09-04T10:09:25","modified_gmt":"2023-09-04T10:09:25","slug":"veal-tagliata-with-sauteed-potatoes-and-vinya-la-scala-wine-what-more-could-you-ask-for","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/en\/veal-tagliata-with-sauteed-potatoes-and-vinya-la-scala-wine-what-more-could-you-ask-for\/","title":{"rendered":"Veal tagliata with saut\u00e9ed potatoes and Vinya La Scala wine.  What more could you ask for?"},"content":{"rendered":"\r\n<p class=\"wp-block-paragraph\">Like every month, we\u2019re back again with a recipe suggestion from Sergi Millet, the chef at the Mas Rabell restaurant. We hope you\u2019re enjoying his recipes, and even more so now that we\u2019ve reached a point in the year when it\u2019s even more important to have some good recipes up your sleeve. Right? Today, we\u2019ll show you a recipe for all you meat lovers out there. Aprons at the ready! \ud83d\ude42<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Ingredients (serves 4)<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">4 veal rib-eye steaks, 200 g each.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">1 red pepper.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">2 Agria potatoes.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">200 g meat jus.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Olive oil<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Salt and pepper.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><em><strong>Herb vinaigrette<\/strong><\/em>:<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Cabernet vinegar.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Oregano, thyme, rosemary, and parsley, all chopped.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Sweet paprika.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Olive oil.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Salt and pepper.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-image\"><img decoding=\"async\" class=\"wp-image-35713\" src=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2019\/11\/tagliata_interior.jpg\" alt=\"\" \/><\/figure>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">First, put the red pepper in the oven at 180\u00b0C. Leave it until you see the skin getting fairly burnt. At that point, take the pepper out, cover it, and leave it to rest until it cools so that it\u2019s easy to peel. After you\u2019ve peeled it, cut it into small cubes and season with oil and salt.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">With the red pepper ready, it\u2019s time to cook the potatoes. Peel and cube them, and then cook for 30 minutes. Once they\u2019re cooked, fry twice in oil: the first time at 165\u00b0C and then at 180\u00b0C so they take on color.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Now it\u2019s time for the star attraction. In a very hot pan, seal the rib-eye steaks on both sides. Next, season with salt and pepper and then let them rest for 5 minutes. Finally, cut them into strips and remove all the fat. Now you just need to plate them up: Place the rib-eye strips in the middle of the plate and dress with the herb vinaigrette, adding the red pepper and potatoes as a garnish. Are we missing something? Yes! The Jean Leon Vinya La Scala. A Cabernet Sauvignon that\u2019s ideal for a recipe for carnivores.<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>Like every month, we\u2019re back again with a recipe suggestion from Sergi Millet, the chef at the Mas Rabell restaurant. We hope you\u2019re enjoying his recipes, and even more so now that we\u2019ve reached a point in the year when it\u2019s even more important to have some good recipes up your sleeve. Right? Today, we\u2019ll [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1247,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[38],"class_list":["post-2582","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jean-leon-en","tag-single-vineyard-wines"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Veal tagliata with saut\u00e9ed potatoes and Vinya La Scala wine. What more could you ask for? - Jean Leon<\/title>\n<meta name=\"description\" content=\"Tagliata de veal with sauteed potatoes and a vinya La Scala. What more could you want? ...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jeanleon.com\/en\/veal-tagliata-with-sauteed-potatoes-and-vinya-la-scala-wine-what-more-could-you-ask-for\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Veal tagliata with saut\u00e9ed potatoes and Vinya La Scala wine. What more could you ask for? - Jean Leon\" \/>\n<meta property=\"og:description\" content=\"Tagliata de veal with sauteed potatoes and a vinya La Scala. What more could you want? ...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/jeanleon.com\/en\/veal-tagliata-with-sauteed-potatoes-and-vinya-la-scala-wine-what-more-could-you-ask-for\/\" \/>\n<meta property=\"og:site_name\" content=\"Jean Leon\" \/>\n<meta property=\"article:published_time\" content=\"2019-11-14T00:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-09-04T10:09:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/jeanleon.com\/wp-content\/uploads\/2023\/08\/tagliata_destacada-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"850\" \/>\n\t<meta property=\"og:image:height\" content=\"561\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"duplo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"duplo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/jeanleon.com\\\/en\\\/veal-tagliata-with-sauteed-potatoes-and-vinya-la-scala-wine-what-more-could-you-ask-for\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/jeanleon.com\\\/en\\\/veal-tagliata-with-sauteed-potatoes-and-vinya-la-scala-wine-what-more-could-you-ask-for\\\/\"},\"author\":{\"name\":\"duplo\",\"@id\":\"https:\\\/\\\/jeanleon.com\\\/en\\\/#\\\/schema\\\/person\\\/bc19af5d75e332a6472aa9904a4d8245\"},\"headline\":\"Veal tagliata with saut\u00e9ed potatoes and Vinya La Scala wine. 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