Vitellina Fricta: Sweet & Sour Fried Veal
Vitellina fricta is a luxurious, tender veal dish that captures the essence of Roman aristocratic dining. Each bite is infused with a complex sauce made from honey, vinegar, and defritum, which creates a perfect balance of sweet, tangy, and savory flavors.
Ingredients
- Veal sliced into serving pieces
- 2 tbsp olive oil for frying
- 2 tbsp dried raisins or sultanas
- 1 tbsp honey
- 1 tbsp vinegar
- ½ cup white wine
- 2 –3 tbsp defritum or substitute: ½ cup grape juice mixed with 1 tsp balsamic vinegar, reduced
- 1 tsp liquamen or salt if unavailable
- ¼ tsp each: pepper celery seeds, lovage (or substitute with celery salt), cumin, oregano, dried onion
Instructions
Fry the Veal
- Heat olive oil in a pan over medium heat. Sear the veal pieces until browned on all sides, about 3–4 minutes per side. Remove and set aside.
Prepare the Sauce
- In the same pan, add raisins, white wine, vinegar, honey, olive oil, defritum (or reduced grape juice mixture), liquamen (or salt), and all spices. Stir well to combine.
Reduce the Sauce
- Bring the sauce to a gentle boil, then reduce heat to a simmer. Let it cook for about 10–15 minutes, or until it thickens to a syrupy consistency.
Combine and Simmer
- Return the veal to the pan, coating it with the sauce. Cover and cook on low heat for 5–10 minutes, allowing the flavors to meld and the veal to become tender.
Serve
- Remove from heat and serve the veal drizzled with the sauce. Enjoy this ancient Roman delicacy as it would have been savored by the aristocrats of old.
Video
Notes
- Grape Must Substitute: For the best flavor, use reduced grape juice with a touch of balsamic vinegar to replicate the tangy, sweet defritum.
- Adjust Spices to Taste: Feel free to adjust the amounts of cumin, pepper, and oregano for a flavor profile that best suits your palate.
- Simmer for Flavor: Allow the sauce to reduce thoroughly to enhance its richness and ensure it clings to the veal pieces for a satisfying finish.