valentine’s day
Heart shaped Veal and Mushroom patties with Grilled Tomatoes – Recipe Show
Special requirements:
You will need a heart shaped cookie cutter to make the veal pieces into that shape.
Serves 4 (2 For Valentine’s Day, 2 for breakfast !)
Instructions
- for Veal Hearts
1 lb Ground Veal (500g)
2 teaspoons of butter
1/3 cup finely chopped onion
½ small clove of garlic, crushed
1/3 cup finely diced celery
1½ cups mushrooms, finely chopped
2/3 cup fine fresh breadcrumbs
a pinch of nutmeg
1/3 cup finely chopped parsley
1 medium sized egg
salt and freshly ground pepper
1 tablespoon virgin olive oil
- for sauce
demi-glaze sauce packet (34g)
- for Grilled Tomatoes and Oregano
2 ripe red tomatoes
I tablespoon Olive oil for bottom of pan
4 teaspoons Olive oil – one for each tomato half
2 teaspoons of freshly chopped or dried oregano
Salt & pepper to taste
Directions
Place meat in mixing bowl and set aside.
Melt the butter in the skillet and add onion, garlic and celery.
Cook until onion wilts.
Add the mushrooms and cook until they give up their liquid.
Continue cooking until this liquid evaporates.
Let cool and then add the mixture to the veal.
Add the remaining ingredients except the Virgin olive oil and blend well.
Chill mixture in fridge for ½ hour.
Make patties and flatten to about ½ inch thick.
Press the heart shaped cookie cutter into the patties.
With the leftovers make more patties and repeat.
Cook heart shaped patties in a large skillet with small amount of virgin olive oil over low to medium heat.
Do not brown too quickly. Should take 5-8 minutes per side.
Make the demi-glaze source following instructions on the packet – basically just adding water, mixing and boiling.
Switch the oven to broil.
Core tomatoes and slice them in half.
Grease a baking dish. Add one tablespoon of oil and then the 4 tomato halves, cut side up.
Sprinkle the oregano over the top of the tomatoes.
Broil about 5 minutes.
Pour demi-glaze on the patties and serve with Grilled Tomatoes and Oregano.
Recipe Source: adapted form Veal Cookery Veal Loaf recipe by Chef Nancy
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Tags: lb ground veal, sized egg, onion wilts, clove of garlic, heart shaped patties, Form veal
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Veal Chop Valentino
4 Servings
Preparation time 12 minutes
Cooking time 25-30 minutes
Ingredients
4 Veal Chops (trimmed)
1 tablespoon oil 15ml
2 tablespoons butter 30ml
2 cloves of garlic, crushed
¼ celery, diced 60ml
2 shallots, chopped
¼ green pepper, cut in strips
¼ cup dry white wine 60ml
1 can tomato sauce (7½ oz) 200ml
2 tablespoons finely chopped fresh parsley 30ml
Seasoned Flour:
2 tablespoons flour 30ml
2 teaspoons paprika 10ml
1 teaspoon salt 5ml
to taste: pepper
Directions
Heat oil and butter in a heavy skillet.
Dredge chops lightly in seasoned flour and brown on each side, in the hot oil for
5 minutes.
Remove chops and keep warm.
In the same pan, add the chopped vegetables and cook on low heat, not
browning.
Add the white wine to deglaze the pan and allow mixture to reduce for 2 minutes.
Add the tomato sauce and stir.
Return the chops to the pan and cover meat with the sauce.
Cover pan and let simmer for about 20 minutes, until tender.
Add seasoning, if necessary.
Serve the chops coated with the sauce and sprinkle with a pinch of chopped
parsley.
Serve with: noodles, rice and love.
Recipe source (Something Special for Your Valentine)
[print_link]
Tags: fresh parsley, heat oil, chopped vegetables, riceVeal Valentino
(Scaloppine di Vitello con Cuori di Carciofi) Lemon Veal with Artichoke Hearts
Makes 4 Elegant Servings – a romantic dinner
(2 For Valentine’s Day, 2 for breakfast !!)
Ingredients
1½ lbs ( 680 g )fine veal loin or leg cutlets, sliced very thin and pounded flat into 2 oz each (56 g) of veal scallopini.
8-12 baby artichokes
¼ cup olive oil 60ml
1 bunch Italian parsley, chopped
2 tablespoons fresh tarragon, chopped 30 ml
2 tablespoons fresh rosemary, chopped 30 ml
2 tablespoons fresh thyme, chopped 30 ml
( For a fanciful effect, try a heart shaped cookie cutter and create heart shaped scaloppini )
3-4 tablespoons of all-purpose flour 45-60 ml
¼ cup 2 oz. butter 60 ml 56 g
2 garlic cloves, minced
1 cup dry white wine 250 ml
2 lemons, juiced
salt and pepper, to taste
1 cup Brown sauce or beef broth preparation 250 ml
Directions
Remove the outside leaves of the artichokes until you reach the yellow inner leaves.
Remove the choke and cut the artichokes into wedges.
In a skillet, sauté the wedges in 2 tablespoons (30ml) of the olive oil over medium-high heat.
Add 2 tablespoons (30ml) of the parsley and the rest of the herbs and cook for 4-5 minutes,
until the artichokes hearts are slightly crispy.
Set aside.
The Dish
Lightly coat the veal scallopini in flour.
In a large skillet over medium heat, sauté veal in the remaining olive oil from the skillet.
Add the butter, garlic, and artichokes. Pour in the wine and reduce until the wine evaporates.
Add the juice of the lemons, the remaining parsley, salt and pepper, and brown sauce.
Pour the sauce lightly and top veal scaloppini with artichokes.
Serve immediately.
Wine
Consider a very serious white wine to cut through the acidity of the lemon and artichoke such as a steely white Rhone, a Viognier, a Gavi, or a Tocai Friulano.
Otherwise, a fruity red wine with low tannin such as a Pinot Noir or Valpolicella.
Artichokes by themselves are definitely too harsh, and can change the flavor of the wine, but here the flavor will mix with the other ingredients.
created by Celebrity Chef Piero Selvaggio
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Tenderizing veal (making Scallopini) – the cutting board
Veal Cookbook Guide
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Great Veal Recipes and photos. Highly Recommended.
