Best Veal With Camembert Sauce Recipes
VEAL CANNELLONI WITH CAMEMBERT ROSé SAUCE (CANNELLONI DI
I got this recipe from Cucina, an Italian cooking magazine. Dont get intimidated by the long list of ingredients. Its well worth the effort! Bon Appetit!
Provided by Pinaygourmet 345142
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 28
Steps:
- Filling.
- In a sauce pan over medium heat, brown the shallots and cabbage in the olive oil for 5 minutes.
- Add the ground veal and continue cooking over high heat until the meat is cooked through. Moisten with the white wine and reduce until the liquid is evaporated. Remove from heat and add the Camembert cheese, stirring until it is melted. Stir in the thyme, bread crumbs, Parmesan and eggs. Season with salt and pepper, mix well and set aside.
- In a large pot, cook the lasagna noodles in boiling, salted water, 2 at a time. Drain and place in a bowl of ice water to stop the cooking process.
- Spread one-twelfth of the filling along the longer edge of each drained, cooked noodle, and roll up to make the cannelloni.
- Rosé Sauce.
- In a sauce pan over medium heat, soften the shallots and garlic in the butter for two minutes.
- Add the white wine and reduce by half.
- Add the diced tomatoes, bay leaf, salt and pepper and cook over high heat for 5 minutes.
- Stir in the cream and continue cooking over very low heat for 10 minutes.
- Add the camembert and thyme, stirring until the cheese is completely melted. Transfer the sauce to a blender or food processor and whir just until smooth (a food mill works well too).
- Assembly.
- Preheat the oven to 200C/ 400F/.
- Pour a little sauce in the bottom of a baking dish.
- Arrange the cannelloni in the dish (do not pack them too tightly). Cover with the rest of the sauce.
- Sprinkle with bread crumbs, Parmesan and thyme. Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.
Nutrition Facts : Calories 1402.8, Fat 88.1, SaturatedFat 46.1, Cholesterol 444.5, Sodium 2749.3, Carbohydrate 45.4, Fiber 3.8, Sugar 8.9, Protein 70.5
VEAL WITH LEMON AND CAPERS
Steps:
- Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.
VEAL SCALOPPINE IN MARINARA SAUCE
This is from an old cookbook entitled "Pineapple Gold", written by Joann Hulett Dobbins. I've used it so often over the last 20-plus years that it's falling apart and now has to be kept in a big ziplock bag instead of on the shelf. :) The recipe is very adaptable to personal tastes. Add mushrooms to the sauce, increase the garlic, replace some of the water with wine, throw in some red pepper flakes if you like highly-seasoned foods, etc., etc. The sauce ingredients have been doubled because we like a lot and also enjoy the leftovers on other things. You can cut it in half if you prefer. I serve it with fettucini, a Caesar salad and hot French bread. This takes a little time, but it's easy and real good.
Provided by highcotton
Categories Meat
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To prepare sauce, heat 1 tablespoon each of olive oil and butter in large skillet on 'medium' setting.
- Add onion, bell pepper and garlic; sweat until vegetables are tender.
- Add tomato paste, water, thyme, basil, sugar and crushed bay leaves; stir until tomato paste is incorporated and mixture is smooth.
- (Note: When using fresh herbs instead of dried, I approximately triple the amount of basil and double the thyme -- but you can tell better by taste than exact measurements. Replacing 1/2 cup of the water with wine is also an excellent option. And I *always* throw in the hot pepper flakes!).
- Taste mixture, adding salt and pepper as needed. (For inexperienced cooks, I would suggest starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, and going -- slowly -- from there until it tastes just right.).
- Continue cooking over medium heat, allowing mixture to slowly reach a boil; at that point, reduce heat several notches and simmer gently for 20 minutes, stirring occasionally.
- Meanwhile, season veal scallops on both sides with salt and pepper.
- Measure flour and breadcrumbs into separate bowls.
- (Note: A scant measure of flour will be enough. Breadcrumbs can be fresh or commercial. Recipe calls for 'plain', but the Italian-seasoned kind work fine also.).
- Break egg into third bowl, beating well with a whisk.
- In a second skillet or large pot, heat 3 tablespoons olive oil and 1 tablespoon butter on 'medium' setting.
- Dredge scallopini in flour, coating lightly but thoroughly on both sides; dip in beaten egg to coat; cover all over with breadcrumbs.
- Brown thoroughly in hot oil (depending on how brown you want them, it will take about 2-4 minutes per side); drain on paper towels.
- Add browned scallopini to marinara sauce, turning to coat if necessary; continue simmering slowly until meat is thoroughly done and very tender (10-15 minutes).
Nutrition Facts : Calories 434.9, Fat 25.6, SaturatedFat 7.8, Cholesterol 114.6, Sodium 887.6, Carbohydrate 35, Fiber 5.2, Sugar 13.2, Protein 19.2
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