Braised Veal Rolls With Pasta And Olives Food

VEAL PARM WITH SPAGHETTI

Steps:

• For the sauce and pasta: Add the pancetta and a bit of olive oil to a medium pot over low heat. Cook to render the fat, about 10 minutes. Add the onions and season with a large pinch of salt and a small pinch of crushed red pepper flakes and cook, stirring occasionally, until the onions are soft and translucent, 5 to 6 minutes. Add the garlic and cook until aromatic, 1 minute.
• Add the tomatoes, then fill the can halfway with water and add that. Season to taste. Bring the sauce to a boil, then reduce to a simmer and cook, stirring and tasting occasionally and adjusting the seasoning as needed, until thick, at least 30 minutes. (If the sauce reduces too much, add additional water.)
• Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions. Drain and set aside.
• For the veal: Line 2 baking sheets with wire racks and set aside. Beat the eggs in a shallow dish with a splash of water. Add the panko and Parmesan to another shallow dish. Add the flour to a third shallow dish. Heavily sprinkle the veal with salt. Dredge the veal pieces in the flour and shake off excess. Dip in the egg mixture, then coat both sides with breadcrumbs. Place on one of the rack-lined baking sheets.
• Preheat the broiler with the rack on the highest setting.
• Fill a medium pan with olive oil about 1/4-inch deep and heat over medium-high. Brown 1 piece of veal until golden brown, about 2 minutes per side. Blot on a paper towel to remove the excess oil and place on the clean cooling rack. Repeat with the second piece of veal.
• Evenly coat each veal piece with a few spoonfuls of sauce, a sprinkle of Parmesan and an even layer of mozzarella. Broil until the cheese has browned, 4 to 6 minutes.
• Discard the oil in the veal pan and wipe clean with a paper towel. Add the pasta and the remaining sauce to the pan; toss to combine. Sprinkle with Parmesan and drizzle with olive oil. Toss again to fully coat the pasta.
• Twirl half the pasta on a plate using tongs, then top with some sauce and a sprinkle of Parmesan. Place the veal next to the pasta and garnish with the basil. Serve with a small ramekin of extra sauce topped with a sprinkle of Parmesan. Repeat to make one more serving.

BEEF ROLLS WITH PARMESAN, PINE NUTS, OLIVES, AND CAPERS

Steps:

• Make tomato sauce:
• Cook tomatoes with garlic, salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until tomatoes have broken down and sauce is thickened, 8 to 12 minutes.
• Make filling:
• While tomatoes are cooking, pulse olives, capers, and 2 tablespoons pine nuts in a food processor until coarsely chopped and transfer to a bowl. Stir in bread crumbs, cheese, 2 tablespoons parsley, 1 tablespoon oil, and remaining 1/8 teaspoon pepper.
• Pulse tomato sauce in cleaned processor until coarsely puréed, then return to saucepan and keep warm.
• Make beef rolls:
• Pound meat between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/8 inch thick, then cut each piece in half crosswise. Sprinkle 1 piece of beef evenly with one fourth of filling. Starting with a long side, roll up beef, then tie in 3 places with kitchen string. Season beef roll well with salt and pepper. Make 3 more rolls with remaining beef and filling. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until just beginning to smoke, then cook beef rolls, turning, until well browned on outside, 3 to 4 minutes for medium-rare. Let beef stand 5 minutes. Cut off kitchen string and halve each roll diagonally.
• Spoon sauce onto 4 plates, then top with beef and sprinkle with remaining 2 tablespoons each of pine nuts and parsley.

BRAISED VEAL SHANKS WITH GREEN OLIVES AND CAPERS

Steps:

• Make Braised Veal Shanks:
• Preheat oven to 425°F.
• Pit 1/4 cup olives and chop fine. Lightly crush remaining 1/2 cup olives with side of a large knife.
• Pat veal shanks dry between paper towels and season with salt and pepper. Dredge top and bottom (not side) of each shank in flour, knocking off excess. In a 12-inch heavy skillet heat 1 tablespoon oil and butter over moderately high heat until foam subsides and brown tops and bottoms of shanks in batches, about 2 minutes on each side. Transfer shanks as browned to a flameproof roasting pan.
• Wipe out skillet and add remaining tablespoon oil. Heat oil over moderate heat until hot but not smoking and cook onion, stirring, until golden. Add garlic and anchovy and cook, stirring, 1 minute. Add chopped olives, zest, capers, rosemary, and wine and boil 5 minutes. Add broth and crushed olives and bring to a boil.
• Pour broth mixture over shanks and cover tightly with foil. Braise shanks in oven 2 hours, or until meat is tender. Shanks may be prepared up to this point 2 days ahead and cooled, uncovered, before chilling, covered. Reheat shanks before proceeding.
• Reduce oven temperature to 325°F.
• Transfer shanks with a slotted spoon to another roasting pan or deep oven proof platter and keep warm, covered, in oven. Strain cooking liquid through a sieve into a 1-quart glass measuring cup and reserve solids, discarding zest. Let liquid stand until fat rises to top and skim and discard fat. (There should be about 1 1/2 cups liquid. If necessary, in a saucepan boil liquid until it is reduced.) Add reserved solids to liquid and pour over shanks.
• Serve shanks sprinkled with gremolata and garnished with caper berries.
• Make Gremolata:
• In a small bowl toss all ingredients together well. Makes about 1/3 cup.

VEAL CUTLETS WITH OLIVE, TOMATO AND ANCHOVY SAUCE

Steps:

• Sauce: Heat the oil over a low to medium heat, and cook the garlic for 1 minute, stirring constantly.
• Add the tomatoes, increase the heat and cook until the mixture is reduced by half, about 5 minutes.
• Lower the heat, add the remaining sauce ingredients and cook for another 3 minutes.
• Set aside and keep warm.
• Cutlets: Heat the oil over a medium heat, and cook the cutlets for 3-4 minutes each side; cook for a further 2-3 minutes if you prefer the meat well done.
• Place the cooked cutlets onto warmed serving plates, stir the basil and and parsley through the sauce and spoon a little over and around each cutlet.
• Any remaining sauce can be frozen for later use.