Vitello in Carpione - Alcohol-Free Vermouth Sparkling Verjus
Recipe, Food-Styling, Photo & Styling:Oliver Schwarzwald
Simple Match!
In the world of culinary delights and especially in our special field of non-alcoholic pairings, there are times when the question arises as to why complicate things when they can be made simple. Perhaps you have some roast meat left over from the holidays or, like me recently, it catches your eye at the butcher's as a ready-made roast joint. Cut into slightly thicker slices, both are perfect for a small snack, which in turn goes wonderfully with our Sparkling Pink. The meat is breaded, fried in fat and marinated in vinegar. That's right, it sounds simple, but it is!
As I said, I use ready-made roast pork. The variant of marinating meat or fish etc. in vinegar stock is widespread in Italian cuisine. This great and at the same time very simple preparation gives the tender veal a special acidic flavour.
And our Strictly Verjus Sparkling Pink mixed with non-alcoholic vermouth is a perfect match here. The acidity of the verjus harmonises perfectly with the meat, while the vermouth adds a sophisticated nuance to the drink with its herbal note. This combination of simple ingredients and the right non-alcoholic companion is definitely a perfect pairing!
Cheers Sober Buddies
Vitello di Carpione
Approximately 150g veal, sliced into thicker pieces or similar
100ml water
100ml white wine vinegar
1/2 teaspoon whole black peppercorns
1 garlic clove
1/2 teaspoon honey
Salt to taste
1 bay leaf
1/2 stalk celery
1/2 red onion
1 egg
Breadcrumbs as needed
Vegetable oil for frying as needed
Preparation
Cut the veal slices into bite-sized strips, coat them in flour, dip them in beaten egg, and then roll them in breadcrumbs.
Repeat if necessary (double coat).
Fry in plenty of vegetable oil until golden brown.
Set aside.
Slice celery.
Slice onion into fine rings.
Bring water and vinegar with vegetables and spices to a boil and let it simmer for about 10-15 minutes, then let it cool.
Arrange the fried veal slices in an acid-resistant dish/plate.
Pour the prepared marinade ("Carpione") over it, ensuring the vegetables are evenly distributed.
Marinate in the refrigerator for several hours.
Serve the meat with celery and onion.
Photo & Styling:Oliver Schwarzwald
The Drink
3-5 cl, depending on glass size, alcohol-free vermouth alternative, e.g., Undone
Ice cubes
Garnish: Lemon zest or orange zest
Instructions
Fill a glass with ice cubes.
Pour in the alcohol-free vermouth alternative according to taste.
Top up with Strictly Verjus Sparkling Pink.
Gently stir to mix the ingredients. Add more ice if desired
Photo & Styling:Oliver Schwarzwald