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Рецепт Braised Veal Cheeks Over Creamy Polenta
by Global Cookbook

Braised Veal Cheeks Over Creamy Polenta
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Ингредиенты

  • 4 ounce raw bacon minced
  • 2 c. minced onions
  • 1 c. small-diced carrots Salt to taste Freshly-grnd black pepper to taste
  • 2 tsp minced garlic
  • 2 lb assorted exotic mushrooms cleaned, sliced
  • 1 c. Madeira wine
  • 4 c. veal stock
  • 1 x bay leaf
  • 2 x fresh thyme sprigs
  • 8 x veal cheeks trimmed
  • 3 c. whole lowfat milk
  • 1 Tbsp. butter
  • 3/4 c. yellow cornmeal
  • 1/4 c. freshly-grated Parmigiano-Reggiano
  • 1 Tbsp. finely-minced fresh parsley leaves

Инструкции

  1. In a heavy bottom pan or possibly Dutch oven, over medium heat, cook the bacon till crispy. Remove the bacon and drain on paper towels. Set aside.
  2. Add in the onions and carrots. Season with salt and pepper. Saute/fry till soft, about 4 min. Add in the garlic and mushrooms. Season with salt and pepper. Saute/fry for 2 min. Deglaze with the Madeira and cook for 1 minute. Add in the veal stock, bay leaf, and thyme, and bring to a simmer.
  3. Season the veal with salt and pepper and add in the simmering liquid. Cook, uncovered till the cheeks are tender, about 1 hour, stirring occasionally to prevent the bottom from sticking.
  4. In a medium-size saucepan, over medium heat, combine the lowfat milk and butter. Season with salt and pepper. Bring to a simmer. Stir in the cornmeal and cook till creamy and thick, about 4 min. Stir in the cheese. Season with salt and pepper. Remove the bay leaf and thyme sprigs from the veal mix.
  5. Spoon the polenta in the center of each serving plate. Lay a veal cheek over the polenta. Spoon the sauce over the cheeks. Garnish with the reserved crispy bacon and parsley.
  6. This recipe yields 4 servings.