Wednesday, January 12, 2011

Small Kitchen Stories:Panned Veal Loaf with Ricotta Sauce

Sometimes I get a notion for a fancy-rich-gild-the-lilly dinner. As the dish is so filling; 8 oz of ground Veal easily serves two.
This Veal Loaf is made in a saute pan.
Panned Veal Loaf with Ricotta Sauce

Ground Veal, 8 oz
Egg, 1
Ketchup or Chili Sauce
Oatmeal/Bread Crumbs

Combine the above and let it sit in a bowl in the fridge for at least one hour.

Onion, Sliced
Mushrooms, Sliced
Plum Tomatoes, Chopped
Olive Oil
White Wine and Water
Ricotta Cheese, Big Dollop
Greek Yogurt, Smaller Dollop

In a big saute pan add in the olive oil and heat. Form the Veal Loaf into a long shallow oblong and gently place in the pan. Brown on one side for 5 minutes and flip it. Add in the sliced onion and mushrooms, let brown, and then add in the chopped tomatoes. Add in a good dose of wine and water until half way up the Veal Loaf. Cover and let simmer for 25 minutes. Turn off the heat and add in the dollops of Ricotta Cheese and the Greek Yogurt. Swirl it into the juice and vegetables. Turn the heat on low just to heat up the sauce.

I served this with steamed spinach and steamed butternut squash.

Dessert: Clementines Sliced with Cardamom, drizzled with honey.

Ta DA!

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