Veal Loaves (Individuals) with Sage

This individual loaves are cooked on the stop top and then finished off in the oven.  They are so incredibly tender and delicious.  We served them with a cauliflower side dish, which I will post later.  So, so tasty!!!

Veal Loaves (Individuals) with Sage

Serves 6

Ingredients:

1 and 1/2 Pounds Ground Veal

1 Egg

1/2 Cup Breadcrumbs

1 Cup Parmesan Cheese (grated)

1 Tablespoon Ground Sage

1 Teaspoon Chopped Garlic (or one large clove, minced)

1/4 Teaspoon Ground Black Pepper

1/4 Teaspoon Salt

1 Tablespoon Olive Oil

Step 1:  Mix all ingredients together in a bowl except the olive oil.  Divide into six portions and shape into mini-loaves.

Step 2:  In a skillet, add the olive oil and heat over medium-high heat.  Meanwhile, preheat the oven to 400 degrees Fahrenheit.

Step 3:  Add the loaves to the skillet and brown evenly on all sides.  Once you have thoroughly browned the loaves, they will go into the oven.  If you used an oven-proof skillet (such as a cast iron skilled) - you put it into the oven.  If you did not use an oven-proof skillet, gently transfer the loaves to a baking dish and then place in the oven.

Step 4:  Bake for 15-20 minutes, or until a thermometer reads 160 degrees Fahrenheit.  Cool slightly before serving.

Pasta with Veal, Capers and White Wine

This recipe is originally from here.  I slightly adapted it to what we had on hand:  different shaped pasta and dried parsley.  It is soooooooooooo good.  This picture really doesn't do it justice!

Pasta with Veal, Capers and White Wine

Serves 4

Ingredients:

2 Tablespoons Olive Oil

1 Medium Onion, finely chopped

1 Garlic Clove, minced

1 Pound Ground Veal

Salt and Pepper

1/2 Cup Dry White Wine

1 and 1/2 Cups Chicken Stock

1 Teaspoon Thyme

1/2 Teaspoon Rosemary

2 Tablespoons Small Capers, rinsed

3/4 Pound Small Pasta (I used small shells)

1/2 Cup Grated Parmesan Cheese

1/4 Cup Parsley

2 Tablespoons Unsalted Butter

Step 1:

In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.

Step 2:

Add the white wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.

Step 3:  

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmesan cheese, parsley and butter. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve right away.