Braised Veal Cacciatore with Spicy Almond and Goat Cheese

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Carino’s Italian Grill, Chef Chris Peitersen


Ingredients:

Cremini Cacciatore Sauce:

  • 2 each Green bell peppers

  • 2 each Orange bell peppers

  • 2 each Yellow bell peppers

  • 1 each Yellow onion, cut into 1-inch squares

  • 1 lb Cremini mushrooms, cut into quarters

  • 1/4 cup Extra-virgin olive oil

  • 6-1/4 cups Canned diced tomatoes

  • 1/3 cup Burgundy

  • 3 each Thinly sliced garlic cloves

  • 3 small Fresh rosemary sprigs

  • 1 Tbsp Chopped fresh oregano

  • Kosher salt as needed

  • Ground black pepper as needed

Sauté Spice:

  • 1 Tbsp Kosher salt

  • 1 Tbsp Granulated garlic

  • 1 Tbsp Coarse grind black pepper

  • 6 lb Veal Chuck, Outside Shoulder, Boneless (IMPS/NAMP 310)

Goat Cheese Gnocchi:

  • 3 lb Idaho russet potatoes

  • 3 to 5 cups All-purpose flour

  • 1/2 cup Alouette Chèvre

  • 1 each Extra-large egg, beaten

  • 1/8 tsp Salt

  • 1/2 cup Vegetable oil

  • 3 cups or 1-1/2 lb Melted unsalted butter

  • 3 cups Slivered blanched almonds

  • 1 Tbsp Reserved Sauté Spice

  • 6 Tbsp Tabasco Green Pepper Sauce

  • 3 cups Whipping cream

  • 3 cups Alouette Chèvre

Instructions:

Cremini Cacciatore Sauce:

  1. Roast and peel bell peppers; cut into 1-inch squares. Set aside.

  2. Heat oil in large rondo, add onion, mushrooms and sauté until mushrooms are softened and most of liquid has evaporated. Add tomatoes, wine, garlic and herbs; cook 15 minutes. Season with salt and black pepper. Set aside.

Sauté Spice:

  1. Combine Sauté Spice ingredients; press 2 Tbsp evenly onto veal shoulder rib. Reserve remaining spice mixture for service.
    Mark veal on grill. Place in large roasting pan; add 6 cups cacciatore sauce. (Reserve remaining sauce.) Cover pan tightly with heavy-duty aluminum foil. Braise in 325°F oven 1-1/2 to 2 hours or until veal is fork-tender, adding reserved cacciatore sauce as needed to keep veal moist.

  2. Remove veal from pan; keep warm until ready to use. Reserve 2 cups braising liquid; combine with enough remaining cacciatore sauce to yield 6 cups. Keep warm.

Goat Cheese Gnocchi:

  1. Cook potatoes in boiling salted water about 45 minutes or until soft throughout; drain. Peel while warm; chop fine or press through ricer. Place in large mixing bowl; add 2 cups flour, cheese, egg and salt. Knead by hand to form dough, adding flour as needed. Roll dough into 3/4-inch dowels; cut into 1-inch pieces. Roll with fork to mark gnocchi.

  2. Cook gnocchi in lightly salted boiling water about 1 minute or until they float to surface. Shock in ice water; toss with oil. Refrigerate until ready to use.

  3. Per order: Add 1/4 cup butter, 1/4 cup almonds and 1/4 tsp Sauté Spice to medium sauté pan. Cook until almonds just start to brown. Add 1-1/2 tsp pepper sauce; reduce slightly. Add 1/4 cup cream and 1/4 cup cheese; reduce to nappé (sauce thick enough to coat gnocchi).

  4. Refresh 5 oz gnocchi in boiling water; drain and toss with cream sauce. Slice 5 oz veal; serve with gnocchi. Top veal with 1/2 cup cacciatore sauce.


Dylan Lindstadt