Veal Medallions In A Basil Crust With Aubergine Puree Parmesan Cheese And Black Truffle Recipes

VEAL MEDALLIONS IN A BASIL CRUST WITH AUBERGINE PUREE, PARMESAN CHEESE, AND BLACK TRUFFLE

Steps:

• Clean the fillet of veal. You can ask your butcher to do this. Season with salt and pepper and brush all over with pesto sauce. Wrap the veal in the pork gut strings. Set aside.
• To make the aubergine puree. Peel the skin of the aubergine and set aside. In a large stockpot with 1-inch of water and a steamer basket, place the aubergine and steam for 20 minutes. Remove and puree in a food processor. In a medium sized saucepan heat 1 tablespoon olive oil add the pureed aubergine, basil leaves, truffles, and shallots. Flavor the mixture with salt, pepper, and drizzle with more olive oil.
• In a medium sized saucepan, sear the fillet in olive oil until brown on all sides and cooked to desired doneness.
• Save the veal pan drippings, keeping it in a small saucepan at low heat.
• In separate small skillet, pour enough olive oil to about 1/4-inch deep and heat on medium-high heat. When the oil is hot, fry the peels of the aubergine until crispy and browned. Drain on paper towels. Set aside.
• To serve, spoon 3 scoops of aubergine puree, 3 medallions of veal on top, and cover in veal sauce. Garnish with fried peels and black truffles.

VITELLO BOCCE-- VEAL MEDALLIONS WITH PROSCIUTTO & MOZZARELLA

Steps:

• Over high heat, preheat a sauté pan large enough so veal medallions do not overlap. Dredge medallions in flour, shaking off excess. Add olive oil to pan. and sear medallions on both sides until lightly golden.
• Remove medallions and place on towel-lined plate. Drain excess oil from pan and add shallot. Sauté until translucent, about 1 minute. Deglaze pan with white wine, reducing by half. Scrape bottom with wooden spoon to release bits of veal that are stuck. Add veal stock, salt and pepper, rosemary and tomato purée, stirring to incorporate. Bring to a boil and reduce heat to medium-high. Return veal to pan.
• Top each medallion with a slice of prosciutto and mozzarella cheese. Cover pan loosely and simmer for 2-3 minutes until cheese melts. Plate three medallions per serving and return sauce to heat. Add butter and whisk, mixing well. Simmer until melted and sauce has a creamy consistency. If it is too thick, add a little more stock. Spoon sauce over veal and serve hot.
• Suggested wines:.
• 2002 Frescobaldi Nippozano Riserva Chianti.
• 2000 Franco Fiorina Barbaresco.

VEAL SCALOPPINE WITH GORGONZOLA SAUCE

Steps:

• Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
• Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
• Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
• Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.

BASIL-CRUSTED VEAL CHOPS

Steps:

• Preheat oven to 450°F. Mix basil, 1/4 cup breadcrumbs, Parmesan, butter and mustard in small bowl. Season with salt and pepper.
• Pat veal chops dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof skillet over high heat. Add veal. Cook until brown, about 1 minute per side. Remove from heat. Press basil mixture onto top of veal chops. Sprinkle 1 tablespoon remaining breadcrumbs over each. Roast in oven until cooked to desired doneness, about 15 minutes for medium-rare.

LIDIA'S VEAL AND EGGPLANT GRATINATE (FOR ONE)

Steps:

• Preheat oven to 400 degrees. If using eggplant, cut off ends and slice off two long strips of skin, one on each side. With 1 skin side up, so that each slice will have skin on both sides, slice eggplant lengthwise, 1/4inch thick. Sprinkle with salt and pepper, and dredge lightly in flour. If using zucchini, slice on diagonal, 1/4 inch thick.
• In a 6- to 8-inch ovenproof skillet (see Note), heat 1 tablespoon oil. Brown vegetable slices lightly on both sides, working in batches if necessary to avoid crowding pan. Add more oil as needed to keep pan lightly oiled. Remove and drain on paper towels.
• Sprinkle veal or chicken with salt and pepper, and dredge lightly in flour. Melt butter in same pan until it bubbles, then brown meat lightly on both sides. Remove and drain on paper towels. Add shallot to pan and cook, stirring, until slightly softened, about 2 minutes. Pour in wine and simmer until syrupy.
• Turn off heat and place pieces of meat in skillet. Lay basil leaves or parsley over them, then arrange vegetable slices on top. Spoon tomato sauce over, sprinkle cheese on top, and pour about 2 tablespoons water (more or less, depending on thickness of tomato sauce) around edges of pan. Bake 8 to 10 minutes, until meat is cooked through and liquid in bottom of pan is thickened. Sprinkle with torn basil or chopped parsley; serve with crusty bread.