Funghi Alla Fiorentina Seared Mushrooms With Wilted Arugula Recipes

BRAISED VEAL SHOULDER WITH WILTED ARUGULA

Braised Veal Shoulder with Wilted Arugula image

Provided by Food Network

Number Of Ingredients 18

Ingredients

2 pounds veal shoulder, trimmed, rolled, and tied into 2 rolls about 2 inches diameter
2 medium onions, chopped
3 ribs, celery chopped
1 parsnip, chopped
3 thyme sprigs
1 bay leaf
1/4 bottle white wine
Chicken stock
1/2 cup flour
2 eggs, beaten
2 cups panko bread crumbs
1 leek, washed and chopped
1 potato, peeled and chopped
1/2 gallon veal braising liquid, strained and reduced
1/2 cup heavy cream
1 lemon, zested
2 sprigs fresh tarragon, picked and finely chopped
1/2 cup chopped tomatoes

Steps:

Place veal in salted water. Bring to a boil and reduce to a simmer. When the outside surface of the meat is sealed, remove. In a small rondeau sweat the vegetables, with the thyme, bay leaf, until the onions are clear but without browning. Add the white wine and reduce by 1/2. Add the veal with just enough chicken stock to cover the meat. Bring up to a simmer, cover, and place in a preheated 325-degree oven until tender, about 1 to 2 hours. After braising, remove the rolls and allow to fully cool. Next, slice the rolls into hockey puck sized pieces. Bread only 1 side of the veal piece, first place into the flour, then the beaten eggs, and finally the panko bread crumbs. Be sure to bread only one side. Next heat oil in a saute pan until hot, place pieces into the oil, bread crumb side down, and cook until golden brown.
For the sauce: Sweat the leek and potatoes until the leeks are tender but no brown color. Add the braising liquid and reduce by 1/3. Add the cream and reduce an additional 1/4. Blend the sauce and finish with tarragon and tomatoes.

WILTED ARUGULA

Wilted Arugula image

Serve alongside our Baked Cod with Olives and Rosemary Lentils.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Time 10m

Number Of Ingredients 6

Ingredients

1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
8 ounces baby arugula, rinsed and drained well
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
Freshly ground pepper

Steps:

Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.

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