Veal Ragout With Sage And Garganelli Recipes

VEAL AND SAGE MEATBALLS AND PASTA WITH GORGONZOLA-WALNUT SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Place water on to boil for pasta. When it comes to a boil, salt the water and cook pasta to al dente. Drain.
• While pasta is working, place veal in a mixing bowl and add to it the egg, garlic, sage, bread crumbs, cheese, nutmeg and salt and pepper, to taste. Drizzle a little extra-virgin olive oil into the bowl, mix and roll small 1-inch balls. Arrange balls in a single layer on a nonstick cookie sheet and bake 8 to 10 minutes in a hot oven until meat is golden and firm.
• Toast the walnuts and place them into a food processor. Grind the walnuts and reserve.
• In a deep skillet over medium heat melt butter. Whisk flour into butter and cook a minute then whisk in wine and reduce by half. Whisk in stock, when it bubbles and begins to reduce, stir in the cream and reduce heat to medium low. Simmer to thicken the sauce a bit, 2 to 3 minutes, melt in the Gorgonzola and stir in the ground walnuts then season the sauce with pepper, to taste, and maybe a pinch of salt.
• Shred the greens into thin strips.
• Toss the pasta with the sauce. Serve pasta garnished and topped with a generous mound of greens to mix in as you are eating.

GARGANELLI WITH RAGù ANTICA

Steps:

• In a large soup pot or Dutch oven, heat 3 tablespoons of the olive oil over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until golden brown, 12 to 15 minutes. Add tomato paste and cook, stirring constantly, for 1 minute. Add tomatoes one at a time, crushing them by hand, and adding any juice from the can. Season with salt and pepper to taste. Cover and reduce heat to low.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef, pork, veal and chicken livers, and season with salt and pepper to taste. Cook, breaking the pieces with a wooden spoon, until the meat is no longer pink, about 7 minutes.
• Using a slotted spoon, transfer the meat to the sauce. Add rosemary, sage, bay leaves and Parmigiano rind, if using. Cover, and simmer over low heat, stirring occasionally, for 1 1/2 to 2 hours. Discard rosemary, sage, bay leaves and cheese rind. Adjust salt and pepper to taste.
• Cook the pasta in a large pot of boiling, lightly salted water until al dente (about 2 minutes for fresh pasta, or follow manufacturer's directions for dried), then drain well. Divide the pasta among four plates or bowls, and top with ragù.

VEAL ESCALOPES WRAPPED WITH PROSCIUTTO, SAGE & LEMON (SALTIMBOCCA)

Steps:

• Bash out the escalopes until they are about 5mm thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour.
• Heat the oil and the butter in a large frying pan until foaming, and fry the veal for 4-5 mins on each side until the prosciutto is crisp, then remove from the pan. Add the Marsala wine to the pan and sizzle to make a sauce, scraping any tasty bits off the bottom. Add the lemon juice to taste. Put the veal back in the pan to heat through, then serve with a green salad and some fried potatoes or crusty bread.

VEAL RAGOUT

Steps:

• Brown piece of veal in butter.
• Add water, salt, whole vegetables, herbs and seasonings and braise until the veal is tender- about 45 minutes.
• Add the meatballs to the broth and simmer for ten minutes after the temperature returns to the simmer point.
• Remove solids with a slotted spoon.
• Discard vegetables, herbs, and seasonings.
• Slice the veal into small bite size pieces.
• Make sauce- melt butter, add flour and stir constantly for a few minutes.
• Gradually add broth.
• Add meatballs and veal pieces back to the sauce.
• Add lemon, stir.
• Add cream, stir.
• Serve over rice, pasta or mashed potatoes.

VEAL RAGOUT

Steps:

• In 4-quart Dutch oven over medium-high heat, in hot oil, cook half of the veal until browned, stirring often.
• Remove; set aside.
• Repeat with remaining veal.
• Pour off fat.
• In same Dutch oven, combine soup, water, wine, lemon juice, rosemary, pepper and garlic powder; add carrots.
• Heat to boiling.
• Return veal to Dutch oven.
• Reduce heat to low.
• Cover; cook 45 minutes, stirring occasionally.
• Uncover; add mushrooms.
• Cook 15 minutes or until slightly thickened and veal is fork-tender, stirring occasionally.
• If desired, garnish with fresh parsley.

GARGANELLI WITH SAUSAGE AND MUSHROOM RAGU

Steps:

• For the ragu: To the bowl of a food processor, add the mushroom stems, celery, carrot, onion and garlic. Pulse until finely chopped but not pureed.
• Heat a large Dutch oven with a couple tablespoons of olive oil over medium-high heat. Add the chopped veggies with a pinch of salt and crushed red pepper and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes.
• Add the sliced mushrooms and stir to combine. Cook for 2 minutes. Add the sausage and break up with a spoon, making sure to push down to the bottom of the pan so it can nicely brown. Brown the sausage for 5 minutes.
• Add the wine and reduce by half, 2 to 3 minutes. Add the tomato paste and stir to combine. Add half of the chicken stock (2 cups), the thyme bundle, bay leaves and kosher salt to taste. Bring the mixture to a boil, then lower to a simmer and cook until the sauce has reduced by half, 10 minutes. Add the remaining chicken stock and cook until the sauce is thickened and holds its shape, 15 to 20 minutes more.
• For the pasta: Mound the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
• Using a fork beat the eggs together with the olive oil, water and salt. Then begin to incorporate the flour into the egg mixture with the fork; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous dough, THEN you can start kneading.
• When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple pasta dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately after 1 hour, do not refrigerate.
• Divide the dough in half, then cut off a piece about the size of a tennis ball. (Keep the remaining dough wrapped.) Using your hands, flatten the dough and sprinkle with a little flour. Pass the dough through the pasta machine on the widest setting (#1), then fold each end towards the center like an envelope. Dust with more flour, then pass through the machine again. Repeat this process 3 to 4 times, folding the dough and flouring each time. Decrease the width to #2 and pass through the machine. Fold again and dust with flour. Continue to #3 and repeat, just folding and flouring once until you've reached #5.
• Sprinkle a sheet tray with semolina flour and set aside. Trim the edges of the dough sheet to make a large rectangle. Divide it in half by cutting down the center, then cut the dough into roughly 2-by-1 1/2-inch rectangles. Roll each rectangle around a wooden garganelli dowel to create a cylinder with a triangular tip on either end, and use a little water to secure the seam. Set onto the sheet tray with semolina flour and repeat the rolling, cutting and shaping process with the remaining fresh pasta dough.
• To serve: Set up a large pot of boiling water and generously season with kosher salt. It should be as salty as the sea. Add the garganelli and cook for 2 to 3 minutes. (Work in batches if you like.)
• Meanwhile, add the desired amount of sauce to a saute pan and place over medium heat to warm. Add the cooked garganelli directly from boiling water into the ragu along with a ladle of pasta water. Toss to combine until all the noodles are nicely coated. Add the parmesan cheese and a big drizzle of extra-virgin olive oil. Toss to combine. Plate, then top with more parmesan and a dollop of fresh ricotta cheese.

VEAL RAGOUT WITH SHIITAKE MUSHROOM

Steps:

• Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened.
• Heat oil in a heavy casserole. Add veal and brown lightly on all sides. Remove veal from the pan.
• Add fennel, onion and carrots to the casserole and saute over medium heat until tender. Stir in the garlic and cook a few seconds. Stir in the tomatoes and wine. Bring to a simmer and season with sage, salt and pepper. Return the veal to the casserole.
• Drain mushrooms, reserving the liquid. Cut off any tough stems. Add mushrooms and reserve liquid to the casserole. Cover and simmer over low heat until the veal is tender, about one-and-a-half hours. Taste for seasonings. Stir in enough of the tomato paste to lightly thicken the sauce. Continue cooking, uncovered, 15 minutes longer, then check seasonings again.
• Transfer to a serving dish and garnish with chopped parsley.

VEAL RAGOUT WITH SAGE AND GARGANELLI

Steps:

• In a wide, heavy, flameproof casserole over medium-low heat, melt the butter with half the olive oil. Add the celery, carrot, and onion and sauté until golden, about 5 minutes, stirring occasionally. Heat the rest of the olive oil in a skillet over medium-high heat and sear the meat in a single layer, a little bit at a time, then stir the meat into the casserole with the vegetables. Add the wine, tear the sage leaves by hand and add them, then add the nutmeg. Season with salt and pepper. When the wine has evaporated, about 4 minutes, add half the chicken stock and the milk and simmer, covered, for 1 hour. (Check occasionally, adding more stock or water if the mixture begins to stick to the bottom of the pan.) Meanwhile, bring a large pot of salted water to a boil and cook the garganelli until al dente, about 4 minutes, then drain and transfer to a serving bowl, adding the hot ragout. Top with Parmigiano and serve. VINO A Vino Novello from Tuscany is the right way to go. That or a Beaujolais Nouveau.