Pan Roasted Veal With Salsa Verde Recipes

ROASTED BONE MARROW WITH SALSA VERDE AND CAVIAR

Roasted Bone Marrow with Salsa Verde and Caviar image

Provided by Michael Symon : Food Network

Time 8h45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 marrow bones (veal femur bones), spilt in half lengthwise
1/2 cup extra-virgin olive oil
1/3 cup finely chopped fresh parsley
2 tablespoons salt-packed capers, rinsed and finely chopped
1/2 teaspoon chili flakes
2 anchovies, rinsed and finely chopped
1 shallot, finely minced
1 clove garlic, grated
1 jalapeno, seeded and minced
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
1 demi baguette
Extra-virgin olive oil, for brushing
Sturgeon caviar, for serving

Steps:

For the marrow bones: Submerge the marrow bones in ice water to soak overnight in the refrigerator. This is to draw out any impurities that they're holding onto. The marrow will become slightly less pink and begin to turn white.
For the salsa verde: In a mixing bowl, combine the olive oil, parsley, capers, chili flakes, anchovies, shallots, garlic, jalapeno and lemon zest and juice. Season with salt and pepper and let stand at room temperature for at least 15 minutes to let the flavors meld.
Preheat the oven to 375 degrees F. Preheat a grill pan over medium-high heat.
Remove the bones from the ice water and pat dry. Discard the water. Line up the marrow bones on a half sheet tray and roast until the marrow in the center is very soft and molten, about 7 minutes.
For serving: Slice the baguette on a diagonal with a serrated knife, brush with olive oil and grill on both sides until toasted, about 1 minute per side.
Add the roasted marrow to a plate or platter. Spoon the salsa verde over the top, followed by the caviar. Serve with the grilled bread on the side.

PAN-ROASTED VEAL WITH SALSA VERDE

Pan-Roasted Veal with Salsa Verde image

Categories Fish Roast Veal White Wine Gourmet

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

2 large garlic cloves
5 bottled flat anchovy fillets
a 3-pound boneless veal shoulder roast, rolled and tied
2 tablespoons olive oil
3/4 cup dry white wine
1 to 2 cups water
Accompaniment:Salsa verde

Steps:

Mince garlic with anchovies. If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
Pat veal dry. In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it. Transfer veal to a plate. In oil remaining in kettle cook anchovy mixture, stirring, 1 minute. Add wine and boil 1 minute.
Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water as needed (about 3 tablespoons at a time; do not let liquid completely evaporate‑there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until an instant-read thermometer inserted in thickest part registers 155° F. for medium.
Transfer veal to a cutting board and let stand 10 minutes. Skim any fat from liquid in kettle. Add 1/3 cup water and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
Transfer pan juices to a platter. Cut veal crosswise into 1/2-inch-thick slices and discard string. Arrange slices over pan juices and spoon salsa verde over meat.

ROAST LEG OF LAMB WITH SALSA VERDE

Roast Leg of Lamb with Salsa Verde image

Provided by Giada De Laurentiis

Categories Lamb Onion Roast Easter Dinner Lemon Mint Parsley Capers Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
1/2 cup chopped fresh Italian parsley
1/3 cup finely chopped green onions
1/4 cup chopped fresh mint
1/4 cup salted capers, soaked in cold water 30 minutes, or brined capers, drained, chopped
1 tablespoon grated lemon peel
1/2 teaspoon dried crushed red pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
1 5 1/2-pound boneless leg of lamb, butterflied, trimmed
1 tablespoon minced garlic

Steps:

Stir first 10 ingredients in large bowl for salsa verde. Place lamb on work surface, smooth-side down. Sprinkle lamb with salt and pepper, then garlic. Rub 1/4 cup salsa verde into lamb. Roll up lamb. Using kitchen string, tie lamb every 2-inches to hold together. (Lamb and salsa verde can be prepared 1 day ahead. Cover separately and chill. Let lamb and salsa verde stand at room temperature 1 hour before continuing.)
Preheat oven to 450°F. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120°F for medium-rare, about 1 hour and 20 minutes. Let stand at room temperature 15 minutes. Transfer lamb to cutting board; remove kitchen string. Cut crosswise into thin slices. Arrange sliced lamb on platter. Spoon some salsa verde over. Serve lamb, passing remaining salsa alongside.

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