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Menu Plan for Winter II: Week 4, Saturday

Caramelized Onion Crespèu
Braised Veal with Olives and Capers
Gnocchi

Cooking time:  70 minutes for menu          Cooking schedule: see below for instructions

        Veal gets very tender with a short braising time, substitute pork or chicken if you prefer. Yes, we're a little indulgent with the olives.... 'Tis the season (end of it).

Caramelized Onion Crespèu 

Total time: 40 minutes
     Caramelizing onions is a bit time-consuming but not at all difficult.  The slow-cooking allows their natural sugars to surface and brown.  The sweetness is offset by the saltiness of the olives.

Caramelized Onion Crespèu  Ingredients:

 Instructions:

Braised Veal with Olives and Capers on Gnocchi    

Total time: 1 hour 10 minutes
     Large pieces of tender veal, braised with 2 kinds of olives and finished with capers; all in a simple white wine sauce.

Braised Veal with Olives and Capers Ingredients:

 Instructions:

Cooking Schedule: 70 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
heavy pot or Dutch oven with lid, medium skillet,
small bowl, whisk, pot and colander for gnocchi

Cut veal, brown
Peel, slice carrots
Roughly chop onion
Slice all olives for veal
Add wine to veal, stir up brown bits
Add carrots, onions, green olives, bay leaves, boil
Cover, reduce heat, braise
     20 minute break
Slice onions, mince garlic for Crespèu
Sauté onion, garlic for Crespèu
Add chicken stock, cover and cook, low heat
      15 minute break

Put water on high heat for gnocchi
Uncover onions, turn up heat, cook off liquid
Whisk eggs, thyme
Slice olives for eggs
Add eggs to onions, cook
Add olives to eggs, cook
Turn Crespèu, brown other side
Remove Crespèu and serve
Done?
Dissolve cornstarch in water
Turn heat up under veal
Add capers, black olives, remove bay leaves
Cook gnocchi
Thicken sauce
Drain gnocchi, arrange on platter
Spoon veal on top
Serve

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