Veal Meatball And Broccoli Rabe Stoup Food

SAUTEED VEAL WITH LEMON ON A BED OF BROCCOLI RABE

Steps:

• In a skillet over moderate heat, combine oil, butter and flour. Cook 2 or 3 minutes. Whisk in broth. Add the sliced veal in thickened sauce 3 or 4 minutes and transfer to a warm platter. Season veal with salt and pepper. Add lemon zest, lemon juice and chopped parsley to the sauce and remove pan from heat.
• Heat water for broccoli rabe. Blanch until just cooked but still crispy. Drain broccoli rabe. Place a second skillet over medium high heat. Add extra-virgin olive oil, garlic, and broccoli rabe and cook until tender. Season with salt, pepper and nutmeg.
• To assemble, divide broccoli rabe between 2 dinner plates. Top with veal and pour pan sauce equally over the 2 plates.

VEAL MEATBALL AND BROCCOLI RABE STOUP

Steps:

• Bring a couple of inches of water to a boil in a medium skillet. Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes. Drain rabe and reserve.
• While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 tablespoons extra-virgin olive oil. Add 3 cloves chopped garlic, carrots and onions. Cook 5 to 6 minutes, add white beans and heat through, a minute. Season veggies and beans with salt and pepper. Add drained rabe and the stocks and cover pot to bring to a quick boil. Add orecchiette and stir. Reduce heat and simmer soup to a low-roll, uncovered.
• Mix veal with egg, remaining clove minced garlic, bread crumbs, cheese, sage and salt and pepper. Roll into 1-inch balls and drop into stoup. Cook 5 minutes. Adjust seasonings and serve stoup in shallow bowls with crusty bread.

TURKEY MEATBALL AND BROCCOLI RABE STOUP

Steps:

• Bring a couple of inches of water to a boil in a medium skillet.
• Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes.
• Drain rabe and reserve.
• While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 tablespoons extra-virgin olive oil.
• Add 3 cloves chopped garlic, carrots and onions.
• Cook 5 to 6 minutes, add white beans and heat through, a minute.
• Season veggies and beans with salt and pepper.
• Add drained rabe and the stocks and cover pot to bring to a quick boil.
• Add orecchiette and stir.
• Reduce heat and simmer soup to a low-roll, uncovered.
• Mix veal with egg, bread crumbs, cheese, sage and salt and pepper.
• Roll into 1-inch balls and drop into stoup.
• Cook 5 minutes.
• Adjust seasonings and serve stoup in shallow bowls with crusty bread.