Dish

Vitoulet

Corsican meatballs

Vitoulet is made with a mixture of ground veal or pork that is seasoned with a variety of herbs such as thyme, rosemary, and sage. The mixture is then formed into small patties and pan-fried until they are cooked through and slightly crispy. The dish is typically served with a creamy mushroom sauce made with white wine and heavy cream. Vitoulet is a great dish to serve at a dinner party or as a special treat for family and friends.

European cuisine› Western European cuisine› French cuisine› Corsican cuisine

Meat Dish› Ground Meat Dish› Meatballs

Origins and history

Vitoulet is a traditional French dish that is believed to have originated in the Languedoc region of the country. The dish is popular throughout France and is often served in restaurants and bistros. The name vitoulet comes from the Occitan word for veal, which is vitel.

Dietary considerations

Vitoulet is not suitable for vegetarians or vegans as it contains meat. It may also contain gluten if breadcrumbs are used in the meat mixture.

Variations

There are many variations of vitoulet that use different types of meat such as chicken or beef. Some recipes also call for the addition of vegetables such as mushrooms or onions to the sauce for added flavor and texture.

Presentation and garnishing

Vitoulet is typically served on a plate with the meat patties arranged in a line. The dish can be garnished with fresh herbs such as parsley or chives for added flavor and presentation.