Veal Recipes

Veal Chops

2 Veal Chops
20 sage leaves (preferable green muticolored)
8 whole garlic cloves -1 crushed
olive oil
salt and pepper

1. preheat oven to 450
2. heat cast iron skillet on high
3. add olive oil
4. rub veal chops with garlic, salt aggressively and add pepper
5. Cook chops until brown on both sides - roughly 5 minutes
6. Add sage and garlic to pan and place in oven
7. Cook 7 minutes
8. Serve with garlic and sage

Fegato alla Veneziana

4 thin slices veal liver cut into 6 square inch pieces

salt and pepper

1 sweet onion, thinly sliced

olive oil

juice 1/2 lemon

2 tbsp white wine

2 tbsp chopped parsley

1. Sautee onions in olive oil 20 minutes until caramelized

2. remove and sautee veal over high heat 2 minutes per side until brown

3. add wine, lemon juice and deglaze

4. Add veal, butter, parsley, mix and serve

Blanquette DiVotto

This is a great use of a wonderful leftover ingredient.  Waste not, want not. 

1 tbsp duck fat

1 tbps minced shallots

1 pint risotto rice (Arborio)

1/4 cup white wine 

1 quart cooking liquid left over from blanquette de veau

1 cup heavy cream

2 tbsp butter

salt and pepper

1. warm stock

2. reduce cream 2/3 over low heat

3. sautee shallots 1 minute in fat4

4. add rice and stir over low heat until  translucent

5. add wine and cook until evaporated

6. add stock in 1/2 cup increments as it evaporates (medium heat) - should take 21 minutes

7. add heavy cream and butter, stir until cooks down 

8. correct with salt and pepper

9. serve