Sauteed Veal With Lemon On A Bed Of Broccoli Rabe Recipes

SAUTEED VEAL WITH LEMON ON A BED OF BROCCOLI RABE

Steps:

• In a skillet over moderate heat, combine 1 T oil, butter and flour. Cook 2-3 minute Whisk in broth. Add sliced veal and cook 3-4 min, then transfer to a warm platter. Season veal with salt and pepper. Add lemon zest, juice, and parsley to sauce and remove pan from heat.
• Heat water for broccoli rabe. Blanch til just cooked, but crispy. Drain. Place a second skillet over med-high. Add 1 T oil, garlic and broccoli rabe and cook til tender. Season with salt, pepper and nutmeg.
• To assemble, divide broccoli rabe between 2 dinner plates. Top with veal and pour pan sauce over top.

VEAL MEATBALL AND BROCCOLI RABE STOUP

Steps:

• Bring a couple of inches of water to a boil in a medium skillet. Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes. Drain rabe and reserve.
• While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 tablespoons extra-virgin olive oil. Add 3 cloves chopped garlic, carrots and onions. Cook 5 to 6 minutes, add white beans and heat through, a minute. Season veggies and beans with salt and pepper. Add drained rabe and the stocks and cover pot to bring to a quick boil. Add orecchiette and stir. Reduce heat and simmer soup to a low-roll, uncovered.
• Mix veal with egg, remaining clove minced garlic, bread crumbs, cheese, sage and salt and pepper. Roll into 1-inch balls and drop into stoup. Cook 5 minutes. Adjust seasonings and serve stoup in shallow bowls with crusty bread.

BROCCOLI RABE WITH GARLIC AND PECORINO ROMANO CHEESE

Steps:

• Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and transfer to bowl of ice water to cool. Drain again; pat dry. (Can be made 1 day ahead. Wrap in paper towels. Enclose in plastic bag and chill.)
• Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add broccoli rabe and sauté until heated through, about 4 minutes. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine. Season with salt and pepper. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over.

SAUTEED BROCCOLI RABE

Steps:

• Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside.
• Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.

SAUTEED BROCCOLI RABE WITH LEMON

Steps:

• Trim large stems from broccoli rabe and discard. Wash and leave slightly wet. In a large saucepan with a lid, cook garlic in oil over medium-low heat until golden brown.
• Add broccoli rabe to pot, turn heat to medium high, sprinkle with salt, and cover. Remove lid to stir every minute or so until rabe is completely wilted, about 5 minutes. Season with pepper and fresh lemon juice if desired.

SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS

Steps:

• Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.;

VEAL SALTIMBOCCA

Steps:

• Season veal scallops with salt and pepper. Layer 1/2 of the medallions with 1 thin slice ham, folded to fit medallion. The edges of the ham can peak out a bit. Place 1 whole sage leaf on top of ham, then place another veal medallion on top of sage leaf. Heat a large, heavy skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon of butter and saute 1/2 of the veal 2 to 3 minutes on the first side, 1 to 2 minutes on the second side. Transfer to a warm platter, then repeat with remaining veal.
• Transfer the last of the cooked meat to the warm platter and return pan to heat. Reduce heat to medium low. Add wine to veal pan and scrape up pan drippings with wine and add lemon juice and remaining 2 tablespoons butter to the pan. Pour pan juices over veal and serve.