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| Veal Martini |
| 2 Servings |
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| Ingredients |
3/4 lb veal scallops, preferably cut from the top round
1/2 C dry white wine
1/4 cup dry-pack sun-dried tomatoes (about 4 halves)
2 T olive oil
fine sea salt and freshly ground pepper
all-purpose flour, for dredging
1 1/2 T finely chopped shallots
3 oz shiitake mushrooms, stemmed, wiped clean,
and thinly sliced
3 oz white button mushrooms, stemmed, wiped clean,
and thinly sliced
1 small roma or plum tomato, seeded, and cut into
1/2- inch dice
4 basil leaves, cut into julienne
1/3 cup marsala
2 T Veal Demiglace (optional, see notes)
3 T unsalted butter, cut into 6 pieces
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| Ingredients: Veal Demiglace |
10 lb veal knuckle bones
4 medium carrots, washed and cut into 1 inch pieces
2 large onions, quartered, with skins left on
1/2 C tomato paste
1 C dry white wine
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| Method |
| Place each scallop between large sheets of plastic wrap on a work
surface.
Use the flat side of a meat mallet to pound lightly from the center
outward, gently easing the veal to an even thickness, about 1/2 inch.
The scallops should be roughly 8 by 4 inches. (This step may be done
up to 4 hours in advance; refrigerate the scallops on a baking sheet,
still sandwiched between sheets of plastic wrap, until 10 minutes
before you are ready to cook them.)
Warm the wine in a small saucepan. Remove it from the heat, and
add the sun-dried tomatoes.
Let stand for 20 minutes to re-hydrate. Drain, reserving the wine, and
press or squeeze the tomatoes to remove excess liquid.
Slice into julienne strips.
Place a large sauté pan over medium- high heat, and add the
olive oil. Salt and pepper both sides of the veal.
On a plate, spread a generous amount of flour for dredging.
Dredge each scallop in the flour, and shake off excess.
Add the veal to the pan, and sauté for 1 minute; then turn the veal
and add the shallots.
Cook for 1 minute, and add the sun-dried tomatoes, shiitakes, and
button mushrooms. Reduce the heat slightly, and cook for 2 minutes
more, stirring occasionally.
Add the reserved white wine and marsala, and simmer until the vegetables
are tender, about 3 minutes.
Add the Veal Demiglace, 1/2 teaspoon fine sea salt, and 7 to 8 turns of the peppermill, and simmer for 1 or 2 minutes more, until most,
but not all, of the liquid has been absorbed.
Remove the pan form the heat, and add the tomato, basil,
and butter. Swirl the pan until the butter is melted, and serve
at once. |
| Method: Veal Demiglace |
| Preheat the oven to 400º. In a large roasting pan, roast the veal
bones for 1 1/2 hours, turning them every 30 minutes.
Add the carrots and onions, stir, and roast for 45 minutes more, until
the bones and vegetables are nicely browned.
Stir in the tomato paste, and roast for 5 minutes more; then transfer
all the ingredients to a large stockpot.
Pour off and discard the excess fat from the roasting pan, and set the
pan over medium-low heat.
Add the wine and 2 cups water to the pan, and deglaze it, stirring
and scraping the bottom and sides to release all the flavorful bits
Pour the deglazing liquid over the bones and vegetables in the
stockpot, and add enough water to cover the ingredients by about
4 inches.
Bring to a simmer over medium-low heat; then reduce the heat to
low. Simmer very gently, uncovered, for 7 to 8 hours.
Occasionally, skim off any impurities that rise to the surface, and
when the water falls below the top of the ingredients, add a bit
more.
At the end of the cooking time, the ingredients should still be
covered by about 2 inches of liquid.
Strain the stock through a colander lined with a double thickness of
slightly dampened cheesecloth, pressing down hard on the solids to
extract all their flavor.
Discard the solids. In a large, clean saucepan, simmer the liquid
over medium-high heat until it has reduced about 2/3 of its
original volume. |
| Note: Veal Demiglace |
| Yields about two quarts.
This versatile reduced stock acts as a building block to great sauces
and braises, but it is not an ingredient that can be used alone. It will
keep in an airtight container for up to a week in the refrigerator and
for three to six months in the freezer. Freeze in 1 or 2-cup quantities
for extra convenience. |
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