Veal With Tomato Tapenade Recipes

Steps:

• Heat oven to 200 degrees. Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper. Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
• Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat. Sprinkle veal with salt and pepper, then dredge it in flour. Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less. Remove to a plate, and keep warm in oven while sautéing remaining slices.
• Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top. Sprinkle with parsley, and serve.

Steps:

• Dredge the veal cutlets in the flour and season with salt, pepper and fresh sage. In large skillet set over moderately high heat and heat the oil and butter until hot. Add the veal cutlets and cook them for 2 minutes on each side or until just cooked. Transfer the veal to a plate. Add the wine to the skillet and reduce it by half. Add the broth and tomato puree and bring to a simmer. Return the veal cutlets to the pan and simmer for 2 to 3 more minutes, or until veal is heated through. Transfer to a serving platter and garnish with the fresh sage leaves.

Steps:

• Sprinkle veal with salt and pepper; dust with flour to coat lightly. Heat 4 tablespoons olive oil in heavy large skillet over medium-high heat. Working in batches, add veal to skillet and sauté until brown, about 2 minutes per side. Transfer veal to plate. Add remaining 2 tablespoons olive oil to same skillet. Add garlic and sauté until fragrant, about 30 seconds. Add tomatoes with juices, basil, parsley, oregano and dried red pepper. Bring sauce to boil. Reduce heat to medium-low; simmer until flavors blend and sauce thickens slightly, scraping up browned bits, about 8 minutes. Season with salt and pepper. Arrange cutlets atop sauce. Top each with cheese. Cover; simmer until veal is tender and cheese melts, about 5 minutes.

Steps:

• Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.

Steps:

• Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
• Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

Steps:

• Heat 1 tablespoon of the oil in a heavy flameproof casserole. Add the veal in batches and lightly brown over high heat, taking care not to crowd the meat in the pan. As the pieces are browned, remove them and place in a bowl.
• Add the remaining olive oil and the onion to the casserole, lower the heat and lightly brown the onion. Stir in 2/3 cup of the stock, 3 tablespoons of the vinegar and 1/2 cup of the tomatoes. Add 1 teaspoon of the rosemary leaves.
• Return the veal to the casserole along with any juices. Cover and simmer until the meat is tender, 1 to 1 1/2 hours. If necessary, add a little more stock during the cooking. The stew can be prepared up to this point 2 days ahead and refrigerated, or frozen for later use.
• Up to 2 hours before serving, reheat the stew. Stir in the remaining chopped tomatoes and balsamic vinegar and, if necessary, some additional stock. The stew should be quite moist. Add the remaining rosemary leaves, bring to a simmer and season to taste with salt and pepper. Simmer for 10 minutes, then remove from the heat and set aside, covered, until ready to serve. Just before serving, bring the stew to a simmer again, then transfer it to a serving dish and garnish with the fresh rosemary sprigs.

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add garlic and rosemary; stir 30 seconds. Add mushrooms. Cover pan and cook 5 minutes, stirring occasionally. Uncover and sauté until mushrooms are golden brown, about 5 minutes longer. Add tomatoes and cook until softened, about 5 minutes. Set aside.
• Sprinkle veal with salt and pepper. Dust with flour. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of veal. Sauté until brown and cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining 1 tablespoon oil and veal.
• Add broth and wine to same skillet. Boil until reduced by half, scraping up browned bits, about 4 minutes. Add mushroom mixture and stir to blend. Season sauce to taste with salt and pepper; spoon over veal and serve.

Steps:

• In a small bowl, cover tomatoes with boiling water.
• Let steep until softened, about 30 minutes.
• Drain, reserving 1/4 cup of the liquid.
• Finely chop tomatoes and return to the bowl.
• Mash garlic with salt until it forms a paste.
• Add to tomatoes, along with basil, oil and reserved steeping liquid.
• Mix well.

Steps:

• To make tapenade, place sundried tomatoes with oil, anchovy fillets, garlic, capers, lemon juice and parsley in a food processor or blender and process to make a smooth paste.
• Heat oil in a frying pan over medium heat and add 3 tablespoons of tapenade and cook stirring for 30 seconds.
• Add veal and cook for 1-2 minutes each side or cooked until your liking.
• To serve put steaks on plate and top veal with remaining tapenade.
• Good served with steam asparagus spears, broccoli and perhaps a baby chat.