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Posts Tagged ‘Veal’

Lasagne bianco

This ‘white’ lasagne is a bit different as it has no tomato sauce. Very rich and delicious though.

Wine Suggestion: we think that this dish suits earthy whites and happily suggest the Salwey Weissburgunder (Pinot Blanc) from Baden in Germany which is a gem, but could also suggest a Vin Jaune from the Jura, or the Jean Fournier Aligoté from Burgundy (one of the few brilliant examples of this grape).

White Lasagne – serves 6

  • 15g dried porcini mushrooms
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 150g pancetta cubes
  • 500g veal mince
  • 1 tbsp plain flour
  • 300ml white wine
  • 200ml chicken stock
  • 2 tsp of thyme leaves
  • 8-10 fresh lasagne sheets (or use dried ones)

FOR THE BÉCHAMEL:

  • 50g butter
  • 50g plain flour
  • 750ml milk
  • a good grating of nutmeg
  • 100g Parmesan, grated

Put the porcini into a small bowl and pour over enough boiling water to just cover.

Heat a little olive oil in a large pan and cook the onion and garlic until soft. Add the pancetta and cook for a few minutes until the fat is released. Add the veal mince and cook until it starts to brown. Break it up well with a wooden spoon as it cooks. Stir in the flour.

Chop the porcini and add the the pan with the soaking liquid (leave the gritty bits behind in the bowl). Add the wine, stock and thyme and season. Leave to simmer for 30 minutes until the sauce is reduced and sticks to the mince. Depending on how much mushroom liquid you added it may take a bit longer.

To make the béchamel, melt the butter in a pan then add the flour. Cook for a few minutes, stirring, then gradually pour in the milk until you have a smooth sauce. Cook for a few minutes, then stir in the nutmeg and most of the Parmesan and season.

Heat the oven to 190C/170C Fan/Gas 5.

Layer the mince, lasagne sheets and béchamel in a baking dish, finishing with a layer of lasagne and béchamel. Sprinkle over the rest of the Parmesan and bake for 40 minutes until golden.

(Original recipe by Lulu Grimes IN: Olive Magazine, September 2015.)

 

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Veal Cannelloni

This is a delicious party dish from Croatia where the cooking has lots of Italian influences. Most veal these days is ethical rose veal (even in Italy, where they’re adamant it’s the traditional production methods) so don’t write off veal too quickly … it’s definitely worth trying.

Wine Suggestion: definitely drink a Croatian white if you can find one but failing that try a white from Eastern Italy, like a good Verdicchio or Pecorino.

Veal Cannelloni – serves 6

  • 250g dried cannelloni tubes
  • 300ml tomato sauce (see recipe below)

For the filling: 

  • 650g veal mince
  • 1 onion, finely chopped
  • 4 cloves of garlic, crushed
  • 45ml olive oil
  • 150ml dry white wine
  • 2 tbsp tomato puree
  • 2 tsp salt
  • 15 turns black pepper
  • 300g fresh spinach, wilted over a medium heat, drained and chopped
  • 15 rasps of nutmeg
  • 50g Parmesan cheese, grated

For the béchamel sauce: 

  • 75g butter
  • 125g plain flour
  • 1 litre full-fat milk
  • 1 bay leaf
  • 50g Parmesan/Pecorino

Make the filling by combining the veal, onion and garlic in a food processor and pulsing briefly to make a coarse paste.

Warm the olive oil in a large frying pan over a high heat, add the veal and cook until browned. Add the white wine, tomato puree, salt and pepper and keep cooking, covered, for 20-30 minutes. Stir in the spinach, nutmeg & Parmesan.

Next make the béchamel sauce. Melt the butter in a saucepan over a medium heat, then add the flour to make a roux. Cook for 2 minutes, then remove from the heat and slowly add the milk, whisking to avoid lumps. Return to the pan, add the bay leaf and stir until thickened. Add half the Parmesan/Pecorino and set aside.

Heat the oven to 180ºC/gas 4.

Spoon a ladle of the béchamel over the base of a large greased rectangular baking dish. Spoon some of the veal into each of the cannelloni tubes (use both ends of a teaspoon to do this).

Arrange the filled tubes in a single layer in the dish and pour the tomato sauce over. Cover with the remaining béchamel, top with the remaining cheese and bake for about 40 minutes. Leave to rest for 5 minutes before serving.

(Original recipe from Rick Stein’s Venice to Istanbul, Penguin 2015.)

 

 

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Milkman’s Pie

True inspiration by Jamie Oliver to use veal and cream in a shepherds pie – et voila … a Milkman’s Pie (veal being milk fed and then cream used in the dish).

Milkman’s Pie – to feed 6

  • 2 onions
  • 2 carrots
  • 50g unsalted butter
  • 8 sprigs of thyme, leaves picked
  • 2 fresh bay leaves
  • 450g veal mince
  • 1 heaped tablespoon plain flour
  • 1 lemon
  • 1 chicken stock cube
  • 110ml pale ale/bitter
  • 800g floury potatoes – we used Kerr’s Pinks
  • milk
  • 150g button or chestnut mushrooms
  • 200ml single cream
  • 50g Cheddar cheese

Cut the carrots and onions roughly into 1cm pieces then fry in a large pan with some olive oil and butter, a few good pinches of salt and white pepper, the thyme leaves and bay leaves. Cook on a medium to high heat for about 10 minutes, stirring often, until the vegetables have softened. Add the mince and flour, grate in the lemon zest and crumble in the stock cube. Keep stirring and breaking up the mince until the liquid from the meat starts to evaporate. When it starts to fry again and takes on a bit of colour, pour in the bitter and just enough water to cover. Bring to the boil, then turn down to a low heat and simmer with lid askew for 1 hour. Give it a stir every now and then.

When the mince has been cooking for about half an hour, preheat the oven to 180ºC/350ºF/gas 4. Peel and quarter the potatoes and cook in a pan of boiling salted water for 10-15 minutes or until tender. Drain and allow to steam in the pot for a few minutes, season well, then mash with a splash of milk and a some butter.

Finely slice the mushrooms and add to the mince, then pour in the cream. Season and bring back to the boil until the mixture has thickened a bit (we left ours a bit too liquid so be patient). Pour into a dish or tin and grate over the Cheddar. Spread the mashed potato on top and bake in the oven for 40 minutes or until nice and brown on top. Serve with greens.

(Original recipe from Jamie’s Great Britain by Jamie Oliver, Penguin 2011.)

Wine Suggestion: A light young simple Syrah from the northern Rhône – like a Crozes-Hermitage. We were tempted with white but in hindsight think a red would fare better – nothing too heavy we think is the key.

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