VEAL AND SAGE MEATBALLS AND PASTA WITH GORGONZOLA-WALNUT SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 425 degrees F.
- Place water on to boil for pasta. When it comes to a boil, salt the water and cook pasta to al dente. Drain.
- While pasta is working, place veal in a mixing bowl and add to it the egg, garlic, sage, bread crumbs, cheese, nutmeg and salt and pepper, to taste. Drizzle a little extra-virgin olive oil into the bowl, mix and roll small 1-inch balls. Arrange balls in a single layer on a nonstick cookie sheet and bake 8 to 10 minutes in a hot oven until meat is golden and firm.
- Toast the walnuts and place them into a food processor. Grind the walnuts and reserve.
- In a deep skillet over medium heat melt butter. Whisk flour into butter and cook a minute then whisk in wine and reduce by half. Whisk in stock, when it bubbles and begins to reduce, stir in the cream and reduce heat to medium low. Simmer to thicken the sauce a bit, 2 to 3 minutes, melt in the Gorgonzola and stir in the ground walnuts then season the sauce with pepper, to taste, and maybe a pinch of salt.
- Shred the greens into thin strips.
- Toss the pasta with the sauce. Serve pasta garnished and topped with a generous mound of greens to mix in as you are eating.
VEAL RAGU WITH CAMPANELLE
This recipe tastes like a meeting of Osso Buco and Lasagna Bolognese, yet it's made on the stovetop. Campanelle is a ruffled pasta that resembles small lasagna noodles. I find this cut in imported brands, such as Barilla. If you cannot find campanelle, any curled short pasta or rigatoni pasta may be substituted.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a large deep skillet over medium high heat. Add oil and veal and brown for 2 or 3 minutes. Add carrot, onion, garlic and bay, season with salt and pepper, then cook mixture 4 or 5 minutes more, stirring frequently, to soften veggies and combine flavors. Deglaze the pan with 1/2 cup white wine, scraping up all the good bits from the bottom of the pan. Cook the alcohol out of the wine, 1 or 2 minutes. Add broth to the skillet and reduce heat to medium low. Stir in tomatoes and bring sauce to a bubble. Simmer sauce until ready to serve. Add torn basil and wilt the leaves into the hot sauce. Remove bay leaf from the sauce. Toss hot cooked pasta with 1/2 cup, a couple of handfuls, grated cheese. Combine hot pasta and cheese with the veal ragu in a large serving bowl or platter. Serve with extra cheese for topping. Garnish platter with additional basil tops.
VEAL SCALOPPINE WITH GORGONZOLA SAUCE
Categories Milk/Cream Tomato Sauté Blue Cheese Basil Veal Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
- Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
- Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
- Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.
BEEF TENDERLOIN STEAKS WITH GORGONZOLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Let meat rest 10 minutes before beginning dinner preparation.
- Place a large, flat griddle or skillet over high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.
- Preheat broiler to high.
- Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately.
VEAL AND SAGE MEATLOAF WITH GORGONZOLA GRAVY AND SMASHED POTATOES WITH PROSCIUTTO AND CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees F.
- Place potatoes in a pot, cover them with water, then bring water up to a boil; salt it and cook potatoes until fork-tender, 10 to 12 minutes or so.
- While the potatoes are working, combine veal with egg, bread crumbs, 1/2 cup cheese, sage, salt, and black pepper. Form 4 (1-inch thick) oval shaped meat loaves. Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Brown meatloaves 2 to 3 minutes on each side then transfer to a nonstick baking sheet and finish in the oven, 6 to 8 minutes. Return skillet to heat, add another turn of extra-virgin olive oil to the pan and the mushrooms and the garlic. Cook mushrooms until dark and tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken stock to deglaze the pan.
- While the mushrooms cook, melt butter over medium heat in a medium saucepot. Add flour and cook 1 to 2 minutes. Whisk in milk and season with nutmeg, salt, and pepper. Reduce the sauce a few minutes to thicken a bit.
- Drain potatoes and add them back to warm pot. Add half of the milk sauce to potatoes with prosciutto and remaining 1/2 cup cheese, a couple of handfuls. Smash the potatoes to desired consistency and season with salt and pepper to taste.
- Add the remaining milk sauce to the mushrooms, stir in Gorgonzola cheese to melt, then add the broth and combine. Serve the meatloaves with Gorgonzola-mushroom gravy over top and prosciutto potatoes alongside. Serve with green salad or wine steeped greens, recipe follows.
- Heat a deep skillet over medium heat. Add extra-virgin olive oil, 2 turns of the pan, and garlic. Cook garlic a couple of minutes while you chop kale then remove the clove. Crank heat up a notch them add greens to wilt them down, 2 to 3 minutes of turning is involved here. Add wine, salt, and pepper and reduce heat to simmer. Steep the greens in wine 10 minutes, stir in zest then serve.
- Yield: 4 servings
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Ease of preparation: easy
VEAL WITH GORGONZOLA AND SWEET-AND-SOUR RED CABBAGE
Having relatives who live near Lansing, Illinois, gives Janice and Paul Abrinko a reason to visit that part of the country-and after trying the veal with Gorgonzola sauce and red cabbage at Cafe Borgia, they have one more reason to go.
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Boil both stocks in medium saucepan until reduced to 3/4 cup, about 15 minutes. Set aside.
- Preheat oven to 200°F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, dredge veal in flour, shaking off excess. Sauté veal until brown and cooked through, adding more oil to skillet as needed, about 2 minutes per side. Transfer to baking sheet; keep warm in oven.
- Add wine to same skillet and boil over medium-high heat until liquid is reduced by half, scraping up any browned bits, about 2 minutes. Add stock mixture and boil until liquid is reduced to 1/3 cup, about 2 minutes. Reduce heat to medium. Add cream and Gorgonzola; simmer until cheese melts. Season to taste with salt and pepper. Transfer veal to platter and spoon sauce over. Serve with Sweet-and-Sour Red Cabbage.
VEAL SCALOPPINE WITH GORGONZOLA SAUCE
Make and share this Veal Scaloppine With Gorgonzola Sauce recipe from Food.com.
Provided by Crabzilla
Categories Veal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil both stocks together in a medium sauce pan until reduced to one cup, about 10 minutes.
- Remove from heat and set aside.
- Sprinkle veal with salt and pepper.
- Dredge veal in flour to coat, shaking off excess.
- Working in batches, add veal and saute until cooked through, do not over cook, about 2 minutes per side depending on thickness of scallopine.
- Transfer veal to serving platter and tent to keep warm.
- Repeat above steps with remaining veal, adding more oil to skillet as necessary.
- Add reduced stock mixture, cream, 1/2 cup of the chopped tomatoes, 4 TBS of the chopped basil and the tomato paste to skillet.
- Simmer until reduced to a"sauce" consistency, whisking frequently, about 5 minutes.
- Add 1/3 cup of the Gorgonzola and stir until melted.
- Pour sauce over veal.
- Srpinkle with remaining 1/4 cup chopped tomatoes, 2 TBS basil, and 1/3 cup Gorgonzola.
Nutrition Facts : Calories 584.1, Fat 43.2, SaturatedFat 20.9, Cholesterol 188.7, Sodium 723.5, Carbohydrate 15.2, Fiber 1, Sugar 2.5, Protein 33.8
More about "veal ragu with gorgonzola recipes"
SAVORY VEAL RAGù - THE PERFECT ITALIAN COMFORT FOOD
From savoryexperiments.com
4.6/5 (35)Total Time 50 minsCategory Main Course, Main DishCalories 482 per serving
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, stirring frequently, until softened, approximately 5 minutes.
- Add ground veal, season with fine sea salt and pepper, increasing to high heat. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, approximately 8 minutes.
- Add the white wine to the skillet and boil over high heat until reduced significantly, approximately 5 minutes.
- Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.
VEAL RAGù CANNELLONI | JAMIE OLIVER BAKED PASTA RECIPES
From jamieoliver.com
PAPPARDELLE WITH VEAL RAGù RECIPE - GRACE PARISI
From foodandwine.com
VEAL AND SAGE MEATBALLS WITH GORGONZOLA | RECIPE
From rachaelrayshow.com
VEAL RAGU WITH GORGONZOLA RECIPE | RACHAEL RAY
From cookingchanneltv.com
Servings 6Total Time 2 hrs 10 minsCategory Main-DishCalories 811 per serving
11 GROUND MEAT RECIPES THAT GO BEYOND BURGERS AND MEATBALLS
From washingtonpost.com
VEAL RAGU WITH GORGONZOLA RECIPE FOR MANAGING PCOS AND …
From fertilitychef.com
VEAL RAGU WITH CAMPANELLE RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
VEAL RAGU » GORDON RAMSAY RESTAURANTS
From gordonramsayrestaurants.com
VEAL AND SAGE MEATLOAF WITH GORGONZOLA GRAVY AND SMASHED …
From foodnetwork.cel29.sni.foodnetwork.com
RECIPE: VEAL GORGONZOLA – TWIN CITIES - PIONEER PRESS
From twincities.com
VEAL RAGU WITH GORGONZOLA – RECIPES NETWORK
From recipenet.org
VEAL MINCE RAGù WITH TAGLIATELLE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
VEAL RAGU WITH GORGONZOLA RECIPE | RACHAEL RAY | COOKING …
From cookingchanneltv.cel29.sni.foodnetwork.com
RACHAEL RAY'S GNOCCHI WITH VELVETY VEAL RAGU RECIPE
From rachaelray.com
VEAL RAGU WITH GORGONZOLA RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love