VEAL PIE
Make and share this Veal Pie recipe from Food.com.
Provided by chia2160
Categories One Dish Meal
Time 55m
Yield 3-6 serving(s)
Number Of Ingredients 14
Steps:
- preheat oven to 350, grease a 9" pie plate.
- heat olive oil in a skillet, add onion cook until softened, 3 minutes.
- add zucchini, herbes de provence, salt pepper and cook 5 minutes more, remove from heat and cool.
- meanwhile mix veal, egg, garlic,3 tbsp parsley, salt pepper and herbs.
- sprinkle the greased pie plate with bread crumbs to cover bottom lightly.
- add half of the zucchini mix.
- top with veal mix and cover with remaining zucchini mix.
- mix together remaining bread crumbs, parsley and parmesan and sprinkle over the top.
- drizzle with olive oil.
- bake 20-30 minutes until cooked through.
Nutrition Facts : Calories 456.1, Fat 24.4, SaturatedFat 8.1, Cholesterol 178.2, Sodium 523.4, Carbohydrate 23.8, Fiber 3.4, Sugar 5.7, Protein 35.4
CLASSIC ITALIAN VEAL SPEZZATINO
Veal chunks are stewed with vegetables until tender and flavorful. This classic Italian dish is less soupy than stews from other cuisines. Even though there are potatoes in the recipe, it is typically served alongside polenta or mashed potatoes. Leftover stew freezes beautifully.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Stews
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
- Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.
- Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
- Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 27.8 g, Cholesterol 71.8 mg, Fat 9.4 g, Fiber 4.5 g, Protein 22 g, SaturatedFat 1.7 g, Sodium 153.9 mg, Sugar 5.1 g
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