Italian Lamb Fricassee

March 28, 2013 · by · 9 Comments
Agnello in Fricassea - Italian Lamb Fricassee

Italian lamb fricassee - fricassea

In French, the term Fricassee refers to some kind of stew, usually with a white sauce, in which cut-up meat is first sauteed and then slow-cooked  with the addition of liquid. However, ask any Italian (or Greek!) and they will tell you that to them “fricassea“  is any type of meat or poultry served in a traditional egg-lemon sauce. The Tuscan side of my family used to make this sauce to recycle meat (usually veal) that had already been boiled. We would make soup with the broth, serve the meat boiled with a side of green sauce, and the next day we would turn the leftovers into a creamy egg-lemon fricassea. There are several regional versions of this quick and easy recipe, some made with chicken and others with a mix of different types of meat, including liver. In Rome, however, the ingredient of choice is lamb, a symbol of the spring holidays (whether you choose to celebrate Easter or Passover), often with the addition of seasonal vegetables, such as baby artichokes. Serve accompanied by your favorite starch: potatoes or rice are great.

lemon

Print
Italian Lamb Fricassee

Prep Time: 10 minutes

Cook Time: 40 minutes

serves 4

Ingredients

  • 2 lb cubed lamb
  • 1 clove garlic
  • 1 medium onion
  • 1 medium carrot
  • 4 tbsp extra-virgin olive oil
  • 1 cup dry white wine
  • 1 large egg
  • 1 lemon
  • salt and pepper to taste
  • 1 tbsp freshly minced parsley, if liked

Directions

Rinse the lamb and pat dry.

mince the garlic and chop the onion and carrot.

heat the oil in a pan, add the garlic, onion and carrot, and cook for about 3-5 minutes on medium heat. Add the lamb and brown it on all sides for about 5 minutes. Add salt and pepper. Pour in the wine and allow it to evaporate on high heat. Lower the heat and allow to cook covered for about 30 to 40 minutes or until done. if there is a lot of liquid, towards the end of the cooking uncover the lamb and allow most of the liquid to evaporate.

In a separate bowl, whisk the egg with the lemon juice until emulsified. remove the lamb from the heat, adjust the salt and pepper, and pour in the egg lemon sauce, stirring quickly. If you like, you can add some fresh parsley. Serve immediately.

http://dinnerinvenice.com/2013/03/28/italian-lamb-fricassee/

This recipe was included in
This American Bite’s roundup of lamb recipes.

Filed Under: Comfort food, Main Dish, Meat, Quick/Easy · Tagged: , , , , , , , , ,

Ezekiel’s Olive Chicken

March 28, 2012 · by · Leave a Comment
Ezekiel's Olive Chicken
Ezekiel's Olive Chicken

Ezekiel’s Olive Chicken

What’s with chicken and prophets? Several Jewish Italian recipes for poultry have Biblical names. Here is one of the most popular examples, which appears in different variations in most cooking books on the topic, from Vitali Norsa, to Servi-Machlin to Joyce Goldstein. It’s not a surprise, because chicken cooked with this technique stays moist and juicy and keeps well for Shabbat! It’s a variation on the basic “pollo in umido”, which Americans call “chicken cacciatore”. The classic recipe is made with a cut-up whole chicken, but if you are in a rush or if you prefer boneless meat, boneless thighs also work well. When I cook boneless meat, I always add the bones to the pot (wrapped in a cloth) and discard them at the end. The bones add tremendous depth to the flavor. You can also add a couple of (koshered) chicken livers.

Print
Ezekiel’s Olive Chicken

Ingredients

  • (4 servings)
  • one chicken, cut into serving pieces 3 or 4 tablespoons olive oil
  • 2 cloves garlic, slightly pressed or minced (depending on your tolerance ;-)
  • 1/3 cup green or/and black olives, pitted
  • 1 bay leaf
  • 3 tablespoons mix of freshly chopped herbs (sage, rosemary and basil or mint or parsley)
  • Salt and freshly ground black pepper to taste
  • 3 or 4 tablespoons olive oil
  • 2 or 3 peeled tomatoes (I use the canned type),
  • 1/3 cup dry wine, red or white

Directions

Rinse the chicken and pat dry.

Heat the olive oil , add the chicken and saute until golden.

Add the salt, pepper, olives, garlic, and herbs, and the chopped (and drained) tomatoes.

Cook for 2 minutes, stirring, then lower the flame and cook covered until tender (about 30 minutes), stirring occasionally.

Now uncover, add the wine, and allow it to evaporate it on high heat.. It's delicious with a side of steamed potatoes or polenta.

http://dinnerinvenice.com/2012/03/28/ezekiels-olive-chicken/

Filed Under: Jewish Italian Cuisine, Main Dish, Meat, Quick/Easy, Shabbat · Tagged: , , , , , , , , , , ,

Roman Lamb Roast

March 26, 2012 · by · 5 Comments
Roman Lamb Roast (Meat)

AGNELLO AL FORNO

The Jewish community of Rome dates back to the second century BCE. Its history is known from several Latin and Greek sources, the Talmud, and inscriptions found in the catacombs. “Rabbinical” Judaism, whose core thoughts are collected in the Babylonian Talmud, originated towards the end of the first century CE, after the Temple of Jerusalem was destroyed. Its center was the academy of Yavneh, which in theory was also in charge of the Jews in the Diaspora. We know from the Talmud that at the beginning of the 2nd century CE, a certain Rabbi Matthias was sent from Yavneh to Rome. However, the Romans did not always accept his authority: the Talmud reports that the leader of the Roman community, Theudas, refused Yavneh’s instructions to modify the way the Passover lamb was butchered.  We gather from these passages that in Judaea the ritual must have been changed after the destruction of the Temple. In most communities around the world, the custom of eating lamb at the seder was eventually abolished “until the Temple will be restored”. However, because of Theudas’s  refusal to follow the dictates from Yavneh, the Roman community continued to prepare the Passover lamb as always (until even Yavneh gave in and accepted the difference). To this day, Roman Jews (who are very proud to be neither Ashkenazic nor Sephardic) serve lamb at their Seder.

Print
Roman Lamb Roast (Meat)

Ingredients

  • (serves 6-8)
  • 1 leg* of lamb or lamb shoulder ( about 3 to 4 pound)
  • 5 cloves garlic, peeled
  • 4 fresh rosemary sprigs
  • pieces of lemon peel, or chili peppers, or sun dried tomatoes, if liked
  • 5 tablespoons dry white wine (pinot gris, riesling or chardonnay)
  • extra-virgin olive oil
  • salt and freshly ground pepper to taste

Directions

*Lamb shoulder is more widely available than leg, because of how labor intensive removing the sciatic nerve is (a requirement of Jewish dietary laws). One of the few kosher butchers in the US who carry lamb leg is Bisrakosher in NY (and their lamb is grass-fed).

Preheat oven to 400 F:

Rinse the lamb, dry with paper towel, and make some small incisions into the meat with a small pointed knife. This technique has a not-so-kosher name, itâ??s called â??lardingâ?? the lamb.

Remove the leaves from 2 of the rosemary sprigs and cut the garlic cloves into 4 parts length-wise.

Cut the lemon peel or sun dried tomatoes into pieces if using.

Insert 3/4 of these rosemary needles, garlic and the lemon or tomato into the cuts.

Combine the remaining 1/4 with about 1/2 cup oil and some pepper.

Brush the lamb all over with olive oil, sprinkle with salt and pepper and drizzle with 4-5 tablespoons dry white wine (or a mix of lemon and wine), and place in a roasting pan.

Roast for about 1/2 hours or until cooked inside and golden-brown on the outside.

In general, lamb should be roasted for about 25 minutes per pound, or until a meat thermometer inserted in the roast reads 150.

Turn the lamb halfway through the cooking, and baste every 15 minutes with the herb/oil emulsion and the pan juices.

Remove the lamb from the oven and allow it to rest covered for at least 15 minutes before serving.

http://dinnerinvenice.com/2012/03/26/roman-lamb-roast-meat/


Filed Under: Holiday Food, Jewish Italian Cuisine, Main Dish, Meat, Passover, Traditional · Tagged: , , , , , , , , ,

Tortino d’Azzima – Matzo Pie

March 22, 2012 · by · 4 Comments
Tortino d’Azzima (Matzo Pie) (Meat or Parve)

Tortino d’Azzima (Matzo Pie) (Meat or Parve)

This recipe was my contribution to my friend Tori’s Passover Potluck project 2012. Check out the more detailed intro and my step-by-step pictures on her blog, here (you will also love all her yummy recipes!).

Print
Tortino d’Azzima (Matzo Pie) (Meat or Parve)

Ingredients

  • MATZO PIE INGREDIENTS
  • Extra virgin olive oil (to taste)
  • 2 boxes (about 10 oz. each) matzo (more or less)
  • 2 lbs. cleaned Swiss chard or baby spinach
  • 2 lbs. artichoke hearts (frozen is ok)
  • 2 lbs. asparagus or mushroom, cleaned and sliced
  • 1 cup dry white wine
  • 6 garlic cloves
  • 2 quarts cold chicken broth (for soaking the matzo- sub vegetable broth for vegan mod.)
  • 3 eggs (optional)
  • Salt and pepper to taste
  • SUGO D'ARROSTO (ROAST JUICE) INGREDIENTS
  • Extra virgin olive oil
  • Garlic Cloves
  • Rosemary
  • 4 oz. ground meat (optional)
  • 1 piece marrow bone (optional)
  • Salt and pepper to taste

Directions

Preheat your oven to 350 degrees F.

Clean the vegetables, discarding the tougher parts of the artichokes and asparagus.

Cut the asparagus into small pieces, slice the artichokes very thinly (if using frozen, partially defrost first), and chop the spinach.

Blanch the spinach for about 5 minutes in a covered pot with a few tablespoons of water (you can also do this in a covered platter in your microwave).

Allow to cool down, then drain and squeeze the liquid out by pressing it into a colander in your sink.

Prepare three separate skillets on your stovetop, with at least 2 tablespoons of oil in each.

Heat the oil and add 2 whole cloves of garlic to each skillet.

Place the artichokes in one skillet, the asparagus or mushrooms in another, and the spinach in another.

Add 1/2 cup of white wine each to the artichokes and the asparagus/mushroom skillets and salt to taste.

Turn heat on those two skillets to medium. Allow the vegetables to simmer in the wine till it evaporates.

Add 1/3 cup of water to the artichokes, and cover both the artichokes and the asparagus.

Turn heat to low.

Salt the spinach skillet to taste (do not add any wine). Turn heat to low.

Cook all 3 vegetables separately on low heat until very moist and tender, adding some water if they start sticking to the skillet, or if they dry out. Cooking times may vary between 15 and 20 minutes.

Discard the garlic cloves and set the three vegetables aside. If they feel too dry, add a few tablespoons of broth.

Make sure you have some “sugo d’arrosto”* (roast juice) ready, or make some following my instructions at the bottom of this recipe.

Soak the matzahs in cold chicken broth. For a prettier result, soak them briefly (about 10 minutes), a few at a time, not allowing them to crumble (if you soak them for a short time, they might still split in 2, but they will be easy to “re-compose” in the pan).

For a softer, kugel-like texture, soak the matzahs for at least 40 minutes until very soft, break them down with your hands into a “mush” and then squeeze the liquid out (some people prefer this texture and they don’t mind the fact that it looks less “pretty”).

Line the bottom of a baking pan with about ¼ of the soaked matzah. splitting some in ½ or 1/3 as needed to completely fill the perimeter.

Brush or drizzle with a little “sugo di arrosto” and with about 1/3 cup broth (if you mush the matzah you will need to use less broth; whole matzahs, more broth), and then layer most of the spinach (reserve about ¼ for the top); follow with a layer of matzah, a little more “sugo d’arrosto” and broth, and the artichokes (set aside ¼ of all the vegetables) ; again matzah, roast juice, broth, and the asparagus. You can just top with the asparagus or make a final layer of matzah and top with roast juice.

Break the eggs and whisk them with 1 cup leftover broth.

Pour the mix over the pie slowly, trying to cover it evenly and allowing it to penetrate down the sides (if you are serving this dish as a side and prefer a lighter version, or if you are making a vegan modification, you can skip the eggs).

Bake for about 40-45 minutes. Half-way through the baking, check the pie, and if it feels too dry, add some more broth, concentrating it on the perimeter of the matzahs. You can also cover it with foil for the second half of the baking.

TO MAKE SUGO D'ARROSTO (ROAST JUICE)

Roast some beef with olive oil, garlic and rosemary leaves.

When the meat is done, remove it and strain the pot juices, which you will add to the matzah pie (if it’s not Passover, the roast juices also make an awesome pasta sauce!).

If you don’t need to make a whole roast beef, you can make a “fake” roast juice sauce by heating some olive oil in a skillet, and cooking a small amount of ground meat in it with a few whole cloves of garlic, some rosemary, salt and pepper. And if you are vegetarian or vegan, just heat the oil with garlic and rosemary and skip the meat!

http://dinnerinvenice.com/2012/03/22/tortino-dazzima-matzo-pie-meat-or-parve/

Filed Under: First course, Holiday Food, Jewish Italian Cuisine, Main Dish, Non-Dairy, Passover, Traditional, Vegetarian · Tagged: , , , , , , , , , ,

Malachi’s Chicken

March 12, 2012 · by · Leave a Comment
Malachi's Chicken
Malachi's Chicken

Malachi’s Chicken

Print
Malachi’s Chicken

Ingredients

  • 4 pounds of chicken cut in pieces
  • 4 tablespoons olive oil
  • 1 white onion, finely chopped
  • a few sprigs of rosemary
  • 2 tablespoons of flour
  • 1 cup of chicken stock
  • 2 tablespoons tomato paste
  • 1/2 cup white wine

Directions

Place the chicken in a large skillet or pot in 2 tablespoons of hot olive oil, add salt and pepper to taste and the wine, and cook for about 20 minutes, turning occasionally..

In a different pan cook the chopped onion and the chopped rosemary in 2 tablespoons of hot olive oil.

When the onion is turning translucent, add a mixture of the flour and chicken stock (be careful to avoid lumps) and cook stirring for 5 more minutes..

Pour the mixture of onion and rosemary cooked in oil with the broth and flour mixture on the chicken, and add the tomato paste.

Cook on medium heat for about 20 more minutes (or till cooked), stirring occasionally.

Decorate with a few leaves of fresh oregano.

http://dinnerinvenice.com/2012/03/12/malachis-chicken/

Filed Under: Jewish Italian Cuisine, Main Dish, Meat, Quick/Easy, Shabbat · Tagged: , , , , , , , , ,

Swiss Chard Ravioli

February 29, 2012 · by · 1 Comment
Swiss Chard Ravioli (Dairy or Meat)

Swiss Chard Ravioli

Concealed identities and hidden truths are the markers of the Jewish holiday of Purim, both in its exterior celebrations (the costumes) and in its deeper meaning.  Much like a Shakespearean Comedy of Errors, on the surface the Megillat Ester is deceivingly simple and seemingly random in its sequence of events. The protagonists are assimilated, “comfortable” Jews living in a foreign land (Persia), afraid to reveal their identity, and it is the only book in the Tanakh (Bible) that makes no reference to God. Purim is the plural of the Persian term Pur (lots),those lots that Haman had cast to determine the fate of the Jews – as if to imply that our fate is a game of chance. On the other hand, this story seemed so relevant to our sages that it was included in the Biblical Canon, while the heroism and miracle of Hanukkah were left out. One of the greatest Torah scholars of the Middle Ages, Rambam (Maimonides) even maintains in his Code of Jewish Law that in the Messianic Age “All the books of the prophets and the sacred writings in the Bible will be annulled, with the exception of the Book of Ester” (Hilkhot Megillah 2:18).

The story of Purim is not easy to decipher: adding to the tease is the fact that the Queen’s name itself, Ester, comes from the word “saiter”, ‘conceal’, while the name of the book, Megillah, derives from the root “galal”, which means ‘to roll’, since we read it in a scroll, but also “to reveal”, as if to say that the very act of wrapping, concealing, was really meant to reveal some mysterious truth. Talking about concealments: even the Hebrew name for ‘World”, olam, comes from “alum“: ‘hidden’. The traditional interpretation is that all these apparent riddles playing with the idea of concealment are meant to remind people that it’s up to them to discover the true miracle of God’s presence in apparently random events and everyday things. In this sense, Ester’s fasting and finding the courage to reveal her identity to the king and ask him to save her people – was just as big a miracle as the parting of the Red Sea.  The fascination with this motif was always so strong that Jewish culinary traditions all over the world have mirrored it in their holiday dishes, creating foods that hide (usually pleasant) surprises below the surface.

One of our Italian answers? Of course… ravioli! I am posting a version with ricotta both because I always prefer dairy, and because there is a custom to skip meat on Purim: the Talmud relates that that was what Queen Ester had to do in the palace of Ahasuerus, since she had no access to kosher meat (her husband the king was not Jewish). However, the carnivores among you can just scroll down toward the end of the recipe, and see how to make a meat version.

 

Print
Swiss Chard Ravioli (Dairy OR meat)

Ingredients

  • Serves 4
  • Filling
  • 1 lb swiss chards or a mix of greens
  • ½ lb whole milk ricotta cheese
  • 1 cup freshly grated parmigiano cheese
  • salt to taste
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic
  • salt
  • nutmeg to taste
  • To dress:
  • ¼ cup butter
  • a few sage leaves
  • freshly grated parmigiano to taste :
  • To make the fresh pasta
  • 2 ½ cups all-purpose flour
  • 3 eggs

Directions

Discard the stalks or any white parts from the chard, and cook it for 2 or 3 minutes with a few tablespoons of water (you can also microwave it on high on a covered platter for 1 minute): drain, squeeze to remove excess liquid, and chop finely.??

Heat the olive oil in a pan, add a clove or two of garlic, cook for one minute, add the chard and a little salt and cook for 5 minutes, stirring often.

Place the ricotta in a bowl, add the chard and the parmigiano, the nutmeg, and salt and pepper to taste.

Add a walnut-size amount of ricotta and chard filling at regular spacings on your fresh pasta sheet. Press around the filling with your fingers and seal with the tongs of a fork. Since it’s Purim, cut the ravioli with a fun-shaped cookie cutter leaving the filling in the center of each.

You can also cut the dough into triangles (in honor of Haman’s Star-Treck ears) with a sharp knife.

Cook the ravioli for about 5 minutes in a large pot of salted boiling water; drain with a slotted spoon and serve drizzled with butter cooked for one minute with a few leaves of fresh sage, and grated parmigiano to taste.

*** to make the pasta, shape about 2 ½ cups of 00 or all-purpose flour into a well on your work surface; . add 3 eggs in the center and knead into a smooth dough. Allow torest for about 20 minutes covered in plastic wrap. Roll the dough into a thin sheet with a rolling pin or pasta machine.

*** for a meat version, replace the ricotta with about 8 ounces ground veal or beef (or a mix). While you are blanching the chard, heat a little oil in a pan and add a “soffritto” (“mirepoix” of minced 1/2 carrot, 1/2 onion, 1/2 celery stick); cook briefly, add the meat and little white wine, cook for a minute or two, add the chard and cook for a couple more minutes.

Allow to cool, “tie” with a couple of eggs, flavor with nutmeg and little salt, and use this mix to fill the ravioli.

Skip the parmigiano, and instead of dressing with butter, stick to a rich sugo d’arrosto (roast meat sauce).

Buon Appetito!

http://dinnerinvenice.com/2012/02/29/swiss-chard-ravioli-dairy-or-meat/

 

 

 

Filed Under: Comfort food, First course, Jewish Italian Cuisine, Main Dish, Pasta and Rice, Purim, Traditional, Vegetarian · Tagged: , , , , , , , , , ,

Fragrant Stew with Wine and Herbs

December 29, 2011 · by · Leave a Comment
Fragrant Stew with Wine and Herbs
Fragrant Stew with Wine and Herbs

Fragrant Stew with Wine and Herbs

My husband and I are almost vegetarian, meaning that we tend to forget about meat and to serve it only when we have guests who expect it. But a few of you have been asking for a winter-appropriate meat dish, and here you go! You are going to love this slow-cooked recipe, because it’s very simple and yet elegant. Perfect for a date! As always with Italian cuisine, don’t skimp on the ingredients. Use a wine that you would actually enjoy drinking – it will cost more, but it’s totally worth it! Just think of this as a special occasion dish. Wines that work well are dry and with a lot of body: Barolo, Chianti, Super-Tuscans, Bordeaux, etc. The meat should be cut into approx. 1″ cubes.

Print
Fragrant Stew with Wine and Herbs

Ingredients

  • (serves 4-6)
  • 2 pounds beef for stew
  • 2 large onions
  • 1 bottle dry red wine
  • 2 tablespoons potato starch
  • 6 cloves garlic, each cut into 4 lenghth-wise
  • 1 carrot
  • a small rosemary sprig
  • a few sage leaves
  • 4-5 juniper berries
  • 1 tablespoon balsamic vinegar
  • extra-virgin olive oil
  • salt and pepper

Directions

With a sharp knife, make a small cut in each cube of meat and insert a piece of garlic in each cut. Marinade the meat for 24 hours with the wine, vinegar, garlic, juniper berries and herbs.

Heat 4 tablespoons oil in a heavy pot, add the sliced onion and cook for 2-3 minute.

Drain and dry the meat, dip it in potato starch, and brown it on all sides.

Remove the meat and set aside; cook the onion on medium/low heat for 10-15 more minutes or until soft, adding a couple of tablespoons of water if necessary to prevent it from burning.

Return the meat to the pot (you can also use a slow-cooker) with at least ½ of the marinade liquid, add salt and pepper, and simmer for at least 3 hours or even longer on low heat. It can take closer to 4 hours, depending on the cut of meat: when it's ready, it will fall apart easily if you test it with a fork.

Enjoy with potatoes or polenta, or some crunchy Italian bread.

Some people prefer to remove most of the rosemary and sage leaves before serving.

http://dinnerinvenice.com/2011/12/29/fragrant-stew-with-wine-and-herbs/

Filed Under: Comfort food, Jewish Italian Cuisine, Main Dish, Meat, Quick/Easy, Shabbat, Thanksgiving · Tagged: , , , , , , , , , , , ,

Meatballs, Jewish-Italian Style

December 12, 2011 · by · Leave a Comment
Meatballs, Jewish-Italian Style
Meatballs, Jewish-Italian Style

Meatballs, Jewish-Italian Style

We have many versions of meatballs. You can use leftover cooked meat instead of raw meat for an even tastier version! Leftover roast beef or brisket are great! You can add 4 tablespoons of very finely chopped olives for a different flavor. You can add leftover cooked spinach, drained well and chopped (in this case decrease the amount of the bread/broth mixture). You can add plumped currants and pine nuts, and end the cooking with some lemon juice, for a sweet-and-sour Sephardic touch. Also try substituting mashed potatoes for the bread/broth mixture.
Try them all!

Print
Meatballs, Jewish-Italian Style

Ingredients

  • 2 bread rolls or slices, crusts removed (they can be a couple of days old)
  • 2/3 cup chicken or vegetable broth
  • 3 salami slices, finely chopped
  • 1 lb ground beef (or a mix of beef and veal)
  • 1 large egg, slightly beaten
  • 2 tablespoons fresh flat parsley, finely chopped
  • 1 garlic clove, very finely chopped (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon nutmeg
  • 1 cup plain bread crumbs
  • salt and pepper to taste
  • 3 tablespoons extravirgin olive oil
  • 1/2 cup white wine

Directions

Soak the bread in the broth forabout 5-10 minutes).

In a bowl, put 3 tablespoons of this mixture.

Combine with the garlic, parsley, salami, beef, salt and pepper.

Stir in the egg and using wet hands shape the mixture into about 10 or 12 meatballs.

Spread the breadcrumbs into a dish and roll the meatballs in them till they are evenly coated.

Heat the olive oil in a pan and cook the meatballs over high heat till golden on both sides.

Add 1/2 cup of dry white wine and let it evaporate on high heat.

Then add either 1 cup hot broth or 1 cup of salted diced tomatoes in their water, and cook covered over medium heat for 30 minutes, adding liquid if necessary.

Serve with a side of vegetables.

http://dinnerinvenice.com/2011/12/12/meatballs-jewish-italian-style/

Filed Under: Jewish Italian Cuisine, Main Dish, Meat, Quick/Easy, Special Diet, Sustainable · Tagged: , , , , , , , ,

Veal Strips in Sweet-and-Sour Sauce with Grapes

December 1, 2011 · by · Leave a Comment
Veal Strips in Sweet and Sour Sauce

Veal Strips in Sweet and Sour Sauce

Print
Veal Strips in Sweet-and-Sour Sauce with Grapes

Ingredients

  • (Serves 4)
  • 1 and 1/2 pound veal breast cutlets, cut into strips
  • 1 cluster dark grapes (3/4 pound)
  • 3 tablespoons extra-virgin olive oil
  • salt and pepper to taste
  • 1/2 quart dry red wine
  • 1/2 cup grape juice
  • 1 scallion
  • 2 bay leaves
  • 1/2 teaspoon black peppercorns
  • 1 pinch cinnamon
  • 2 teaspoons sugar
  • 2 ladlefuls hot meat or chicken stock
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon potato starch or corn starch

Directions

To make the sweet-and-sour sauce, place the wine, stock, grape juice, thinly sliced scallion, and spices in a saucepan, and bring to a boil.

Simmer uncovered until reduced to one half.

Caramelize the sugar in a small skillet: start on high heat and lower the flame as the sugar starts melting, adding 2 tablespoons of water and the balsamic.

Pour the caramel into the wine broth.

Gradually incorporate the corn starch or potato starch, and allow the sauce to thicken for a few more minutes on low heat, removing any clumps, and the bay leaves, with a slotted spoon.

Heat the olive oil in a large skillet, and sauté the veal strips, seasoning with salt and pepper.

Add the sweet-and-sour sauce and the grapes (halved), and cook for 5 more minutes, stirring continuously.

Serve hot.

**This recipe is great for those who are gluten free

http://dinnerinvenice.com/2011/12/01/veal-strips-in-sweet-and-sour-sauce-with-grapes/

Filed Under: Gluten Free, Hanukkah, Jewish Italian Cuisine, Main Dish, Meat · Tagged: , , , , , , , ,

Turkey or Veal Roast with a Surprise

October 10, 2011 · by · Leave a Comment
Tukey or Veal Roast with a Surprise (Meat)

Turkey or Veal Roast with a Surprise (Meat)

On the holidays, I usually serve dairy at lunch and meat for dinner. This colorful “roast”, which is actually cooked on the stove, usually “wows” guests. It’s much easier than it looks! 
If you prefer, instead of the boiled eggs you can use a thin frittata made with eggs and chopped parsley or spinach. It’s filling, so I would serve it after a vegetable soup or a light broth-based pasta soup.

Print
Tukey or Veal Roast with a Surprise (Meat)

Ingredients

  • 3 slices Hungarian salami and 3 slices good pastrami
  • 1 boneless turkey breast in one piece, about 2 pounds, butterflied (or veal)
  • 1 tablespoon (or more) freshly chopped parsley
  • 2 boiled eggs
  • 1 1/2 tablespoon plain bread crumbs
  • 1/2 a medium onion, chopped finely
  • one small carrot, chopped finely
  • one celery stick, chopped finely
  • 2 cloves garlic (one whole, one minced)
  • 1 ripe tomato, completely seeded, salted and drained.
  • 1 1/2 tablespoon plain bread crumbs
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup dry white wine (do not use “cooking wine”)
  • salt and black pepper

Directions

Boil the eggs, peel them and eliminate a small white slice from the ends, so that ,when sliced, all the slices will contain some yolk.

With the flat side of a mallet, pound the turkey breast or veal to a ½-inch thickness, and season with pepper.

Grind the cold cuts very thin (best to do this with a food processor), combine them with a tablespoon of bread crumbs, the parsley, the garlic, little pepper, and a touch of nutmeg if liked. Spread the filling over the center of the meat leaving the ends untouched.

With a spoon, thin the filling out in the center to accomodate the eggs.

Add two thin slices of tomato (only the pulp, completely seeded and well drained!) – in absence of a tomato you can use a couple of spinach leaves, or peeled fillets of red roasted peppers.

Fold the edges of the meat over the filling, closing it on all sides, and tie well with kitchen string.

Heat 4 tablespoons of olive oil (you can use only 2 if using veal, which has more fat, but need more for turkey) in a large sauteuse pan, with a clove of garlic.

Add the meat and allow it to brown on all sides, about 5 minutes.

Add the wine and let it evaporate. Add the chopped onion, carrot, celery ,one cup of hot water, salt and pepper, and cook covered on medium/low heat for about 1 hour and 15 minutes, then uncover and allow the sauce to thicken.

Transfer onto a platter, slice, and serve with the sauce.

http://dinnerinvenice.com/2011/10/10/tukey-or-veal-roast-with-a-surprise-meat/

Filed Under: Holiday Food, Jewish Italian Cuisine, Main Dish, Meat, Shabbat, Sukkot, Thanksgiving · Tagged: , , , , , , , , ,
Next Page»