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Categories:
veal flour olive oil garlic onions carrots stalks celery white wine tomatoes chicken stock butter clove garlic parsley lemon zest Cheesy milk salt ground nutmeg semolina Parmesan egg
Viewed: 33 - Published at: 8 years agoIngredients
- 2 lbs veal, diced
- 1/3 cup all-purpose flour
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 None small onions, roughly chopped
- 2 None medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 1/2 cup white wine
- 1 None (14-oz) can chopped tomatoes
- 2 cups chicken stock
- 1 tbsp butter, melted
- None None For the Gremolata
- 1 clove garlic, finely chopped
- 2 tbsp finely chopped fresh flat-leaf parsley
- 1 tbsp grated lemon zest
- None None For the Cheesy Semolina
- 3 cups milk
- 1 tsp salt
- 1 pinch ground nutmeg
- 2/3 cup semolina
- 1 cup grated Parmesan
- 1 None large egg, lightly beaten
Method
- Toss veal in flour; shake away excess. Heat 2 tbsp oil in large Dutch oven; cook veal, in batches, until browned.
- Heat the remaining oil in same dish; cook garlic, onion, carrots, and celery, stirring, until soft. Add wine, boil until almost evaporated. Return veal to pan with tomatoes and stock; bring to a boil. Cover and simmer for 45 mins. Uncover and simmer for 1 hour, or until veal and vegetables are tender.
- Preheat the oven to 400°F. In a small bowl, combine all the gremolata ingredients; set aside.
- For the cheesy semolina, combine milk, salt, and nutmeg in a medium saucepan. Bring to a boil, reduce heat and gradually stir in the semolina. Stir over low heat for 5 mins, or until thick. Remove from heat, stir in 3/4 cup of the cheese and the egg.
- Place veal mixture in a 2 1/2-qt ovenproof dish. Sprinkle with half the gremolata and cover with cheesy semolina. Brush with butter and sprinkle with remaining cheese. Bake for 25 mins, or until top is lightly browned. Serve with remaining gremolata.
