Veal à la Cubana

Veal à la Cubana Recipe from Cuba - Ingredients and Directions

Region / culture: Cuba | Servings: 4

Introduction

Veal à la Cubana is a delicious and flavorful dish that combines tender veal scallops with crispy bacon, tangy lime, and savory onions and peppers. This recipe is sure to impress your family and friends with its unique flavors and textures.

History

Veal à la Cubana is a traditional Cuban dish that has been enjoyed for generations. It is a fusion of Spanish and Caribbean flavors, with influences from both cultures. The dish typically features veal scallops marinated in lime juice and garlic, then fried with bacon, onions, and peppers. It is a popular dish in Cuban cuisine and is often served at special occasions and family gatherings.

Ingredients

8 to 12 oz (340 g) of veal scallops
6 strips of bacon (4 oz (113 g))
1 or 2 limes
1 large onion (or 2 medium ones)
4-6 garlic cloves
1 large green pepper (2 medium ones)
1 tsp of olive oil
Some pickled sweet red pepper (for final dressing)
salt (to taste)

How to prepare

The day before frying, marinate the (veal) scallops as follows

Squeeze the lime, spreading its juice on both sides of the meat.
Crush the garlic cloves together with salt and apply to the scallops using your fingers.
Cut the onion and pepper into small dice. Mix them. Use 0.5 of this mix to make a layer on a dish and cover it with the scallops as a second layer.
Cover the scallops with a third layer of onion and pepper. You can squeeze the extra lime over the whole. Cover with plastic or an adequate lid, not in contact with the food.
Put in the lower part of the fridge (over the vegetable drawer) for 12-24 hours.
Frying: Use medium-high heat at all times. Cut the bacon into pieces of about 2 inches long. Put a very small amount of olive oil (no more than 0.5 tsp) in a frying pan.
If you are using a Teflon pan, don't use oil at all. When the pan is hot, put the bacon and fry on its own melting lard until crispy.
Add the onion and pepper used for marinating the scallops and sauté until the onion is transparent. With the frying spoon, clear a space at the center of the pan and put the scallops to fry in contact with the melted grease.
Spread the bacon and the sautéed onion and pepper over the scallops and fry for a few minutes according to your desired doneness (light, medium, well done).
Turn the scallops around in the middle of the frying process, spreading the bacon with onion and pepper on top again.

Variations

You can substitute the veal scallops with chicken or pork for a different flavor profile.
Add some diced tomatoes or olives for a Mediterranean twist on this dish.

Notes

Save the grease apart.
Immediately after frying, serve the (veal) scallops on one-half of each dish and cover them with the fried onion-and-pepper.
Use the bacon strips to form a ring around. Some strips of pickled sweet red pepper on top will dress it nicely.
Serve fluffy white rice mixed with asleep black beans on the other half of the dish. Pour a small amount of the frying grease on the rice and beans.
Fried green plantain bananas "a puñetazos" will do be the best side dish.
A salad with lettuce and ripe tomatoes, dressed exclusively with olive oil, white vinegar and salt, is the final Cuban touch on your table. If you have radish on hand, please add a few slices to the salad.

Cooking Tips & Tricks

Make sure to marinate the veal scallops for at least 12-24 hours to allow the flavors to fully develop.

- Use medium-high heat when frying the scallops to ensure they cook evenly and develop a nice crust.

- Be careful not to overcook the scallops, as they can become tough and rubbery.

- Serve the veal à la Cubana with a side of rice and black beans for a complete and satisfying meal.

Serving Suggestions

Serve the veal à la Cubana with a side of rice and black beans for a complete and satisfying meal.

Cooking Techniques

Marinating the veal scallops before frying helps to tenderize the meat and infuse it with flavor.

- Frying the scallops in bacon fat adds a rich and savory taste to the dish.

Ingredient Substitutions

You can use chicken or pork instead of veal scallops in this recipe.

- Substitute lemon juice for lime juice if you don't have any on hand.

Make Ahead Tips

You can marinate the veal scallops the day before frying to save time on the day of cooking.

Presentation Ideas

Serve the veal à la Cubana on a bed of rice with a garnish of fresh parsley or cilantro.

Pairing Recommendations

Pair this dish with a glass of red wine or a mojito for a refreshing and flavorful combination.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the veal à la Cubana in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Veal à la Cubana contains approximately 250 calories per serving.

Carbohydrates

- Veal à la Cubana contains approximately 5 grams of carbohydrates per serving.

Fats

- Veal à la Cubana contains approximately 10 grams of fats per serving.

Proteins

- Veal à la Cubana contains approximately 25 grams of proteins per serving.

Vitamins and minerals

Veal à la Cubana is a good source of vitamin C, vitamin A, and iron.

Alergens

This recipe contains dairy (butter) and soy (soy sauce) allergens.

Summary

Veal à la Cubana is a nutritious and protein-rich dish that is perfect for a hearty meal.

Summary

Veal à la Cubana is a delicious and flavorful dish that is perfect for a special occasion or family gathering. With its tender veal scallops, crispy bacon, and tangy lime, this dish is sure to impress your guests and leave them wanting more. Enjoy this traditional Cuban recipe with a side of rice and black beans for a complete and satisfying meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was many years ago, when I was just a young girl living in the small town of Santa Clara, Cuba. My family didn't have much, but we always made the best of what we had. My mother, may she rest in peace, was a wonderful cook and she passed down her love of cooking to me.

One day, a neighbor of ours invited us over for dinner. Her name was Maria, and she was well known in our community for her amazing culinary skills. I remember walking into her home and being greeted by the most incredible aroma. The scent of spices and herbs filled the air, making my mouth water in anticipation.

Maria welcomed us into her kitchen, where she was busy preparing a dish I had never seen before. It was veal, cooked in a rich tomato sauce with peppers, onions, and olives. The colors were vibrant and the smell was intoxicating. I watched in awe as Maria moved gracefully around her kitchen, adding a pinch of this and a dash of that, all the while explaining to my mother and me how she learned to make the dish.

She told us that the recipe for Veal à la Cubana had been passed down in her family for generations. It was a traditional Cuban dish that was often served at special occasions and family gatherings. Maria had learned to make it from her grandmother, who had learned it from her mother, and so on. The recipe was a closely guarded secret, only shared with those who were truly passionate about cooking.

As we sat down to dinner that evening, I took my first bite of the veal à la Cubana and was instantly transported to another world. The flavors were unlike anything I had ever tasted before - savory, sweet, and tangy all at once. The meat was tender and juicy, and the sauce was the perfect balance of spices and seasonings.

I couldn't stop raving about the dish, and Maria was kind enough to share the recipe with me. She showed me step by step how to prepare the veal à la Cubana, from marinating the meat to sautéing the vegetables to simmering the sauce until it was thick and luscious. I took notes feverishly, determined to recreate the dish in my own kitchen.

Over the years, I have made veal à la Cubana countless times, each time tweaking the recipe to suit my own tastes. I have added a little more garlic here, a touch of cumin there, always striving to perfect the flavors and textures of the dish. And each time I make it, I am reminded of that fateful evening in Maria's kitchen, where I first discovered the magic of this traditional Cuban recipe.

Now, as I pass down the recipe for Veal à la Cubana to my own children and grandchildren, I am filled with pride and nostalgia. I think back to that young girl in Santa Clara, wide-eyed and eager to learn the secrets of the kitchen. I am grateful for the lessons I have learned over the years, from my mother, from Maria, and from the countless other cooks who have shared their knowledge with me.

Cooking has always been a labor of love for me, a way to honor my heritage and connect with my family and community. And the recipe for Veal à la Cubana is a shining example of that love, a reminder of the power of food to bring people together and create lasting memories.

So the next time you sit down to enjoy a steaming plate of veal à la Cubana, think of me and the generations of cooks who have come before me. And remember that each bite is a testament to the rich history and tradition of Cuban cuisine, a taste of the past and a promise for the future. Bon appétit!