Braised Veal with Garlic on
Gnocchi
Peas with Leeks
Cooking time: 60 minutes for menu Cooking schedule: see below for instructions
The gnocchi only cooks for a minute or two, as do the peas, so finishing the dinner is a snap. If you can't find the veal for braising you can use lean pork.
Braised Veal with Garlic
Total time: 60 minutes
Mediterranean cuisine uses a lot of garlic. The Spanish like it raw, rubbed on bread. The French like it whole, cooked to a beautiful, smooth creamy purée, which is what we are doing here. I peeled the garlic cloves... but it's really not necessary. Just pinch the cooked garlic out of the skin to eat.. As is so often the case, this will be enough for 4 persons or 2 meals.
Ingredients:
- 24oz (720gr) veal, suitable for braising - stew meat, shoulder
- 2 tbs olive oil
- 2 tbs dried bread crumbs
- 1 1/2 cups (12oz, 360ml) dry white wine
- 1 head of garlic, 12 - 16 cloves
- 3 bay leaves
- 15oz (450gr) whole tomatoes
- 1 1/2 tbs cornstarch (maizena) dissolved in 2 tbs water
- 8oz (240gr) fresh gnocchi
Instructions:
- Cut veal into 1 1/2 inch (3.75cm) cubes.
- Separate garlic head, peeling cloves if you like.
- In a deep, heavy pan heat the oil over medium-high heat. Add half of the veal and brown on all sides.
- Remove and brown the other half. Remove.
- Add the bread crumbs, wine and stir well, scraping up the browned bits.
- Chop tomatoes, reserving all juices.
- Return veal to pan, add garlic cloves, tomatoes with juices and bay leaves. Bring to a boil.
- Cover and reduce heat to low. Simmer for 45 minutes.
- Cook gnocchi according to package directions. Drain.
- Turn the heat up under veal and uncover. Give the cornstarch mixture a stir and add to the pan a little at a time until thickened to your liking.
- Spoon meat, garlic and sauce into a bowl and serve with gnocchi.
Peas with Leeks
Total time: 15 minutes
I try to keep prepared, canned and frozen food to a minimum, but some foods, like peas, I think are actually better frozen; as well as difficult to get fresh. The leeks add interest, mild onion flavor and color.
Ingredients:
- 1 cup (8oz, 240gr) fresh or frozen peas
- 1/2 medium leek
- 2 tsp olive oil
- 2 tbs water
- 1 tsp butter
Instructions:
- Trim leek, cut in half the long way and rinse thoroughly. Slice half of leek (reserving other half or another use).
- Heat oil over medium heat in small skillet or saucepan. Add leek and sauté until tender, about 7 minutes.
- Add peas, water, cover and simmer until peas are hot and tender, about 5 minutes longer.
- Uncover and drain.
- Toss with butter and serve.
Cooking Schedule: 60 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small
saucepan
with lid, pot, colander for gnocchi,
heavy saucepan or Dutch oven for veal, plate
Cut veal into cubes
Brown half of veal
Peel garlic
Turn veal
Remove veal to plate, brown other half
Chop tomatoes, reserving juices
Remove veal, add crumbs, wine, stir
Return veal, add garlic, tomatoes, bay, cover |
45 minute break while veal cooks
Trim, clean leek, slice 1/2
Heat water for gnocchi
Sauté leeks for peas
Dissolve cornstarch in water
Add peas, water to leeks, cover, simmer
Uncover veal, increase heat
Cook gnocchi
Thicken sauce for veal
Drain gnocchi, put in bowl, toss with oil
Drain peas, add butter
Spoon veal into bowl
Serve |