27 February 2018 Easy Veal Saltimbocca

Easy Veal Saltimbocca

February 27, 2018 By
Veal Saltimbocca

Veal Saltimbocca Over Spinach

Veal Saltimbocca is a specialty in Rome and is a simple dish of veal scallopini, wrapped in Prosciutto and fresh sage, sautéed then served in a buttery pan sauce.

When I lived in South Florida, there was a place called La Pergola in Hollywood that was fantastic, in the most perfect old school Italian way. I’d often go there solo with a book and watch the all-male staff work the front of house with flair and a bit of flirtiness. My go-to meal was a tableside Caesar salad and the fantastic Veal Saltimbocca. The veal wasn’t a complicated dish, but it was tender, flavor-packed with sage leaves and spinach and a favorite.

I hadn’t made Veal Saltimbocca in 20 years when an urge for the classic came over me last week. In this version, there isn’t a ton of butter-laden sauce, but it’s still great and a bit lighter. The spinach component from the original dish comes in the form of garlic sautéed spinach, which eliminates the need for pasta for those nights where going low-carb is wanted.  

PS: Don’t like veal? Simply use chicken scallopini.

Veal Saltimbocca

Wrapping Veal with Prosciutto

Ingredients:

  • Large bunch of sage leaves (will need about 15 leaves)
  • 2 veal scallopini (about ½ pound), pounded thinly and evenly
  • 4 slices Prosciutto
  • 4 Tbsp. butter, divided
  • 2 Tbsp. olive oil
  • 2 garlic cloves, sliced thinly
  • 16 ounces baby spinach
  • Pinch of salt and pepper
  • Splash of white wine or Marsala wine
  • Pinch of salt and pepper

Directions:

  1. Preheat oven to 375 degrees.
  2. Press 4-5 sage leaves on each scallopini. Wrap each scallopini with two slices of Prosciutto.
  3. In a large oven-proof skillet over medium-high heat, melt 2 tablespoons of butter. Add the two scallopini to the skillet with the sage leaves side down. Cook for 3 minutes, until the Prosciutto is crispy. Carefully flip the scallopini and cook 2 minutes on the second side. Place the skillet in the oven and cook 5 minutes.
  4. While the scallopini are in the oven, add the olive oil to a sautéed pan over medium-high heat. Add the garlic and cook for a minute, then add the spinach and pinch of salt and pepper. Cook for about 2 minutes and set aside, covered.
  5. Remove the scallopini from the skillet and place on a plate covered in foil. Place the skillet over medium-high heat and add the remaining 2 tablespoons of butter. Chop about 6 sage leaves and add to the butter. Once the sage butter is lightly browned, add the wine and stir to deglaze the pan of the yummy veal bits. Add a pinch of salt and pepper.
  6. To plate, add sautéed spinach to two plates, top with the veal then a drizzle of the sage butter.

Serves 2.

Easy Veal Saltimbocca
Serves 2
An easy and delicious veal dish that originated from Rome.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. • Large bunch of sage leaves (will need about 15 leaves)
  2. • 2 veal scallopini (about ½ pound), pounded thinly and evenly
  3. • 4 slices Prosciutto
  4. • 4 Tbsp. butter, divided
  5. • 2 Tbsp. olive oil
  6. • 2 garlic cloves, sliced thinly
  7. • 16 ounces baby spinach
  8. • Pinch of salt and pepper
  9. • Splash of white wine or Marsala wine
  10. • Pinch of salt and pepper
Instructions
  1. 1. Preheat oven to 375 degrees.
  2. 2. Press 4-5 sage leaves on each scallopini. Wrap each scallopini with two slices of Prosciutto.
  3. 3. In a large oven-proof skillet over medium-high heat, melt 2 tablespoons of butter. Add the two scallopini to the skillet with the sage leaves side down. Cook for 3 minutes, until the Prosciutto is crispy. Carefully flip the scallopini and cook 2 minutes on the second side. Place the skillet in the oven and cook 5 minutes.
  4. 4. While the scallopini are in the oven, add the olive oil to a sautéed pan over medium-high heat. Add the garlic and cook for a minute, then add the spinach and pinch of salt and pepper. Cook for about 2 minutes and set aside, covered.
  5. 5. Remove the scallopini from the skillet and place on a plate covered in foil. Place the skillet over medium-high heat and add the remaining 2 tablespoons of butter. Chop about 6 sage leaves and add to the butter. Once the sage butter is lightly browned, add the wine and stir to deglaze the pan of the yummy veal bits. Add a pinch of salt and pepper.
  6. 6. To plate, add sautéed spinach to two plates, top with the veal then a drizzle of the sage butter.
Notes
  1. Not a fan of veal? Use chicken instead!
Food & Wine Chickie Insider https://www.foodandwinechickie.com/
Filed Under: Beef, Entrees, Italian, Veal Tagged With: , , ,
11 December 2012 Tourtiere du Lac St Jean (Meat Pie from Quebec)

Tourtiere du Lac St Jean (Meat Pie from Quebec)

December 11, 2012 By
tourtiere

Photo by Eat with Dan

RECETTE EN FRANCAIS

A tourtiere is a traditional dish from Quebec. Although this giant meat pie isn’t from the region of Quebec I’m from, it’s actually from a place called Lac St Jean, it’s very popular around the holidays everywhere in Quebec.

Last weekend I hosted a small dinner party where I wanted to feature some traditional dishes from Quebec. Tourtiere just had to be on the menu! 

This dish is a labor of love with the time-consuming part being the small dicing of the meats and potatoes and the tricky part the rolling of a sheet of pastry big enough to cover the bottom of my huge cast iron Dutch oven. Don’t forget to start the process the day BEFORE you’re going to bake this dish. The result – homey deliciousness.

This dish could easily feed ten guests as a main entrée. I served it in a buffet for 15 people and we ate half of it. The good part is that the leftovers are super tasty.

 

Ingredients:

  • 1 ½ pounds beef top round, cut into ½ inch cubes
  • 1 ½ pounds veal shoulder, cut into ½ inch cubes
  • 1 ½ pounds pork shoulder (pork butt), cut into ½ inch cubes
  • 1 chicken breast, cut into ½ inch cubes
  • ½ pound salt pork, cut into ½ inch cubes
  • 3 large onions, diced
  • 3 bay leaves
  • 1 Tbsp. each dried Summer Savory and salt
  • 1 tsp. pepper
  • 4 pounds, Yukon Gold (or similar) potatoes
  • 2 batches of Fail Proof Pie Crust, enough for four 9” crusts
  • 1 large egg combined with 2 Tbsp. water
  • 28 ounces chicken broth

Directions:

24 hours before baking the Tourtiere:

  1. Combine the meats, onions, bay leaves and spices in a large, non-reactive bowl. Stir the mixture and cover the bowl with plastic wrap. Refrigerate for 24 hours.

The day you’re baking the Tourtiere:

  1. Preheat oven to 425 degrees.
  2. Peel the potatoes and cut into ½ inch dice.
  3. From the 4 portions of pie dough, divide the dough into two balls – one that’s ¾ of the whole recipe and one that’s ¼ of the whole recipe. Roll out the bigger ball and cover the bottom of a 9-quart Dutch oven, ensuring there’s a 1” overhang.
  4. Add about 1/3 of the meat mixture to the Dutch oven then cover the meat with 1/3 of the potatoes. Repeat the process until all the meat and potatoes have been used.
  5. Roll out the small pie dough ball and cover the meats/potatoes in the Dutch oven. Seal the bottom and top crusts by pinching them then rolling them over themselves to create a rope around the perimeter of the Dutch oven.
  6. Cut a 2’ round vent hole in the center of the Tourtiere. Decorate the surface of the Tourtiere with scraps of pie dough (optional) then brush the egg wash over the entire surface.
  7. Using a small funnel, add the broth to the Tourtiere by inserting the funnel into the vent hole. You may need to shake the pot in order for the broth to get distributed thoroughly throughout the Tourtiere. Don’t overfill the Tourtiere with broth to the point where broth overflows – use less if need be.
  8. Place the Tourtiere, uncovered, in the oven for 15 minutes. A baking sheet directly under the Tourtiere is a good idea to prevent spills.
  9. Turn the heat down to 250 degrees, cover the pot and bake for 6 hours.
  10. Turn the heat up to 400 degrees, uncover the pot and allow the Tourtiere to brown for about 30 minutes.

Makes 15 hearty portions.

Filed Under: Beef, Canadian, Chicken, Entrees, Pork, Potatoes, Veal, Vegetables Tagged With: , , ,
7 May 2012 Easy Bolognese Sauce with Marsala and Maple Syrup

Easy Bolognese Sauce with Marsala and Maple Syrup

May 7, 2012 By

This easy-to-make sauce will develop flavors as it cooks then sits, so prepare it in the morning, let it simmer for 30 minutes or longer and then let it develop flavors as it cools.  Simply reheat it in time for dinner.  Nope, the maple syrup and the Marsala are not typical to Bolognese, but they add a special touch and make this sauce taste like no others.

Ingredients:

  • 1/4 cup olive oil
  • 2 medium carrots, finely diced
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely minced
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 3/4 pound ground beef (20% fat)
  • 2-28 ounce can Italian-style tomatoes, chopped
  • 1/2 cup Marsala wine (red wine would be great also)
  • 1 Tbsp. pure maple syrup (could substitute with 1 tablespoon of granulated sugar)
  • 1/2 tsp. each, dry oregano, basil, black pepper and red pepper flakes
  • 1 tsp. salt
  • 1 pound tubular pasta, rigatoni works well
  • ½ cup pasta cooking water (optional)
  • ½ cup whole milk (or light cream)
  • 1 cup freshly-grated Parmesan cheese

Directions:

  1. Heat olive oil in a large, heavy-bottom saucepan or Dutch oven over medium-high heat.  Add carrots, onion and garlic and sauté for 2 minutes.  Reduce the heat to medium, and cook until vegetables have softened, about 5 minutes, stirring occasionally.
  2. Increase heat to high, add meats and sauté until no longer pink, about 5 minutes, stirring occasionally.
  3. Add tomatoes, wine, broth, maple syrup and the spices and stir well.  Reduce heat to medium-low and simmer, stirring occasionally, for at least 30 minutes, and up to 2 hours.
  4. Boil pasta to al dente.  Before draining, add a ladleful of pasta cooking water (about ½ cup) to the sauce.  Add the milk to the sauce and stir to combine – reheat if needed.
  5. Add the drained pasta to the sauce and stir gently to coat it.  Serve with freshly-grated Parmesan cheese.

6 Servings.

Notes:   This sauce freezes very well, so feel free to double up the recipe!

 

Filed Under: American, Beef, Canadian, Cheese, Entrees, Italian, Maple Syrup, Pasta, Pork, Veal Tagged With: , , , , , , ,
14 December 2011 Stufato di Vitello – Veal Stew

Stufato di Vitello – Veal Stew

December 14, 2011 By

It is that time of year when braised meats and stews just sound wonderful.  This week, my local grocery store had beautiful cubed veal available, so I created this simple-to-prepare, make-ahead, one-pot stew that is great reheated on a week night but elegant enough to serve at a dinner party.

Ingredients:

  • ¼ cup all-purpose flour
  • 2 pounds boneless veal shoulder, cut into 2” pieces
  • 2 Tbsp. vegetable oil
  • ½ tsp. each oregano, salt and pepper
  • 1 medium onion, chopped
  • 1 pound Cremini mushrooms, quartered
  • 2 Tbsp. Dijon mustard
  • 3 cups chicken broth
  • 1 cup dry white wine
  • ½ cup heavy cream

Directions:

  1. Preheat oven to 300 degrees.
  2. In a shallow dish sprinkle the flour over the veal cubes then coat the meat lightly.
  3. Heat the oil in a large Dutch oven over high heat until it is nearly smoking.  Season floured meat with salt and pepper, add to hot pot and brown on all sides, about 3 minutes.  If your pot isn’t wide enough to accommodate all the meat in one layer, brown in two batches.  Place cooked veal on a platter and reserve for later use.
  4. In the same pot the meat was seared in, add the onion and cook over medium-high heat until softened and slightly golden, about 4 minutes.  Add the mushrooms to the pot and sauté for 5 minutes, stirring often.  If the onion-mushroom mixture becomes dry while cooking, add 1 tablespoon of vegetable oil and lower the heat to medium.
  5. Add the Dijon mustard, the oregano, the broth and the wine to the onion-mushroom mixture and cook for 5 minutes over medium heat, scraping the browned bits from the bottom of the pot with a wooden spoon.
  6. Return the veal and its juices to the pot, add the cream, stir well to combine all the ingredients and place in the oven.  Cook for 3 hours.

Serves 4.

Notes:  The stew can be refrigerated for up to 3 days.  Serve over white rice or egg noodles.

Filed Under: American, Entrees, French, Italian, Mushrooms, Veal Tagged With: , ,
3 February 2011 Ragu alla Bolognese (Bolognese Sauce)

Ragu alla Bolognese (Bolognese Sauce)

February 3, 2011 By

Ragu alla Bolognese

This comforting sauce is best served with rigatoni or gnocchi and would be delicious in a lasagna.

Ingredients:

  • 1/4 cup olive oil
  • 3 medium carrots, finely diced
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely minced
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 3/4 pound ground beef (20% fat)
  • 2-28 ounce can Italian-style tomatoes, chopped
  • 1-6 ounce can of tomato paste
  • 1 cup red wine
  • 1 cup chicken or veal broth
  • 1 bay leaf
  • 1/2 tsp each, dry oregano and basil
  • 1 tsp salt
  • 1/2 tsp black pepper

Directions:

  1. Heat olive oil in a large, heavy-bottom saucepan or Dutch oven over medium-high heat.  Add carrots, onion and garlic and sauté for 2 minutes.  Reduce the heat to medium, and cook until vegetables have softened, about 10 minutes, stirring frequently.
  2. Increase medium-heat to high, add meats and sauté until no longer pink, about 5 minutes, stirring occasionally.
  3. Add tomatoes, tomato paste, wine, broth and the spices and stir well.  Reduce heat to medium-low and simmer, stirring occasionally, for 2 hours.

6 Servings.

Notes:  It’s fine to replace veal with beef if you prefer.  You could use white wine instead of red wine.  This sauce freezes very well, so feel free to double up the recipe!

Filed Under: Beef, Entrees, Italian, Pasta, Pork, Veal, Vegetables Tagged With: , , ,
9 March 2010 Bucatini with Oven-Baked Veal Meatballs

Bucatini with Oven-Baked Veal Meatballs

March 9, 2010 By
Bucatini and Meatballs

Bucatini and Meatballs

Bucatini, a thick spaghetti with a hole in its center much like macaroni, is the perfect pasta to hold up to the rich veal meatballs in tomato sauce.

Ingredients:

Directions:

  1. Cook pasta according to package directions. Drain.
  2. While pasta is cooking, heat meatballs in tomato sauce in a large saucepan over medium heat for 15 minutes, stirring frequently.
  3. Add cooked pasta to tomato sauce and gently stir to coat pasta with sauce. Cook for 3-4 minutes.
  4. Serve 2 meatballs and a portion of pasta for each guest. Sprinkle 1-2 tbsp grated cheese over each portion.

4 servings.

Filed Under: Entrees, Italian, Pasta, Veal Tagged With: , , ,
9 March 2010 Oven-Baked Veal Meatballs in Tomato Sauce

Oven-Baked Veal Meatballs in Tomato Sauce

March 9, 2010 By
Veal Meatball

Veal Meatball

Craving pasta and meatballs? Using ground veal  instead of the typical beef offers a version that’s moist and delicious.

Ingredients:

  • 4 slices of fresh  white bread, crusts removed
  • 1/2 cup whole milk
  • 1 1/2 pounds ground veal
  • 3 tbsp fresh flat-leaf parsley, chopped
  • 2 tbsp grated parmesan cheese
  • 1 large egg, beaten
  • 1/2 tsp each salt and pepper
  • Easy Marinara Sauce

Directions:

  1. Heat oven to 350 degrees. Pulse bread in a food processor until medium-fine crumbs are created. Should be approximately 1 cup.
  2. In a large bowl, combine bread crumbs and milk until bread is completely soaked and milk has been nearly completely absorbed, about 5 minutes.
  3. Add the veal, 2 tbsp parsley, cheese, egg and salt & pepper to bread mixture. Stir until just combined. Mixture will be somewhat loose. Refrigerate for 30 minutes.
  4. Spray a  13 X 18 X 1 rimmed baking sheet with cooking spray. Form meat mixture into large meatballs, approximately 4 inches across. Place meatballs on the sprayed baking sheet. Bake for 20 minutes.
  5. Heat marinara sauce in a large saucepan over medium heat for 5 minutes. Add baked meatballs and simmer over low heat for 45 minutes.

Makes 8 large meatballs.

Notes: Don’t have a food processor? Don’t fret, simply cut the bread into very small pieces using a serrated knife. Tomato sauce can easily be store-bought. Meatballs in sauce freeze well for about 1 month. Want to make 2-inch meatballs? Simply bake for 10 minutes instead of 20 minutes!

Filed Under: Entrees, Italian, Veal Tagged With: , ,

Quebec Cretons

November 17, 2009 By

This spreadable meat dish is similar to pâté but with more texture.  Cretons are a very typical eastern Canada dish served at breakfast time on toasted bread.  Cretons are sometimes also served on a cheese platter.

Cretons

Cretons

Ingredients:

  • 1 lb ground pork
  • 1 lb ground veal
  • 2 onions finely minced
  • 2 tbsp chicken bouillon granules
  • 1 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 2 tsp salt
  • 1 pinch of ground cloves
  • 1 cup evaporated milk
  • 1 cup water
  • 1 envelope flavorless gelatin

Directions:

  1. Place all the ingredients (except gelatin) in a heavy saucepan.  Mix well and bring to a boil.  Reduce heat to medium, and simmer for one hour, stirring often.  Turn off heat.
  2. Mash down the mixture with a hand potato masher to a coarse consistency.
  3. Incorporate the gelatin to the mixture.
  4. Cool completely, then stir the mixture.  Put mixture in small containers and refrigerate or freeze.

Will last in the refrigerator for up to 2 weeks or up to 3 months in the freezer.

Filed Under: Canadian, Pork, Sides, Veal Tagged With: ,

Easy Veal Marsala

August 18, 2009 By

Sauce:

  • 3 Tbs. flour
  • 2 Tbs. butter, softened
  • 1 cup water
  • 1 tsp. instant beef bouillon

Veal:

  • 3 Tbs. flour
  • 8 ounces veal scaloppini
  • 2 Tbs. olive oil
  • 2 Tbs. butter, divided
  • 6 mushrooms sliced
  • 1/3 cup dry marsala wine
  • salt and pepper to taste

Sauce:  Mix flour and butter to form a paste.  In a saucepan bring the water to a boil over high heat and stir in the broth.  Reduce heat to low and stir in the flour mixture, cooking until desired thickness.  Keep on low heat.

Veal:  Place flour in a shallow dish and dip both sides of the veal shaking off excess.  Heat oil and 1 Tbs. butter over medium-high heat.  Brown the veal for 1-2 minutes on each side.  Remove veal to a plate.  Add the remaining butter to the veal skillet and sauté mushrooms for 1 minute.  Reduce heat to medium.  Stir in Marsala and cook 30 seconds, scarping brown bits from the pan.  Add the sauce and season to taste.  Return veal to the skillet to rewarm.  Serve with pasta or rice.

2 Servings.

Filed Under: Entrees, Italian, Veal Tagged With: , ,

Danish Frikadeller

August 17, 2009 By
  • 1 pound ground veal
  • 1 pound ground pork (on the lean side)
  • 1 medium onion, finely chopped
  • 1 egg
  • 1 tablespoon each, salt and pepper
  • 2 tablespoons flour
  • Water 1-2 cups
  • 4 ounces butter or margarine

Combine the veal and pork in a large bowl.  Add the chopped onions.  Make a well in the meat, break in the egg and mix to blend.  Add the flour, salt and pepper.  Start combining the mixture then slowly add the water, making certain that it is well incorporated before adding more water.  Form the mixture into golf ball-sized oblong meatballs.

Heat a large frying pan on medium heat.  Add butter or margarine.  Once the butter begins to brown, add enough meatballs to cover the bottom of the pan without crowding.  Rotate meatballs until all sides are browned and cooked through, about 10 minutes, adding butter as needed and working in batches if needed.

10 Servings (appetizer size)

Filed Under: Danish, Pork, Starters, Veal Tagged With: ,