COLD VEAL SOUP WITH SALSA VERDE
Provided by Amanda Hesser
Categories project, soups and stews, appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Four days before: In a large bowl or plastic container, combine kosher salt, sugar and 2 quarts water. Stir until sugar and salt are dissolved. Using a meat syringe, inject some brine into 4 to 6 places in veal. Place veal in brine; refrigerate 4 days.
- Remove veal from brine, rinse and place in a bowl. Cover with water; let sit 10 minutes. Remove from water, place in a deep pot, and cover with cold water by 1 inch. Add bay leaf and peppercorns, and heat gently over medium heat, skimming occasionally. Do not boil; keep at a bare simmer. Cook until a thermometer inserted into center of meat reads 160 degrees, about 1 hour. Transfer veal to a medium bowl, and strain half the cooking liquid over veal. Let cool. Return pot to stove, and taste remaining cooking liquid. If salty, add water until it tastes balanced. Bring to a simmer. Place celery in a bowl or container large enough to hold broth. When it just reaches a simmer, strain into bowl with celery. Let cool. Then separately chill veal with its liquid, and celery with its broth, in refrigerator.
- Meanwhile, make salsa verde: Preheat oven to 350. Place almonds on a cookie sheet, and toast in oven, about 5 minutes. Remove from oven, and pour warm almonds into a food processor (or mortar). Let almonds cool a few minutes. Then, while warm, add parsley, lovage, capers and 1 tablespoon olive oil, and pulse until coarse (or pound with a pestle). Sauce should be dry and coarse, just bound with olive oil, so add oil sparingly, a few drops at a time. Season with salt and pepper. Set aside.
- To serve: Remove veal from liquid; carve into 1/8-inch slices. Ladle a 1/2 inch of broth and celery into each of six bowls. In each, arrange three slices, overlapping (so that some is above liquid). Dollop about 1 tablespoon of salsa verde on veal. Serve.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 21 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 6 grams, Sodium 538 milligrams, Sugar 10 grams, TransFat 0 grams
VEAL SCALOPPINE WITH FRESH CORN POLENTA AND SALSA VERDE-BROWN BUTTER
One of my favorite dinners growing up was my mother's veal piccata. Her recipe came from an old cookbook called The Pleasures of Italian Cooking, by Romeo Salta, a gift to her from my father. My father had been a devoted fan of Romeo Salta when he was the chef at Chianti in Los Angeles in the fifties. Back then, it was a swinging Italian joint with red-checkered tablecloths, opera 78s blasting, and red wine flowing into the late hours. My mother's (and Romeo's) veal was pounded thin, sautéed, and drenched in a lemony caper-butter sauce. There's nothing wrong with that classic rendition, but, to add another layer of flavor, I brown the butter and finish it with salsa verde, a pungent purée of capers, anchovies, garlic, oregano, and tons of parsley. To get the finest, crispy crust on the veal, I dredge it in Wondra, a finely milled flour sold at most supermarkets. This dish is home-style Italian comfort food at its best.
Number Of Ingredients 23
Steps:
- Cut the veal against the grain into 1/2-inch-thick pieces. Cut the slices into eighteen 1 1/2-ounce pieces (or have your butcher do this for you). Pound the veal between sheets of plastic wrap to 1/8-inch thickness. Season the meat with salt and pepper. Dredge the veal in flour, coating well on both sides. Set the floured veal aside on a baking sheet.
- Heat two large sauté pans over high heat for 2 minutes. Swirl 2 tablespoons oil in each pan, and wait a minute. Shake the excess flour from the veal, and place a single layer in each pan (make sure the pieces of veal are not crowded or overlapping). Cook a minute or two on each side, until the veal is nicely browned. Remove the meat to a baking sheet, and finish cooking the remaining veal, adding more oil to the pan, as necessary.
- Pour the oil out of one of the pans but don't wipe it clean (those crusty bits are tasty). Return the pan to medium-high heat (you will only need one pan to make the sauce), and add the butter. Cook a few minutes, swirling the pan often, until the butter browns and smells nutty. Turn off the heat and wait a minute. Then stir in 1/3 cup salsa verde, 1/4 teaspoon salt, a pinch of freshly ground black pepper, and the juice of 1/2 lemon. Taste for balance and seasoning. Be careful-the butter will be very hot.
- Spoon half the hot polenta onto a large warm platter, and scatter the dandelion greens over the top. Arrange the veal over the greens, allowing some of the polenta and greens to show through. Spoon the salsa verde-brown butter over the veal. Serve the rest of the polenta and remaining salsa verde on the side.
- Using a mortar and pestle, pound the herbs to a paste. (You may have to do this in batches.) Work in some of the olive oil, and transfer the mixture to a bowl. Pound the garlic and anchovy, and add them to the herbs.
- Gently pound the capers until they're partially crushed, and add them to the herbs. Stir in the remaining oil, a pinch of black pepper, and a squeeze of lemon juice. Taste for balance and seasoning.
- Heat a large sauté pan over medium heat for 1 minute. Add 2 tablespoons butter and, when it foams, add the corn. Season with the thyme, 1/4 teaspoon salt, and a pinch of pepper and sauté 3 to 4 minutes, until the corn is just cooked and tender. Stir the corn into the polenta right before serving.
- You can pound the veal and prepare the salsa verde a few hours ahead. You can make the polenta and sauté the corn ahead of time, too. Stir the corn into the polenta at the last minute.
PAN-ROASTED VEAL WITH 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.
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