RECIPE TITLE "Veal with Bacon Recipe"
Source: The Heritage of French Cooking,
courtesy of Cooking.com
Serves 2 --- easy
Smoked larding bacon has, especially in the North of France, a traditional place in ragouts and slow-cooked stews. Here, with a shorter cooking time and Mediterranean flavors, the larding gives this veal the most appetizing full and fragrant flavor.
1 lb veal sirloin (fillet) or veal rump, cut in a 1 1/4 inch thick slice
2 tablespoons extra virgin olive oil
1/2 teaspoon finely and freshly ground pepper
2 slices smoked bacon, cut 1/2 inch thick
12 garlic cloves, peeled
1 teaspoon rosemary leaves
6 sage leaves
3 bay leaves
2 tablespoons dry white vermouth
12 black olives
All-Clad 5-pc. Stainless All Purpose Pan Set This all-purpose pan from All-Clad is versatile enough to handle stir-frying, sauteing, searing, simmering and braising, plus it's ideal for starting food on the stove and finishing it in the oven. The domed lid makes it extra roomy and securely seals in flavor and moisture. Plus, it's attractive enough to serve from. All-Clad's pure aluminum core allows the pan to heat evenly on the bottom and up the sides so food cooks evenly. Double-riveted handles add convenience for lifting from stovetop to table or counter. Cleans up beautifully every time. Comes with a large spoon with deep, sloped sides so you can gather every last portion plus two oven mitts in brilliant red to prevent burns when lifting the pan. A great gift set for the newlyweds or new home owners.
Brush the veal on both sides with 1 tablespoon oil. Season with salt and the pepper on both sides. Let stand for 30 minutes. Cut the bacon into 1/4 inch julienne.
Pour the remaining oil into a 9 inch cast-iron pot or pan. Add the bacon, garlic, rosemary, sage and bay leaves and mix well. Place the meat in the pot and cook over gentle heat for 8 minutes on each side. Stir the garlic and bacon regularly.
Remove the meat and keep it warm between 2 dishes. Cook the garlic and bacon for another 5 minutes, stirring, over gentle heat. Spoon off the rendered fat. Add the vermouth and cook until evaporated. Add the olives. Add 2 tablespoons water and the juices from the meat and mix well. Return the meat to the pot and warm over gentle heat for 3 minutes, stirring it in the sauce.
TO SERVE: Arrange the meat on a platter. Garnish with the garlic and bacon and blanket with the sauce. Serve hot, with Mashed Potatoes.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 887 Fat: 64g Carbohydrates: 12g
Cholesterol: 212mg Sodium: 943mg Protein: 59g
Fiber: 3g % Cal. from Fat: 65% % Cal. from Carbs: 5%
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