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Menu Plan for Winter II: Week 4, Day 2

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).

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.

 Ingredients:

• 14oz (420gr) veal
• 1 cup (8oz, 240ml) white wine
• 2 carrots
• 1 onion
• 10 black olives  I used dry-cured Greek olives
• 10 green olives   I used pimento-stuffed olives
• 2 tbs capers
• 2 bay (laurel) leaves
• 2 tsp olive oil
• 1 tbs cornstarch (maizena) dissolved in 2 tbs water
• Gnocchi, 8oz (240gr)

 Instructions:

• Cut veal into large chunks if needed.
• Peel and slice carrots.
• Roughly chop onion.
• Slice olives in thirds.
• Heat olive oil in medium Dutch oven or other pot with tight-fitting lid.  Add veal and brown on all side.
• Add white wine and stir up any brown bits on the bottom.
• Add carrots, onion, green olives and bay leaves.
• Bring to a boil, reduce heat, cover and simmer for 60 minutes.
• Dissolve cornstarch in water.
• Turn the heat up under the pot and uncover.
• Add capers and black olives; remove bay leaves.
• Give the cornstarch mixture a stir and add to the pan a little at a time, stirring, until thickened to your liking.  
• Gnocchi: Cook according to package directions.
• To serve:  Put the gnocchi onto a platter.  Spoon veal on top and serve.

Cooking Schedule: 70 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, heavy pot or Dutch oven with lid, pot and colander for gnocchi Cut veal, brown Peel, slice carrots Roughly chop onion Slice all olives Add wine to veal, stir up brown bits Add carrots, onions, green olives, bay leaves, boil

Cover, reduce heat, braise      40 minute break Put water on high heat for gnocchi      10 minute break 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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By Katie Zeller

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