Duo of Veal

Duo of Veal

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Credit: Michael Matarazzo, 2010 U.S.A.’s Chef of the Year™
The National Culinary Review, September 2010

Ingredients

Prosciutto-Wrapped Terrine of Veal
½ veal rack
1 slice (about ½-inch thick) foie gras
5 napa cabbage leaves
0.5 oz. heavy cream
6 shiitake mushroom caps
Olive oil, as needed
Salt and pepper, as needed
8 slices (thin-sliced) prosciutto
1 sheet (8-inch x 10-inch) caul fat
1 oz. whole butter, diced
½ shallot
5 sprigs fresh thyme
4 garlic cloves

Braised Veal Sweetbread
½ oz. thin-shaved shallot
½ oz. thin-shaved celery
Olive oil, as needed
¼ cup white wine
16 oz. veal stock
1 veal sweetbread
1 sachet

Crispy Veal Sweetbread
1 oz. clarified butter
1 T. small-dice celery
1 T. shaved shallot
¼ cup white wine
4 oz. veal sweetbread
2 sprigs fresh thyme
8 black peppercorns
2 bay leaves
2 cups veal stock
Flour, egg, breadcrumbs, for breading
Olive oil, as needed

Pea Risotto
2 T. olive oil
¼ t. minced garlic
1 T. small-dice onion
¼ cup Arborio rice
¼ cup white wine
1¹/8 cups chicken stock, divided
2 cups English peas, blanched, divided
2 T. grated pecorino
½ t. white truffle oil
Salt and pepper, as needed

Sautéed Spinach
2 T. olive oil
½ t. sliced garlic
4 oz. Cello spinach, stemmed
Salt and pepper, to taste

Summer Vegetables
1 oz. olive oil
6 pattypan squash, cut in quarters
4 baby carrots, peeled
¼ cup chicken stock
¼ cup sliced asparagus
1 T. whole butter
¼ t. chopped thyme
¼ t. chopped parsley
Salt and pepper, to taste

Sweetbread Jus
2 cups reserved sweetbread cooking liquid
1 T. fresh lemon juice
Salt and pepper, to taste

Instructions

Prosciutto-Wrapped Terrine of Veal
1. Remove eye of rack from bone; remove silver skin or excess fat.

2. In very hot pan, sear foie gras on both sides until deep golden-brown; chill.

3. Julienne cabbage leaves; blanch in salted water.

4. Bring cream to a simmer; reduce until thickened. Add blanched cabbage; cool.

5. Toss mushrooms in olive oil, salt and pepper; roast until just tender. Cool.

6. Split veal in half lengthwise; lightly pound with meat mallet to even thickness (about ¼-inch). On sheet of plastic wrap, lay out prosciutto slices, slightly overlapping to make solid sheet. Place one piece of veal on prosciutto; spoon thin layer creamed cabbage down middle. Place foie gras on top of cabbage. Place mushrooms down middle. Finish with thin layer of cabbage. Put second piece of veal on top of layers; roll entire piece in prosciutto, overlapping prosciutto by at least 1 inch. Roll in caul fat; tightly wrap in plastic wrap. Chill thoroughly.

7. Heat sauté pan; add olive oil, butter, shallot, thyme and garlic. Add terrine; gently render caul fat, basting constantly. Place on roasting rack; put in 375ºF oven until medium-rare. Rest 10 minutes; slice.

Braised Veal Sweetbread
Method: Sweat shallot and celery in olive oil. Add white wine; reduce until sec. Add veal stock; bring to a simmer. Add sweetbread and sachet; cover with parchment and aluminum foil. Put in 375ºF oven for about 30 minutes, or until tender. At service, remove sweetbread; reserve cooking liquid.

Crispy Veal Sweetbread
Method: Heat butter in small rondeau. Gently sweat celery and shallot until translucent. Deglaze pan with white wine; reduce until sec. Add sweetbread, thyme, peppercorns, bay leaves and veal stock; bring to a simmer. Cover with piece of buttered parchment paper, then foil; put in 325ºF oven for about 45 minutes, or until fork tender. Remove sweetbread from pan; reserve. Strain cooking liquid through chinois. Return to high flame; reduce until thick nappe. Roughly chop sweetbread; add to reduced cooking liquid. Spoon small line of sweetbread mixture into plastic wrap; roll up to form tight cylinder. Tie ends with butcher’s twine. Cool thoroughly in ice bath or refrigerator. When sweetbread completely set up, remove plastic wrap; slice into 4 equal- sized discs. Bread discs in flour, egg and breadcrumbs. At service, fry in 350ºF olive oil until golden-brown.

Pea Risotto
Method: Heat oil in saucepan; sweat garlic and onion. Add rice; stir in hot oil to coat and gently toast. Add wine; reduce. Add ¹/3 cup chicken stock; stir. When absorbed, add another ¹/3 cup stock. Repeat with last ¹/3 cup stock. In blender, purée 1 cup peas with remaining chicken stock; reserve. When rice is cooked to desired doneness, finish with pecorino, truffle oil, remaining peas and pea purée. Season with salt and pepper.

Sautéed Spinach
Method: Heat olive oil over medium flame. Add garlic; sweat briefly. Add spinach; sauté until wilted. Season with salt and pepper.

Summer Vegetables
Method: Heat olive oil in pan over medium heat. Add squash; sauté briefly. Add carrots; sauté 1 minute. Add chicken stock; reduce to sec. Add asparagus; toss to just heat through. Finish with butter, thyme, parsley, salt and pepper.

Sweetbread Jus
Method: Pour sweetbread cooking liquid into small saucepan; reduce to desired consistency. Finish with lemon juice, salt and pepper.

At Service: Place small amount of pea risotto on right side of plate. Place braised sweetbread on top of risotto. Place crispy sweetbread on top of braised sweetbread. Place small amount of spinach on opposite side of plate. Shingle 3 slices terrine over spinach. Spoon small amount of summer vegetables next to terrine. Finish with drizzle of sweetbread jus next to terrine and 5 drops aged balsamic.

Yield

4 servings

Tags

Beef, Main Dish, The National Culinary Review

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