Wallenbergare
Veal patties, mashed potatoes, green peas, and browned butter.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Wallenbergare is named after Marcus Wallenberg Sr. (1864–1943), a prominent Swedish banker and industrialist. The exact origin story is debated, but it's generally accepted that the dish was created either by his cook or in a restaurant frequented by the Wallenberg family. Its creation likely happened sometime in the early to mid-20th century, influenced by classic French culinary techniques with a focus on delicate flavors and creamy textures.
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Wallenbergare is considered a classic Swedish dish, often associated with fine dining and special occasions. It represents a blend of Swedish home cooking with a touch of sophistication, reflecting the country's culinary influences and appreciation for quality ingredients.
Fine Dining Staple
Wallenbergare is frequently found on the menus of higher-end restaurants in Sweden, showcasing the country's culinary heritage. It is a dish that is often associated with tradition and quality.
Family Celebrations
While often enjoyed in restaurants, it's also a popular dish for family gatherings and special occasions, particularly when wanting to impress guests with a refined and elegant meal.
Culinary Identity
Wallenbergare contributes to Sweden's culinary identity by showcasing the use of veal in a unique and refined way, differentiating it from more common meat dishes. It symbolizes a focus on quality and delicate flavors.
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Wallenbergare boasts a delicate and buttery flavor profile, leaning towards savory and rich rather than overly spiced or robust. The dish achieves a balance between the richness of the veal and cream, and the subtle sweetness of the browned butter.
The primary flavor comes from the finely ground veal, which is mixed with cream, egg yolks, and breadcrumbs. This creates a very tender and almost melt-in-your-mouth texture. The browned butter sauce adds a nutty and slightly caramelized note, enhancing the overall richness. The mashed potatoes provide a comforting and starchy base, while the green peas offer a refreshing counterpoint and a hint of sweetness. Lemon wedges are often served alongside, providing a needed burst of acidity to cut through the richness.
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Keep Ingredients Cold
Ensure that the veal, cream, and egg yolks are very cold before mixing. This helps the patties hold their shape better and prevents the fat from separating during cooking.
Gentle Handling
Mix the ingredients gently to avoid overworking the veal. Overmixing can result in tough patties. Aim for just combined.
Browning the Butter Properly
Brown the butter carefully over medium heat. Watch it closely, as it can burn quickly. The butter should be a rich golden-brown color with a nutty aroma.
Pan Frying Technique
Cook the Wallenbergare in butter over medium-low heat to ensure even cooking without burning. A gentle sizzle is ideal.
Resting Time
Let the patties rest for a few minutes after cooking before serving. This allows the juices to redistribute, resulting in a more tender and flavorful patty.
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