Recipes
Search Recipes
|
Braised Veal Cacciatore with Goat Cheese IdahoŽ Potato Gnocchi
Recipe courtesy of Chris Peitersen, Executive Chef, Carino's Italian Grill
Yield: 12 portions
Ingredients
Cremini Cacciatore Sauce: - 2 green bell peppers
- 2 orange bell peppers
- 2 yellow bell peppers
- 1 yellow onion, cut into 1-inch squares
- 1 lb cremini mushrooms, cut into quarters
- 1/4 cup extra virgin olive oil
- 6-1/4 cups canned diced tomatoes
- 1/3 cup Burgundy
- 3 thinly sliced garlic cloves
- 2 small fresh rosemary sprigs
- 1 tablespoon chopped fresh oregano
- Kosher salt as needed
- Ground black pepper as needed
Sauté Spice: - 1 tablespoon Kosher salt
- 1 tablespoon granulated garlic
- 1 tablespoon coarse grind black pepper
- 6 lbs boneless veal shoulder rib
Goat Cheese Idaho® Potato Gnocchi: - 3 lbs Idaho® russet potatoes
- 3 to 5 cups all-purpose flour
- 1/2 cup Alouette Chevre
- 1 Extra-large egg, beaten
- 1/8 teaspoon salt
- 1/2 cup vegetable oil
Additional Ingredients: - 3 cups melted unsalted butter
- 2 cups slivered blanched almonds
- 1 tablespoon reserved Sauté Spice
- 6 tablespoons Tabasco green pepper sauce
- 3 chips whipping cream
- 3 cups alouette chevre
Directions
Cremini Cacciatore Sauce: - Roast and peel bell peppers; cut into 1-inch squares. Set aside
- Heat oil in large rondo, add onion, mushrooms and sauté until mushrooms are softened and most of the liquid ahs evaporated.
- Add tomatoes, wine, garlic and herbs; cook 15 minutes.
- Season with salt and black pepper. Set aside
Sauté Spice: - Combine Sauté Spice ingredients; press 2 tablespoons evenly onto veal shoulder rib. Reserve remaining spice mixture for service.
- Mark veal on grill. Place in large roasting pan; add 6 cups cacciatore sauce. (Reserve the remaining sauce.)
- Cover pan tightly with heavy-duty aluminum foil.
- Braise in 325°F oven 1 1/2 to 2 hours or until veal is fork-tender, adding reserved cacciatore sauce as needed to keep veal moist.
- Remove veal from pan; keep warm until ready to use.
- Reserve 2 cups braising liquid; combine with enough remaining cacciatore sauce to yield 6 cups. Keep warm.
Goat Cheese Idaho® Potato Gnocchi: - Cook potatoes in boiling salted water about 45 minutes or until soft throughout; drain.
- Peel while warm; chop fine or press through ricer. Place in large mixing bowl; add 2 cups flour, cheese, egg and salt.
- Knead by hand to form dough, adding flour as needed. Roll dough into 3/4-inch dowels; cut into 1-inch pieces. Roll with fork to mark Gnocchi.
- Cook gnocchi in lightly salted boiling water about 1 minute or until they float to surface.
- Shock in ice water; toss with oil. Refrigerate until ready to use.
Additional Directions: - Add 1/4 cup butter, 1/4 cup almonds and 1/4 tsp Sauté Spice to medium sauté pan.
- Cook until almonds just start to brown.
- Add 1-1/2 teaspoon pepper sauce; reduce slightly.
- Add 1/4 cup cream and 1/4 cup cheese; reduce to nappe (sauce thick enough to coat gnocchi).
- Refresh 5 oz gnocchi in boiling water; drain and toss with cream sauce.
- Slice 5 oz veal; serve with gnocchi.
- Top veal with 1/2 cup cacciatore sauce.
|
Printer Friendly Version »
|
