Tagine Of Knuckle Of Veal With Artichoke And Peas Recipes

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TAGINE OF KNUCKLE OF VEAL WITH FENNEL



Tagine of Knuckle of Veal with Fennel image

Number Of Ingredients 0

Steps:

  • Bulb fennel has an attractive intense aniseed flavor. Follow the above recipe for Tagine of Knuckle of Veal (page 103) but, instead of artichokes and peas, use 4 medium-size fennel bulbs. Trim the base, cut away the hard ends of the round stalks, and remove the outer layer if it is stringy or bruised. Cut in half or quarters, lengthwise. Add to the meat and cook for 30 minutes, or until very soft.

TAGINE OF KNUCKLE OF VEAL WITH EGGPLANT



Tagine of Knuckle of Veal with Eggplant image

Number Of Ingredients 0

Steps:

  • For this tagine, follow the recipe for Tagine of Knuckle of Veal with Artichokes and Peas (page 103), but instead of adding the artichokes and peas at the end, serve the meat with a purée of mashed eggplants poured over it.
  • Roast 2 pounds of eggplants in the hottest oven. Peel, chop, and mash them as described on page 8. Heat 2 tablespoons extra virgin olive oil in a skillet with 4 crushed cloves of garlic. When the aroma rises, add the eggplant purée with a squeeze of lemon and cook for 1 to 2 minutes. Pour over the meat and heat through just before serving.
  • You can also add a 14-ounce can of chickpeas, drained of their water, to the meat toward the end of the cooking.

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