Sauteedvealwithlemononabedofbroccolirabe Recipes

ROASTED LOIN OF VEAL WITH GARLIC, SHALLOTS, AND MUSTARD GRAVY

Steps:

• Season the veal and salt and pepper, spread the mustard over the top and sides, and cover the veal with the fatback. Arrange the veal, the garlic, and the shallot in a roasting pan just large enough to hold them, add the wine, and roast the veal in the middle of a preheated 325°F. oven, basting every 15 minutes, for 1 hour. Discard the fatback and roast the veal for 15 to 20 minutes more, or until it registers 150°F. on a meat thermometer. Transfer the veal to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Transfer the garlic and the shallots with a slotted spoon to a bowl, toss them with 2 teaspoons of the chopped tarragon, and keep them warm, covered with foil.
• While the veal is standing, skim the fat from the pan juices, add the water, and deglaze the pan over high heat, scraping up the brown bits, until the mixture is reduced by half. Strain the mixture through a fine sieve into a bowl and season the gravy with salt and pepper. Cut the veal into 1/2-inch-thick slices, arrange the slices on a platter, and scatter the garlic and the shallots around them. Nap the veal with some of the gravy, sprinkle it with the remaining 1 teaspoon chopped tarragon, and garnish the platter with the tarragon strips. Serve the remaining gravy separately.

ROASTED BROCCOLI RABE

Steps:

• Heat oven to 425 degrees. Toss broccoli rabe with olive oil, salt and red pepper flakes. Toss garlic cloves into rabe and spread on a sheet pan.
• Roast rabe for about 10 minutes. It's done when the stems are tender and the leaves are crisp at the edges.

BRAISED VEAL SHANKS WITH APRICOT, ORANGE AND FENNEL

Steps:

• Preheat oven to 325 degrees. Pat shanks dry with paper towels and season very liberally with salt and pepper.
• Place a large, heavy roasting pan across two stove-top burners over high heat. Add 4 tablespoons of oil and heat for 30 seconds. Add veal and sear until well browned on both sides, about 15 minutes. Transfer veal to a platter. If pan looks dry, add another tablespoon oil, and onion, carrots, celery, garlic, diced fennel bulb, 1/2 teaspoon salt and a generous pinch of pepper. Sauté over medium heat until onions are translucent and tender, 7 minutes. Add tomato paste and continue to sauté for 2 minutes longer.
• Pour in wine and bring to a boil, scraping up browned bits. Let simmer for 2 minutes, then add broth and simmer until liquid is reduced by a third, about 5 minutes. Stir in orange juice, anchovies (if using), sage, thyme, bay leaf, half the apricots and 2 tablespoons fennel fronds. Nestle meat into vegetable mixture and pour in any meat juices from platter. Cover pan with foil, leaving a corner turned up so some steam can escape, and braise in oven for about 2 hours, turning shanks two or three times as they cook.
• When meat is quite tender, transfer it to a platter (on top of hot kasha if desired). Cover with foil to keep warm. Remove bay leaf from pan. Using a slotted spoon, transfer about a third of the vegetables to a blender or food processor and purée.
• Add purée back to pan juices. Add remaining apricots and bring to a simmer for 3 minutes. Taste and correct seasonings. Spoon sauce over meat, and serve garnished with more fennel fronds.

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.

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 VEAL CHOPS WITH HERB VINEGAR GLAZE

Steps:

• Sprinkle the chops with salt and pepper. Place the flour on a flat dish. Dredge each chop in the flour, shaking off the excess flour.
• Heat 2 tablespoons of the butter in a heavy skillet over medium-high heat and add the chops. Brown them on both sides, turning once. They should cook 5 minutes on each side.
• Add the bay leaves, garlic and thyme. Cook about 3 minutes, shaking the skillet. Pour the vinegar around the chops and cook until half reduced. Add the broth, cover tightly and simmer 15 to 20 minutes or until tender.
• Swirl in the remaining butter to bind the sauce. Serve the chops with the sauce and garnish with bay leaves, garlic and thyme.

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.