Wallenbergare
A classic Swedish veal patty, often served with mashed potatoes, green peas, and lingonberries.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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The Wallenbergare is attributed to Julius Wallenberg, a member of the prominent Wallenberg family, though the exact origins and inspiration remain debated. It emerged in the early 20th century, reflecting influences of French cuisine adapted to Swedish ingredients and culinary preferences.
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The Wallenbergare is considered a classic of Swedish home cooking and fine dining. It represents a blend of culinary refinement and comfort food, often served during special occasions or as a sophisticated weeknight meal.
Family Tradition
Many Swedish families have their own cherished Wallenbergare recipes, passed down through generations. The dish represents a connection to heritage and culinary skill.
Restaurant Staple
It is a frequent feature on restaurant menus throughout Sweden, showcasing the country's culinary traditions to locals and tourists alike.
Celebrating Quality Ingredients
The Wallenbergare highlights the importance of using high-quality veal and fresh ingredients. It is a dish that celebrates simple yet elegant cooking.
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The Wallenbergare boasts a delicate and subtly rich flavor profile. Its main flavors revolve around the tender veal, creamy texture from the cream and egg yolks, and a light, savory seasoning.
The dominant flavor is that of finely ground veal, providing a mild and slightly sweet base. The addition of cream and egg yolks enriches the patty, creating a melt-in-your-mouth texture. Breadcrumbs (often panko) contribute to a light, crispy exterior. Seasoning is typically simple, featuring white pepper and salt to enhance, not mask, the veal's natural taste. The traditional accompaniments of mashed potatoes, green peas, and lingonberry jam offer contrasting textures and flavors: smooth and starchy, slightly sweet and vegetal, and tart and fruity, respectively. Brown butter adds a nutty richness.
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Keep Ingredients Cold
Ensure all ingredients, especially the veal, cream, and egg yolks, are thoroughly chilled before mixing. This helps maintain the emulsion and prevent the patties from becoming dense.
Gentle Mixing
Mix the ingredients gently and minimally to avoid overworking the veal. Overmixing can result in a tough patty.
Panko Breadcrumbs
Use panko breadcrumbs for a lighter and crispier crust compared to regular breadcrumbs. Alternatively, use finely ground white bread crumbs.
Low and Slow Cooking
Cook the patties over medium-low heat to ensure they cook through evenly without burning on the outside.
Handling the Patty
The patty is very delicate. Use a light touch and gently form the patties.
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