VEAL STEW RECIPES RECIPES

Steps:

• Cover the veal with cold water to "blanch" it. Drain and rinse the veal.
• Boil about 2 cups of water in a saucepan and then add the pearl onions briefly to scald them. Drain and slip skins from the pearl onions and set them aside.
• In a large saucepot, combine the veal with the stock and simmer covered over medium-low heat until the veal is tender, about 1 1/2 hours. After the veal has been simmering about 30 minutes, add the sachet d'epices. Then uncover the pot to allow the stock to reduce to intensify the flavor.
• Melt 4 tablespoons of the butter in a small pot and gradually add the flour to make a white roux. (Do not allow the roux to brown.) Remove and discard the sachet from the stew. Add the roux to the stew pot and simmer until thickened.
• In another pan, heat the remaining 2 tablespoons of butter and gently cook the pearl onions and mushrooms until they are tender. To this pan, add the lemon juice and salt and pepper, to taste, and set aside.
• The heat under the blanquette (stew) must be such that the stew is just below a boil. In a small pot whisk together the egg yolks and cream (known as a liaison) and temper by heating gently and gradually. (You are only heating it. Do not boil. Do not cook.) Add the liaison to the blanquette. Add the reserved pearl onions and mushrooms. Adjust salt and pepper, to taste, if needed.

Steps:

• For the marinara, in a Dutch oven, heat EVOO over medium heat, add butter and melt
• Add anchovies and use a wooden spoon to break them up and melt them into oil and butter
• Add garlic and oregano and stir, then add tomato paste and stir
• Add tomatoes and parsley, bring to bubble and reduce heat to simmer
• Season with salt and pepper to taste
•   Listicle: Rachael Ray Cast Iron Cooking Combo Preheat oven to 400°F
•    For the veal cutlets, season veal with salt and pepper
•    Coat cutlets in flour, then egg, then breadcrumbs mixed with ½ cup of the grated Parm cheese and the parsley
•    Heat a large skillet over medium heat with OO, melt butter into it and cook cutlets until golden brown on both sides
•        Melt butter in small pot and stir in chives
•      On a baking sizzler pan or in a casserole, pour a little marinara sauce under each cutlet
• Top each cutlet with more sauce, ham, then chive butter, sliced cheese and the remaining Parm
• Bake until bubbly and brown
•