Ok guys, here it is! Your go to Italian panino for all weekends at home in front of a soccer match! Slow cooked veal, either boiled or roasted, make for a fulfilling bite to satisfy your game day cravings. Or this panino option is also a perfect leftovers solution if you have left over veal to use up from the night before.
White Wine Vinegar
Day old Bread
1 Garlic Clove
1 teaspoon of Capers
- Boil veal in a large pot. Once water comes to a boil, lower flame to a light boil, salt the water, add carrot, onion, celery, sage leaves, rosemary and add piece of veal. Let boil for 2 hours 30 minutes, occasionally stirring.
- Once veal is cooked, set aside for roughly 10/15 minutes to cool before slicing.
- Start to make the parsley sauce by grinding up left over bread or rolls, depending on how many people you’re serving add the quantity of bread, 2/3 large rolls is a good start if serving size is 4. Take one clove of garlic, cut it in half, mince the garlic add into the grinded bread. Take 1/2 cup of white wine vinegar add to bread (if bread looks a little too dry add another tablespoon of white wine vinegar). Chop parsley and capers, add into mixture. Use a mixer and mix all ingredients together until it has a somewhat liquid consistence. Remove from mixture set aside in a serving bowl to be served on rolls.
- Assemble the “panini” with parsley sauce, served room temperature or cold, and veal slices served cold. And Buon appetito!