Sunday, December 4, 2011

Veal and Mushroom Campanelle

Friday night's leftovers made for a wonderful payoff Sunday supper.  I love what I call the payoff meal.  It's the prime rib roast left overs turned brown sauce pappardelle, the roast turkey turned turkey noodle casserole, or the roast duck turned duck and hoisin sauce pizza.  It's where sometimes the leftovers produce just as good or better of meal than the original.  I love prime rib, but Chris likes it because he knows he's going to get the payoff meal of the pappardelle a day or two later.  As a matter of fact, Maggie was not only excited about osso buco on Friday night, she asked if we could have veal ravioli tonight using the leftovers.  Time did not permit, so second choice is veal pasta.


I had maybe, I would guess, 8-10 ounces of left over veal shank, and about 2/3 - 3/4 cup of the sauce left over.  I shredded the veal and to that I added:
8 oz white button mushroom, chopped
2 Roma tomatoes, finely diced
1/4 cup heavy cream
3 Tbsp chopped fresh basil


Saute the mushrooms with salt and pepper and a little olive oil over medium high heat.  When mushrooms are softened, add the tomatoes and continue to saute until tomatoes are softened.  Then add in the veal and left over sauce.  Turn heat down to low, cover and let simmer for 5-7 minutes.  Then add in the cream and simmer until slightly thickened.  Stir in the basil and season, if needed, with salt and pepper.


Meanwhile, cook your pasta.  I have been buying Lagana Pasta made by Ethan Stowell and Kaela Farrington when I haven't been making my own.  Cook the past on the al dente side as you will be adding it to the sauce to cook further.  Once the pasta is cooked, add to the sauce and stir to combine.  Simmer for just about 30 seconds or so, just long enough for the sauce to penetrate the pasta.


Serve with freshly grated parmesano reggiano.  I love the payoff!
Last night Maggie made us an Apple Tart using an Ina Garten recipe.  She added a crisp to the top using a combination of flour, brown sugar and butter.  It was fabulous!  Hallelujah! .... we have a baker in our family and she is wonderful!


And lastly, all four of our chickens are now laying eggs.  At times it is a take a number and line up for the nesting area.  Despite my efforts to create separate areas, they all want to lay in the same spot.  Sometimes it is less friendly and orderly, but such are the facts of life.



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