1¾ oz package dried porcini mushrooms
8 large garlic cloves
1 tablespoon chopped fresh rosemary 15ml
1 tablespoon fresh thyme leaves 15ml
1 teaspoon kosher salt 5ml
½ teaspoon ground black pepper 2.5ml
1 5lb veal shoulder clod roast, tied to hold shape 2kg
¼ cup olive oil 60ml
2 lbs meaty veal neck bones 1kg
4 cups canned low-salt chicken broth 1litre
½ cup dry red wine 125ml
½ cup drained chopped canned tomatoes 125ml
3 tablespoons tomato paste 45ml
1 tablespoon balsamic vinegar 15ml

Instructions

Preheat oven to 350°F. (176°C).Grind mushrooms to powder in coffee or spice mill.Coarsely chop garlic, rosemary, thyme, salt and pepper in processor.Set aside 1 tablespoon (15ml) garlic mixture; press remainder, ½ teaspoon at a time(2.5ml), into center of veal through openings of string (or poke holes in veal and push garlic mixture in).Coat outside of veal with mushroom powder.Heat oil in heavy large pot over medium-high heat.Add bones and brown well, about 8 minutes.Transfer bones to bowl.
Add veal to pot.Brown on all sides, about 5 minutes.Add reserved 1 tablespoon (15ml) garlic mixture and any remaining mushroom powder to pot around veal and stir 1 minute.Arrange bones around veal.Add broth, wine, tomatoes, tomato paste and vinegar.Bring to boil.Cover place in oven and roast until veal is tender, turning veal every 30 minutes, about 2 hours.Cool veal uncovered 1 hour.Discard bones. Refrigerate until cold, then cover and keep refrigerated 1 day.Scrape off fat from surface of sauce.Transfer veal to work surface, scraping any sauce back into pot. Remove strings.Cut veal crosswise into scant ½ inch-thick slices (1cm). Overlap slices in large baking dish.Boil sauce until reduced to 3½ cups (850ml), about 20 minutes.Season to taste with salt and pepper.Spoon sauce over veal.(Can be prepared 2 days ahead. Cover with foil and chill.)Preheat oven to 350°F. (176°C).Bake veal covered until heated, about 35 minutes.

2 tablespoons oil 30ml
4 tablespoons butter 60ml
3 lbs Veal Stew 1500g
3 chopped medium onions
2 crushed garlic clove
2 sliced medium carrots
3 cups fresh mushrooms, sliced 750ml
¼ cup fresh chopped parsley 60ml
¼ cup fresh chopped fennel 60ml
1 bouquet garni
to taste: salt & fresh ground pepper
2 cups chicken stock 500ml
3 tablespoons beurre manie 45ml
(half butter, half flour)
½ cup 35% cream 125ml

Instructions

Heat oil and half the butter in a thick pot.Brown half the Veal cubes, remove.Brown the rest of the Veal, remove and put on the side.Add the rest of the butter to the pot and brown the vegetables, 4-5 minutes on high heat.Return the Veal cubes to the vegetable mixture and add seasonings.Stir well.Pour in the stock and heat to boiling.Scrape the bottom of the pot to deglaze.Lower heat, cover and simmer for 1¼ hour, or until Veal is tender.

Prepare the beurre manie and add to the sauce.Stir while cooking to thicken the stew.Add the warm cream immediately before serving.Add seasoning, if necessary.Garnish with the chopped fennel.

3 lbs Veal Stew 1500g
to taste: salt & pepper
¼ cup vegetable or corn oil 60ml
2 cups chopped onions 500ml
2 cups red or green peppers 500ml
2 cups peeled, fresh or canned tomatoes 500ml cut into cubes
1 clove garlic, chopped

Methods:

Preheat oven to 325ºF. (162°C).Heat oil in casserole and add onion, sweet peppers and Veal.Sprinkle with salt and pepper stir to blend.Add tomatoes and garlic stir to blend.Bring to a boil on top of the stove.Cover and place in oven to bake for 2 hours.Remove casserole and pour off cooking liquid into a saucepan and set meat aside.Skim off fat and reduce sauce and pour over meat.Serve with: rice

5 tablespoons Olive Oil 75ml
3 lb veal cut from shank in 1½ inch cubes
2 tablespoons garlic, minced 30ml
1 cup white wine 250ml plus 1 tablespoon 30ml
½ cup 125ml plus 2 tablespoons fresh basil leaves 30ml
1 cup canned plum tomatoes 250ml
2 cup mushroom (500ml) in ½ inch cubes (12mm)
1tablespoon cornstarch 15ml

Instructions

Dry veal cubes and season with salt and pepper.Heat 3 tablespoons oil in skillet or sauté pan and brown veal cubes in small batches over medium-high heat.Put browned veal cubes in heavy 4 quart casserole.

When all of the veal is browned, add garlic and brown, but do not burn.Deglaze with white wine, scraping caramelized juices from bottom of pan, and reduce to half.Add tomatoes and break up into small chunks with spoon.

Chiffonade basil leaves and add, reserving 2 tbsp Simmer 2-3 minutes, then add to veal cubes in casserole.Simmer casserole gently until veal is tender, 1 hour to 1 hour 15 minutes.

2 lbs veal shoulder 1kg
Cut in 1 inch cubes or strips 2.5cm
4 tablespoons lard or butter 60ml
Flour
10 oz mushrooms sliced 280g
1 chopped onion
1 or 2 cloves garlic minced
1 tablespoon Tomato paste 15ml
½ cup white wine 125ml
½ cup sour cream 125ml
1 cup stock or water 250ml
1 tablespoon chopped parsley 15ml
Salt and pepper to taste

Instructions

Coat veal strips with 1 tablespoon flour and salt. 15ml.Brown veal strips quickly in 1 tablespoon (15ml) of the lard or butter in a skillet.Add mushrooms, onion and garlic; cook until onion is crisp-tender, 3-4 minutes.Remove meat and mushrooms from pan.Add 2 tablespoons butter (30ml0 to pan drippings and blend in 3 tablespoons flour (45ml).

Add tomato paste and stir in broth.Stir over medium heat until thick and bubbly.Return meat and mushrooms to skillet.Stir in sour cream.Cook slowly until heated through.Do not boil.Serve over rice or buttered noodles.

1 tablespoon olive oil 15ml
1 lb lean veal shoulder (454g), cut into 1½ inch cubes (4cm)
½ teaspoon kosher salt 2.5ml
Freshly ground black pepper
20 (about 1½ pounds)(680g) shallots
2 garlic cloves, minced
1 tablespoon all-purpose flour 15ml
½ cup dry white wine 125ml
1½ cups homemade chicken stock (375ml) or low-sodium canned broth,
skimmed of fat
8 fresh sage leaves, or 1 teaspoon dried 5ml
2 large fresh sprigs thyme, or ⅛ teaspoon dried
2 (about 8 oz) (225g) Yukon gold potatoes, peeled, cut into ¾ inch pieces 2cm
4 oz cremini (112g)or button mushrooms, wiped clean, thinly sliced
4 oz oyster (112g) or shiitake mushrooms, wiped clean, stemmed and thinly sliced
2 tablespoons snipped chives 30ml

Instructions

Heat the oil in a large saucepan or Dutch oven over medium-high heat.Season the veal with salt and pepper, and cook quickly, stirring to brown the pieces on all sides. Remove to a platter.Reduce heat to medium, add the shallots and 3 tablespoons water (45ml), and cook until the water has evaporated, about 1 minute.

Add the garlic and flour and cook stirring for 1 minute more.Add the wine, and simmer for 2 minutes.Add the stock the veal with any juices from the platter, the sage, and the thyme, and bring to a boil.Reduce heat so that the stew is barely simmering, cover, and cook for 30 minutes.

Add the potatoes, cover, and cook for 25 minutes more, or until the meat and potatoes are tender when pierced with the tip of a knife.
Heat a large non tick skillet over medium-high heat until it is very hot.

Add mushrooms cook stirring for about 3 minutes (if mushrooms stick to pan, add 1 tablespoon water (15ml).Add mushrooms to stew stir briefly.Just before serving, remove thyme sprigs, and stir in the chives.

For Veal Stew
2 lb Lean veal stew meat
2 tbl Olive oil
3 x Cloves garlic, minced
2 cup Sliced carrot, (3/4-inch)
1 1/2 cup Frozen pearl onions
1/4 cup Chopped fresh flat-leaf parsley
1/2 tsp Dried whole basil
1/4 tsp Salt
1/4 tsp Pepper
2 cup Dry red wine
1 cup Canned crushed tomatoes
10 1/2 oz Low-sodium chicken broth, (1 can)
2 x Bay leaves
4 cup Halved fresh mushrooms
2 tsp Cornstarch
1 tsp Water
White Polenta
3 tbl Grated Parmesan cheese
Flat-leaf parsley, (optional)

For White Polenta
1 1/2 cup Cornmeal
3/4 tsp Salt
5 cup Water
1 x Clove garlic, crushed

Instructions

Trim fat from veal. Cut veal into 1-1/2-inch cubes.

Heat oil in a large Dutch oven over medium-high heat.Add veal and garlic cook 5 minutes or until veal loses its pink color. Add carrot and next 9 ingredients bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes.

Add mushrooms, and cook, uncovered, 45 minutes or until veal is tender.Combine cornstarch and water add to stew. Cook 2 minutes or until slightly thickened, stirring constantly. Discard bay leaves.Ladle White Polenta into individual pasta bowls; top with stew. Sprinkle with cheese.

For White Polenta: Combine cornmeal and salt in a large saucepan. Gradually add water and garlic, stirring constantly with a wire whisk. Bring to a boil; reduce heat to medium-low. Cook, uncovered, 15 minutes or until thickened, stirring frequently.

12 veal scallops, pounded out thin
¼ cup Parmesan cheese, grated 60ml
1 oz butter cut into small pieces 28g
½ medium lemon, squeezed for juice
1/3 cup dry Marsala 80ml
1 teaspoon parsley, chopped 5ml

Instructions

In the kitchen place veal medallions between two sheets of heavy plastic wrap and flatten to ¼ inch thickness. (6-7mm).Coat veal lightly with Parmesan cheese, remove veal and place on a plate.Light the burner and adjust the control to moderate heat.Place the flambé pan on the burner and add butter.When butter melts, sauté veal medallions and brown lightly on both sides.Squeeze the lemon juice through a clean white napkin, over the veal.Add Marsala, ignite and cook for 1 minute, turning veal several times, mixing the sauce thoroughly. Arrange 4 veal medallions on each plate.Cover with sauce.Sprinkle with chopped parsley and serve.Prearrange your favorite starch and vegetables on dinner table family style before putting on a show.

150g mackerel
80g cooked Veal Tongue
1 apple
6-7 gooseberries
40g dill butter
1 tablespoon Allspice reduction
6 Herb Grissini (recipe below)
30g spinach
2 shallots
50g mixed herbs
50g butter for frying
30g dill

Herb grissini
1 egg
50g herbs
1 tablespoon olive oil
100g flour
25g yeast
2 tablespoon water
salt

Instructions

Hash
Cube the apple, shallot, cooked Veal Tongue and gooseberries. Fry the hash in a hot frying pan in butter. Add the gooseberries just before it’s ready to serve.

Grissini
Blanch and mix the herbs well. Mix all the ingredients and allow to ferment under a cloth for 30 minutes. Roll the dough out thinly and cut out strips, 15cm long, ½cm wide. Bake in the oven at 175ºC (350ºF)for 4 to 5 minutes.

Reduction
Reduce ½ dl of dark veal stock, 3 tablespoon red wine and 1 tablespoon balsamic vinegar to about ¼ of the quantity. Season to taste with allspice.

Dill butter
Lightly brown the butter. Allow to cool slightly so the whey sinks to the bottom. Melt the butter and mix in the finely chopped dill.

Mackerel
Fillet and clean the mackerel. Place the fillets skin side up on a greased plate. Season with chopped herbs and coarse salt and white pepper. Place under a hot grill until the fillets have a crispy surface and are almost cooked through.

Sautéed spinach
Quickly sauté the spinach in a hot frying pan with the shallot, so it doesn’t lose its elasticity.

Serving
Place the hash on the bottom of the plate with the spinach in a small heap on top. Heap the mackerel against the spinach, pour the dill butter and reduction around the outside. Garnish with herb grissini and prawns.

1 Veal Tongue
1 carrot
1 lb. coarse sea salt 454g
2 celery stalks
1 teaspoon curing salt 5ml
½ large lemon
1 cup sugar 250ml
2 leeks
1 bunch thyme
1 garlic head
1 teaspoon peperoncino 5ml

2½ quarts veal broth 2.36 Litres
1 cup white wine 250ml
1 cup vinegar 250ml
Plus the same vegetables and spices as for the marinade

Instructions

Marinating: Wash tongue thoroughly and marinate with all spices, herbs and vegetables, for 6 days. Turn the tongue over every day.

Cook the tongue in plain water for 1 hour.Remove tongue, skin and cook it again for 2 hours in the veal broth with wine, vinegar, vegetables, spices and herbs.Cool and refrigerate.Pickled tongue can be kept refrigerated for up to one month