Wednesday, 5 September 2012

Veal casserole late summer style

Naturally weight issues are not far away when food and wine is a passion and something we even attempt to blog about. For us this means that certain things are, as a rule, avoided – but of course we can always decide that exceptions need to be made. If we intensify exercising a little we can normally lose weight. One of the main things we try to do is to substitute potatoes, rice and pasta with whole grain varietals/products.
To the kids, this is apparently close to torture.
Tonight we make a casserole of veal and we plan to have some whole grain bread from Il Fornaio on the side and a green salad. M is unhappy. In the end we have compassion for the poor boy and decide to boil some rice for him.

The veal casserole is made with tomatoes, garlic, mushrooms and chanterelles.
The Veal is cut into good size cubes 3-4 cm and browned in olive oil in a large pan along with 4 cloves of garlic, one red onion, salt and pepper.
600 gr of small, sweet tomatoes (san marsano or cocktail tomatoes). Squeezed free of seeds (which for a greater part end up on the wall and on K’s t-shirt – again).
A couple of handfuls of herbs.
1 generous glass of white wine is added and allowed to boil down.
1 glass of stock (or cube) and a heavy lid on top. Let simmer for 20-30 min.
In another pan the mushrooms and chanterelles are prepared in olive oil, with a bit of garlic and lemon zest.
The mushrooms/chanterelles is added to the meat for the last 5-10 min.

The bread is rubbed with garlic and a few drops of olive oil. The veal tastes deliciously on top.
In the end M decides that the bread is quite ok and not as bland as he had expected.
We have a bottle of Cascina Morassino 2005 Barbaresco. It was decanted as it has been very closed on earlier occasions. This time it is perfect and worked well with the dish – 8/10

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