Veal Ragu With Gorgonzola 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.

VEAL RAGU WITH CAMPANELLE

Steps:

• Heat a large deep skillet over medium high heat. Add oil and veal and brown for 2 or 3 minutes. Add carrot, onion, garlic and bay, season with salt and pepper, then cook mixture 4 or 5 minutes more, stirring frequently, to soften veggies and combine flavors. Deglaze the pan with 1/2 cup white wine, scraping up all the good bits from the bottom of the pan. Cook the alcohol out of the wine, 1 or 2 minutes. Add broth to the skillet and reduce heat to medium low. Stir in tomatoes and bring sauce to a bubble. Simmer sauce until ready to serve. Add torn basil and wilt the leaves into the hot sauce. Remove bay leaf from the sauce. Toss hot cooked pasta with 1/2 cup, a couple of handfuls, grated cheese. Combine hot pasta and cheese with the veal ragu in a large serving bowl or platter. Serve with extra cheese for topping. Garnish platter with additional basil tops.

VEAL SCALOPPINE WITH GORGONZOLA SAUCE

Steps:

• Boil both stocks together in a medium sauce pan until reduced to one cup, about 10 minutes.
• Remove from heat and set aside.
• Sprinkle veal with salt and pepper.
• Dredge veal in flour to coat, shaking off excess.
• Working in batches, add veal and saute until cooked through, do not over cook, about 2 minutes per side depending on thickness of scallopine.
• Transfer veal to serving platter and tent to keep warm.
• Repeat above steps with remaining veal, adding more oil to skillet as necessary.
• Add reduced stock mixture, cream, 1/2 cup of the chopped tomatoes, 4 TBS of the chopped basil and the tomato paste to skillet.
• Simmer until reduced to a"sauce" consistency, whisking frequently, about 5 minutes.
• Add 1/3 cup of the Gorgonzola and stir until melted.
• Pour sauce over veal.
• Srpinkle with remaining 1/4 cup chopped tomatoes, 2 TBS basil, and 1/3 cup Gorgonzola.

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.

VEAL WITH GORGONZOLA AND SWEET-AND-SOUR RED CABBAGE

Steps:

• Boil both stocks in medium saucepan until reduced to 3/4 cup, about 15 minutes. Set aside.
• Preheat oven to 200°F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, dredge veal in flour, shaking off excess. Sauté veal until brown and cooked through, adding more oil to skillet as needed, about 2 minutes per side. Transfer to baking sheet; keep warm in oven.
• Add wine to same skillet and boil over medium-high heat until liquid is reduced by half, scraping up any browned bits, about 2 minutes. Add stock mixture and boil until liquid is reduced to 1/3 cup, about 2 minutes. Reduce heat to medium. Add cream and Gorgonzola; simmer until cheese melts. Season to taste with salt and pepper. Transfer veal to platter and spoon sauce over. Serve with Sweet-and-Sour Red Cabbage.