Braised Veal Cacciatore with Spicy Almond and Goat Cheese Gnocchi

Recipe courtesy of Chef Chris Peitersen, Carino's Italian Grill

 

Yield: 12

Ingredients

Cremini Cacciatore Sauce
2 each green bell peppers
2 each orange bell peppers
2 each yellow bell peppers
1 each yellow onion, cut into 1-inch squares
1 pound crimini mushrooms, cut into quarters
1/4 cup extra-virgin olive oil
6 1/4 cups canned diced tomatoes,
1/3 cup burgundy
3 each thinly sliced garlic cloves
3 small fresh rosemary sprigs
1 tablespoon chopped fresh oregano
Kosher salt, as needed
Ground black pepper, as needed

Sauté Spice
1 tablespoon Kosher salt
1 tablespoon granulated garlic
1 tablespoon coarse grind black pepper
6 pounds boneless veal shoulder rib

Goat Cheese Gnocchi

3 pounds Idaho russet potatoes
3-5 cups all-purpose flour
1/2 cup Alouette Chèvre
1 each extra-large egg, beaten
1/8 teaspoon salt
1/2 cup vegetable oil
3 cups melted unsalted butter
3 cups slivered blanched almonds
1 tablespoon Reserved Sauté Spice
6 tablespoon Tabasco Green Pepper Sauce
3 cups whipping cream
3 cups Alouette Chèvre

Directions

For Cremini Cacciatore Sauce: Roast and peel bell peppers; cut into 1-inch squares.  Set aside.

Heat oil in large rondo, add onion, mushrooms and sauté until mushrooms are softened and most of liquid has evaporated. Add tomatoes, wine, garlic and herbs; cook 15 minutes. Season with salt and black pepper. Set aside.

For Sauté Spice: Combine Sauté Spice ingredients; press 2 Tbsp evenly onto veal shoulder rib. Reserve remaining spice mixture for service.

Mark veal on grill. Place in large roasting pan; add 6 cups cacciatore sauce. (Reserve remaining sauce.) Cover pan tightly with heavy-duty aluminum foil. Braise in 325°F oven 1-1/2 to 2 hours or until veal is fork-tender, adding reserved cacciatore sauce as needed to keep veal moist.

Remove veal from pan; keep warm until ready to use. Reserve 2 cups braising liquid; combine with enough remaining cacciatore sauce to yield 6 cups. Keep warm.

For Goat Cheese Gnocchi: Cook potatoes in boiling salted water about 45 minutes or until soft throughout; drain. Peel while warm; chop fine or press through ricer. Place in large mixing bowl; add 2 cups flour, cheese, egg and salt. Knead by hand to form dough, adding flour as needed. Roll dough into 3/4-inch dowels; cut into 1-inch pieces. Roll with fork to mark gnocchi.

Cook gnocchi in lightly salted boiling water about 1 minute or until they float to surface. Shock in ice water; toss with oil. Refrigerate until ready to use

Per Order:
Add 1/4 cup butter, 1/4 cup almonds and 1/4 tsp Sauté Spice to medium sauté pan. Cook until almonds just start to brown. Add 1-1/2 tsp pepper sauce; reduce slightly. Add 1/4 cup cream and 1/4 cup cheese; reduce to nappé (sauce thick enough to coat gnocchi).

Refresh 5 oz gnocchi in boiling water; drain and toss with cream sauce. Slice 5 oz veal; serve with gnocchi. Top veal with 1/2 cup cacciatore sauce.

 

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