Veal with Applesauce and Polenta: Vitello con Mele

Name: Veal with Applesauce and Polenta: Vitello con Mele
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams apples, cored and cut into 6 slices each; 1 Tbsp black peppercorns; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 118 milliliters stracchino cheese, cut into cubes; 2 kgs chicken wings, backs, and bones; 1 teaspoons cinnamon; 118 milliliters all-purpose flour; 59 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 2 onions, coarsely chopped; 1 bunch parsley stems; 237 milliliters polenta or cornmeal; 237 milliliters red wine; 2 Tbsps salt; 4 servings Salt and pepper; 2 Tbsps tomato paste; 680 grams veal breast; 946 milliliters water

Veal with Applesauce and Polenta: Vitello con Mele requires approximately 2 hours and 45 minutes from start to finish. This recipe makes 4 servings with 1403 calories, 84g of protein, and 74g of fat each. This recipe covers 55% of your daily requirements of vitamins and minerals. Only A mixture of veal breast, polenta, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a main course. Spezzatino di vitello con piselli (Veal Stew with Peas), Braised Breast of Veal with Onions and Herbs: Petto di Vitello con Cipolline e Mentuccia, and Veal Rolls in Tomato Sauce---Braciole di Vitello are very similar to this recipe.

Instructions

Season the veal breast all over with salt and pepper.

Ingredients you will need

Salt And Pepper

Veal

Roll the meat over on itself and tie off with butcher's twine to form a roll.

Ingredients you will need

Meat

Roll

Equipment you will use

Kitchen Twine

In a Dutch oven, heat the olive oil over high heat until smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add the meat and sear on all sides until dark golden brown. This should take about 15 minutes.

Ingredients you will need

Meat

Remove the meat and set aside.

Ingredients you will need

Meat

Add the apples and flour to the pan and cook, stirring to coat the apples with the flour, for 3 minutes.

Ingredients you will need

Apple

All Purpose Flour

Equipment you will use

Frying Pan

Add the cinnamon, red wine and chicken stock and scrape the bottom of the pot with a wooden spoon to dislodge any browned bits. Season with salt and pepper, bring to a boil, add the veal breast, reduce to a simmer and cook for 2 hours, until the meat is very tender.

Ingredients you will need

Salt And Pepper

Chicken Stock

Cinnamon

Red Wine

Meat

Veal

Equipment you will use

Wooden Spoon

Pot

Remove the meat and set aside.

Ingredients you will need

Meat

Once the braising liquid has cooled for 10 to 15 minutes, place in a blender or food processor and puree. Slice the meat and serve with the puree poured over, and polenta on the side.

Ingredients you will need

Polenta

Meat

Equipment you will use

Food Processor

Blender

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle

In a 3-quart saucepan, heat water and salt until boiling.

Ingredients you will need

Water

Salt

Equipment you will use

Sauce Pan

Drizzle in polenta in a thin stream, whisking constantly, until all polenta is incorporated and mixture begins to thicken. Switch to a wooden spoon, pull off heat and continue to stir until thick as paste.

Ingredients you will need

Polenta

Equipment you will use

Wooden Spoon

Whisk