Posts Tagged ‘plum tomato’
Osso Buco on Saffron Risotto
4 servings
Two for the Valentines’ dinner and two because, if you’re making two, you might as well make four.
We serve them on saffron risotto, ricotta gnocchi or simple homemade fettuccine.
Ingredients
4 veal shanks (cut 2″ thick) 1/2 cup
finely chopped trimmed celery
2 bay leaves
2 teaspoons tomato paste
4 whole cloves
1 cup chopped canned pear or plum tomatoes
1 sprig fresh rosemary
2 cups white wine
1 orange
about 8 cups hot chicken stock
1 lemon
fresh ground black pepper
1 tablespoon coarse sea salt
1 cup or so of flour (for dredging)
1/2 cup vegetable oil
1/4 cup extra-virgin olive oil
2 cups finely chopped onion
1/2 cup peeled and shredded carrot
Directions
With shank lying flat, tie twine around meat horizontally to hold the meat to bone. Tie tight and trim the ends.
Cut a piece of cheese cloth to wrap up bay leaves, cloves and rosemary, tie package with twine
Shave broad pieces of orange and lemon peel, being careful not to get the pith, squeeze and strain juice from orange
Salt the shanks lightly just before browning and dredge on all sides in a heavy bottomed shallow pot heat vegetable oil over medium-high heat.
Shake excess flour and place meat in pot, cut side down, let them sizzle for 4 to 5 minutes, until the shanks are nice and brown, do the same to the other side.
Brown fat on round edges as well, then remove to plate
Pour any excess oil out of the pot, leave crispy bits on bottom
Pour in olive oil over medium-high heat and add onions, stir around for a couple minutes while scraping bits off the bottom of the pot
Stir in carrots and celery and cheese cloth package, stir until vegetables sizzle and soften
Clear a spot on the bottom of the pot and add tomato paste, cook the paste for a minute or two and stir in to the vegetables
Add the tomatoes, stir and bring to boil
Turn heat to high and pour in the wine, boil for a few minutes to evaporate the alcohol
Pour in orange juice and about 6 cups of hot stock
Add citrus peel and a bit of salt and bring to a boil
Put the shanks back in the pot cut side down, add enough hot stock to cover them
Cover the pot and lower the heat so the sauce is simmering, but not boiling ~cook for an hour or so, covered, keep an eye that the sauce covers the meat (add stock if needed)
Turn the shanks so they cook evenly
Cook uncovered for another hour or more at a bubbling simmer, adjust the eat to maintain constant concentration of the sauce
Gently turn the shanks so they cook evenly and don’t dry out
Cook about 3 hours in all ~shanks are done when thickest part is tender when pierced and the sauce is thick and reduced below the top of the shanks
Gently remove shanks and cut off twine
Strain sauce through a sieve, making sure to get all the good juices ~taste the sauce and adjust the seasoning
Serve the osso buco on pasta or risotto and spoon sauce over top
Recipe Source: Dina Marsillo & Sian Burns
Nostra Cucina, the Back Door Corp.
3-31 Manitou Dr.,
Kitchener, N2C 1K9
519 748 0504
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Veal Provencal
4 servings
Ingredients
1 lb stewing veal 500 g
1 large tin of plum tomatoes, chopped and with the juices from the tin
2 or three crushed cloves of garlic
handful of black olives
heaped teaspoon of chopped fresh rosemary
1 glass of dry white wine
olive oil
salt and pepper
chopped parsley
Directions
You simply heat the oil in a sauté pan and fry the veal and garlic, add the wine and let it bubble a bit.
Then add the chopped plum tomatoes and their juice, season and bring to the boil.
Reduce the heat, cover and simmer for about an hour and a half. If the sauce is too reduced, add some hot water.
Towards the end of the cooking time, add the olives and rosemary.
Serve with rice or pasta, garnished with some chopped parsley.
Suggested wine A basic fruity red wine from the Rhône works best, chilled if the weather is hot. A robust rosé would also work well.
Recipe Source: by Carole Bristol
Tags: black olives, olive oil, Cooking time, plum tomato, hot water, dry white wineVeal Bolognese
6-8 servings
Ingredients
2 lbs veal, ground
2 small carrots, minced
2 stalks celery, minced
1 medium onion, minced
3 cloves of garlic
2 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon chili pepper flakes
1 teaspoon salt
3 tablespoons fresh basil, finely chopped
2 – 28 ounce can imported diced Italian plum tomatoes
2 cups dry white wine
1 1/4 cup milk
freshly grated nutmeg
Directions
In a large pot, heat butter and olive oil over a medium high heat. When butter is frothing add onions, carrots and garlic – saute for 10 minutes stirring constantly
Add ground veal and cook until all of the pinkness is gone.
Add white wine and cook until wine had completely evaporated – stirring often
Add milk and repeat process.
When milk had evaporated, add salt, chili flakes, fresh nutmeg [to taste] and tomatoes I use about 1/8 teaspoon of nutmeg
Lower heat to a simmer and cook for three hours then add fresh basil.
Cook for an other hour.
Veal Stuffed Peppers
4 servings
Ingredients
1 lb ground veal (lean if possible)
4-6 bell peppers (depending on size)
1 28 oz can whole plum tomatoes (skins removed), drained then coarsely chopped
1 red Onion, chopped
1 shallot, chopped
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon fresh ground pepper
1/8 teaspoon Rosemary
1-1/2 teaspoon Worcestershire Sauce
1/2 cup oat bran
1 cup dry white wine (2X 1/2 cup) a dry chardonnay will suffice, or dilute 2/3 cup dry vermouth into 1/3 cup water; do not use sour wine
1/2 cup veal or beef stock
1 6 plus cup Dutch Oven with a lid
1 teaspoon olive oil
Directions
- Prepare the Peppers
Cut the tops off the peppers and remove the stem, seeds and white innards.
Wash the peppers in cold water
Steam the peppers for 5 minutes
Set aside
Preheat oven to 350F
- Prepare the Stuffing
Heat the olive oil in the dutch oven over med-high heat, add the onion and fresh black pepper, saute for 7 minutes.
Add the garlic and shallot, saute 1 minute
Mix in the veal, Saute until lightly browned
Push the mixture to one side of the dutch oven, tilt, and remove any fat or liquid with a baster or spoon.
Add 1/2 cup wine, tomatoes & rosemary, bring to a simmer, reduce heat low-med
Add oat bran, simmer 3 minute; the mixture should stiffen as the oat bran cooks and absorbs the liquid; be careful not to burn the bottom.
Adjust flavor with salt and pepper if necessary
Remove the ‘stuffing’ to a side dish
- Prepare & Bake the Peppers
Lightly salt and pepper the inside of the peppers.
Stuff the peppers with the veal mixture on a separate plate.
Place the unwashed dutch oven back on the burner at med-high heat and add remaining 1/2 cup wine & 1/2 stock, scrape any residue stuck to the bottom of the dutch oven with a wooden/plastic spoon.
Simmer uncovered for 5 minutes.
Add the stuffed peppers back into the dutch oven, baste 2 times.
Cover and place in the middle of a 350F oven for 25, baste twice during the baking period.
Uncover and bake for 5 more minutes. Note: For those of you cooking for a non-dieter, add shredded cheese (gruyere, or parmesan) to the top of their pepper during the uncovered period
Once done baking, gently remove the peppers with two large spoons and set on a side plate to cool.
Put the dutch oven & residual liquid back on a medium high heat stove-top
Rapidly boil for 2-5 minutes, until the you are left with 1/3 cup; adjust flavor if needed.
Spoon sauce over peppers
Recipe Source 2011 by larrythedood
Tags: recipe source, lb ground, ground pepper, beef stock, cup water, dutch oven, ground vealVeal Scallopini with Gorgonzola Sauce
serves 4
Ingredients
1 lb veal scallopini 500 g
1 cup beef stock (canned beef broth)
1 cup chicken stock (canned low-salt chicken broth)
all purpose flour
3 tablespoons olive oil
1 cup cream (whipping)
3/4 cup plum tomatoes (chopped seeded)
6 tablespoons fresh basil (chopped)
1tablespoon tomato paste
2/3 cup gorgonzola (crumbled, cheese)
Directions
Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes
Remove from heat
Sprinkle veal with salt and pepper
Dredge veal in flour to coat; shake off excess
Heat 1 tablespoon oil in heavy large skillet over high heat
Working in batches, add veal and sauté until cooked through, about 2 minutes per side
Transfer veal to platter; tent with foil to keep warm
Repeat with remaining veal, adding more oil to skillet as necessary
Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet
Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes
Add 1/3 cup Gorgonzola; stir until melted
Pour sauce over veal
Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.
Original recipe source – Epicurious
Tags: canned beef broth, cup beef stock, Transfer veal, beef stock, cup beef, low-salt chicken broth, cup gorgonzolaVeal Cutlets with Sauteed Artichokes
Scaloppine al Carciofi – a very healthy Italian dish !
- Veal cutlets are a very lean cut of vealArtichokes, garlic and tomatoes have cancer fighting and cancer prevention properties ( check out Cancer Battlefield )
- Artichokes, tomatoes, garlic and peppers contain powerful anti-oxidants ( help to slow effects of aging)
- Artichokes are high in fiber
serves 6
Ingredients
6 4-oz veal cutlets 6X100g (each about 1/4 to 1/3 inch thick)
1/4 cup fresh lemon juice
12 babyartichokes
1/4 cup olive oil
2 large garlic cloves, minced
6 large ripe plum tomatoes, each cut into 6 wedges
1/2 teaspoon dried crushed red pepper
1/2 cup fresh basil leaves, thinly sliced
1 teaspoon grated lemon peel
2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh parsley
Directions
Fill large bowl with cold water; add lemon juice.
Cut off stem and top quarter from 1 artichoke.
Bend back dark green outer leaves and snap off at base until pale green and yellow leaves remain.
Quarter artichoke lengthwise; remove any purple-tipped leaves from center.
Place in lemon water.
Repeat with remaining artichokes.
Cook drained artichokes in large pot of boiling salted water until crisp-tender, about 8 minutes.
Drain well; set aside.
Heat oil in heavy large skillet over medium-high heat.
Add garlic and sauté until fragrant, about 1 minute.
Add artichokes and sauté 5 minutes.
Add tomatoes and crushed red pepper.
Cook until tomatoes soften, about 5 minutes.
Stir in basil and lemon peel. Season to taste with salt and pepper.
(Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm before using.)
Sprinkle veal with salt and pepper.
Melt butter in large nonstick skillet over high heat.
Working in batches, add veal and cook until brown, about 2 minutes per side.
Transfer veal to plates.
Sprinkle with parsley.
Serve with artichoke mixture.
Recipe Soruce: www.epicurious.com
Tags: plum tomatoes, purple-tipped leaves, italian dish, Italian, veal cutletsVeal Capriciosa
4 servings
Ingredients
For cutlets
1 lb boneless veal loin, cut into 4 thick slices 450g
2 eggs
1/2 cup flour
2 cups bread crumbs
1/4 cup Pecorino-Romano cheese
2 tablespoons chopped parsley
1 cup olive oil
For salad
2 large Roma tomatoes (plum tomato)
1/2 medium red onion
1 bunch of arugula
1 head of radicchio
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon oregano
salt and pepper to taste
Directions
Chop tomatoes and red onion, combine in large bowl with arugula and Radicchio.
Add oil, Balsamic vinegar, oregano, salt and pepper and mix well.
Place the veal slices between 2 pieces of plastic wrap. With a meat mallet, pound the slices until they are approximately 1/4 inch thick.
Beat eggs lightly. Mix together bread crumbs, pecorino cheese and parsley.
Dredge veal slices in flour, egg, and then bread crumbs making sure both sides are breaded.
Heat olive oil in large saute pan over medium heat.
Cook cutlets in olive oil until browned on both sides, 2-3 minutes per side.
Transfer cutlets to plates, spoon one quarter of the salad over top of each cutlet and serve.
BBQ spinach-stuffed veal chops
4 servings
Ingredients
the stuffing:
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped yellow onion
2 teaspoons minced garlic
2 plum tomatoes, cored, seeded, and chopped
1 package (10 ounces) frozen chopped spinach, defrosted and squeezed very dry
3 slices prosciutto (about 2 ounces), finely chopped
1/2 cup coarsely grated fontina cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
the rub:
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 veal loin chops, about 3/4 lb each and 1-1/4 to 1-1/2 inches thick
Extra-virgin olive oil
Directions
To make the stuffing: In a large sauté pan over medium heat, warm the olive oil and cook the onion until soft, 5-6 minutes.
Add the garlic and cook for 1 minute more.
Add the tomatoes and cook for 3 minutes, then add the spinach and cook for 2 minutes.
Remove from the heat and allow to cool for 3-4 minutes, then add the remaining stuffing ingredients.
Divide the stuffing into four portions.
To make the rub: In a small bowl combine the rub ingredients.
Trim the chops of any excess fat and cut a pocket in the side of each chop.
Push the stuffing into the pockets and close with toothpicks. Lightly brush or spray the chops with olive oil and season with the rub.
Allow to stand at room temperature for 20 to 30 minutes before grilling.
Grill over Direct Medium heat until medium rare, 15-20 minutes, turning once halfway through grilling time.
Remove from the grill and allow to rest for 3-5 minutes.
Serve warm.
Rollatini di Vitello – veal rolls with pancetta and parmesan – Veal Recipe Show
With this recipe we served a Fennel Salad ( insalata di finocchio )
4 servings
Preparation time: 40 minutes
Ingredients
8 veal scaloppine ( scallopini slices) cut from top round, each pounded ( 2 oz) ( 60g) to approximately 1/8 inch (3mm) thickness ( Total weight of veal 1lb ( 450g) )
¼ lb very thinly sliced pancetta (115g)
5 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons of vegetable oil
2 tablespoons of unsalted butter
salt
freshly ground black pepper
½ cup dry white wine
2/3 cup chopped canned Italian plum tomatoes and their juices
Directions
Lay scaloppinne ( scallopini) flat on a clean cutting board or plate.
Cover with pancetta, sprinkle with cheese and tightly roll up lengthwise.
Fasten rolls with toothpicks inserted lengthwise so rolls can be in the pan.
In a large skillet, heat oil and 1 tablespoon of butter over medium-high heat.
When butter foam begins to subside, add rolls and cook, turning, until deeply browned all over.
Using a slotted spoon, transfer to a plate and season with salt and pepper.
Add wine to the skillet and cook, scraping bits from pan with a wooden spoon, for 2 minutes.
Add tomatoes, stir well to combine, bring to a simmer and cook until flavors blend, 2 or 3 minutes.
Return rolls to pan, cook, turning to coat with sauce, about 2 minutes.
Remove from heat, swirl in remaining tablespoon of butter and serve immediately.
Recipe Source: adapted from recipe in La Cucina Italiana
Tags: vealrecipes.com, freshly ground black pepper, unsalted butter salt, veal scaloppine, pancetta, add rolls, Total weightRollatini di Vitello – veal rolls with pancetta and parmesan
4 servings
Preparation time: 40 minutes
Ingredients
8 veal scaloppine ( scallopini slices) cut from top round, each pounded ( 2 oz) ( 60g) to approximately 1/8 inch (3mm) thickness ( Total weight of veal 1lb ( 450g) )
¼ lb very thinly sliced pancetta (115g)
5 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons of vegetable oil
2 tablespoons of unsalted butter
salt
freshly ground black pepper
½ cup dry white wine
2/3 cup chopped canned Italian plum tomatoes and their juices
Directions
Lay scaloppinne ( scallopini) flat on a clean cutting board or plate.
Cover with pancetta, sprinkle with cheese and tightly roll up lengthwise.
Fasten rolls with toothpicks inserted lengthwise so rolls can be in the pan.
In a large skillet, heat oil and 1 tablespoon of butter over medium-high heat.
When butter foam begins to subside, add rolls and cook, turning, until deeply browned all over.
Using a slotted spoon, transfer to a plate and season with salt and pepper.
Add wine to the skillet and cook, scraping bits from pan with a wooden spoon, for 2 minutes.
Add tomatoes, stir well to combine, bring to a simmer and cook until flavors blend, 2 or 3 minutes.
Return rolls to pan, cook, turning to coat with sauce, about 2 minutes.
Remove from heat, swirl in remaining tablespoon of butter and serve immediately.
Recipe Source: La Cucina Italiana
Tags: ground black pepper, veal rollatini, Directions Lay scaloppinne, vegetable oil, vealrecipes.com
Veal Cookbook Guide
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Great Veal Recipes and photos. Highly Recommended.
