Grilled Veal With Pancetta Fava Beans And Pearl Onions Recipes

Steps:

• Sauté pancetta in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Reduce heat to low, add onions, sprinkle with sugar and sauté until brown and tender, about 25 minutes. Transfer onions to bowl. Add broth, beans and arrowroot to skillet. Simmer until beans are tender, about 5 minutes. Using slotted spoon, transfer beans to onions in bowl. Cook liquid until slightly thickened, about 10 minutes. Add 1/4 cup Marsala and marjoram; return onions and beans to liquid. (Can be prepared 1 day ahead.)
• Preheat barbecue (medium-high heat). Brush veal with remaining 2 tablespoons Marsala. Season with salt and pepper. Grill until just medium, approximately 3 minutes per side. Transfer veal to plates.
• Meanwhile, simmer sauce 3 minutes. Season to taste with salt and pepper; stir in pancetta. Spoon sauce over veal and serve immediately.

Steps:

• Prepare sachet d'epice Place the aromatics on a large piece of cheesecloth, gather the edges to enclose, and tie with kitchen twine.
• Blanch favas Prepare an ice-water bath in a large bowl for shocking the beans (which stops the cooking and preserves their color). Drop the fava beans into a large pot of boiling salted water until bright green and just tender, about 2 minutes. Lift out the peas with a slotted spoon (or a spider) and plunge into the ice-water bath. Once they are thoroughly cool, drain and peel off the tough outer skins.
• Cook veal and artichokes Pour the wine into a large saucepan and bring to a boil, then reduce the heat and simmer for 1 minute (to cook off some of the alcohol). Add veal, water, and 1 teaspoon salt. Bring to a boil and skim the foam from the surface with a slotted spoon (veal produces more surface foam than other meats, so this step is important). Add herb sachet and reduce heat to a low simmer. Cook, uncovered, 1 hour, skimming the surface frequently. Add artichokes to the pot, submerging them partially in the liquid. Cook until the artichokes and veal are tender when pierced with the tip of a sharp knife, 20 to 30 minutes more, adding peas during last 3 minutes of cooking. Remove the sachet and squeeze out the liquid into the pot. Then strain the contents of the pot through a fine sieve into a bowl or large measuring cup, reserving veal, artichokes, and peas. You should have about 3 cups liquid.
• Thicken sauce Wipe out the pot and return it to the stove. First, make a roux by melting the butter over medium heat until foamy, swirling the pan to melt evenly, then whisk in the flour and cook, whisking constantly, 1 minute. Next, make a velouté by whisking the reserved liquid into the roux and bringing to a boil (again, always whisking), cooking until the mixture is smooth. (Classic culinary teaching would have you whisk cold stock into a hot roux, or vice versa, to prevent the sauce from forming lumps, but that isn't necessary as long as you whisk diligently.) Reduce heat and simmer 10 minutes.
• Make liaison (optional) Whisk together the egg yolk, if using, and heavy cream, then temper by gradually whisking in a cup of the velouté (this will allow the egg to gently heat so it doesn't curdle). Now whisk everything back into the pot and cook over gentle heat until the sauce thickens enough to coat the back of the spoon, 1 to 2 minutes. (If you prefer, omit the egg and whisk the cream directly into the velouté in the pan.)
• Serve Return the veal, artichokes, and peas to the pot along with the peeled favas and cook gently to heat through, stirring. Season with salt and pepper. Add lemon juice and chopped dill or parsley to taste.
• Ingredients
• This stew is best made in spring when all the ingredients are in season, but in a pinch, substitute frozen peas, fava beans, and even artichoke hearts, adding all at the end, just to heat through.
• BLANQUETTE DE VEAU
• Omit fava beans, peas, and artichokes. Once the veal has cooked for 1 hour and 20 minutes, melt 2 tablespoons unsalted butter in a medium saucepan over medium-high heat. Add 8 ounces small white button mushrooms and 6 ounces blanched and peeled pearl onions (page 31), tossing to combine. Pour in 1/4 cup stock from the stew and cook, stirring occasionally, until the vegetables are cooked through and the stock has reduced to a syrupy glaze, about 9 minutes. Finish with the liaison, then return veal to the pot along with the vegetables.

Steps:

• Place the aromatics on a large piece of cheesecloth, gather the edges to enclose, and tie with kitchen twine.
• Prepare an ice-water bath in a large bowl for shocking the beans (which stops the cooking and preserves their color). Drop the fava beans into a large pot of boiling salted water until bright green and just tender, about 2 minutes. Lift out the beans with a slotted spoon (or a spider) and plunge into the ice-water bath. Once they are thoroughly cool, drain and peel off the tough outer skins.
• Pour the wine into a large saucepan and bring to a boil, then reduce the heat and simmer for 1 minute (to cook off some of the alcohol). Add veal, water, and 1 teaspoon salt. Bring to a boil and skim the foam from the surface with a slotted spoon (veal produces more surface foam than other meats, so this step is important). Add herb sachet and reduce heat to a low simmer. Cook, uncovered, 1 hour, skimming the surface frequently. Add artichoke hearts to the pot, submerging them partially in the liquid. Cook until the artichokes and veal are tender when pierced with the tip of a sharp knife, 20 to 25 minutes more, adding peas during the last 3 minutes of cooking. Remove the sachet and squeeze out the liquid into the pot. Then strain the contents of the pot through a fine sieve into a bowl or large measuring cup, reserving veal, artichokes, and peas. You should have about 3 cups liquid.
• Wipe out the pot and return it to the stove. First, make a roux by melting the butter over medium heat until foamy, swirling the pan to melt evenly, then whisk in the flour and cook, whisking constantly, 1 minute. Next, make a veloute by whisking the reserved liquid into the roux and bringing to a boil (again, always whisking), cooking until the mixture is smooth. (Classic culinary teaching would have you whisk cold stock into a hot roux, or vice versa, to prevent the sauce from forming lumps, but that isn't necessary as long as you whisk diligently.) Reduce heat and simmer 10 minutes.
• Whisk together the egg yolk, if using, and heavy cream, then temper by gradually whisking in a cup of the veloute (this will allow the egg to gently heat so it doesn't curdle). Now whisk everything back into the pot and cook over gentle heat until the sauce thickens enough to coat the back of the spoon, 1 to 2 minutes. (If you prefer, omit the egg and whisk the cream directly into the veloute in the pan.)
• Return the veal, artichokes, and peas to the pot along with the peeled favas and cook gently to heat through, stirring. Add lemon juice. Serve garnished with dill and parsley.

Steps:

• Stir together mint or cilantro, olive oil, salt, and pepper. Grill fava bean pods directly on grates over high heat, turning, until charred, 10 to 12 minutes. Let cool slightly. Sprinkle with mint or cilantro, lemon juice, and salt. Serve with herb sauce and lemon wedges.

Steps:

• Soak about 10 small wooden skewers in water for 30 minutes. Preheat broiler.
• Trim the fat and filament from the kidneys and cut them in pieces about one-inch thick. Place the sage leaves on top of the kidneys, wrap in a slice of pancetta and thread on a skewer. Continue this way until you have threaded all the kidneys on skewers. There should be two small skewers a person.
• Broil the kidneys about six inches from the heat until they are cooked to desired doneness. Do not overcook or they will be tough. They are at their best when pink in the middle. Add salt and pepper to taste.