December 1, 2008
From: Chef Peter Schonman, Biaggi's, Bloomington, IL. Yield: 12 servings.
1½ lb. Alouette Chevre
¼ cup olive oil
1 Tbsp. rough-chopped fresh thyme
½ tsp. salt
¼ tsp. pepper
½ cup all-purpose flour
2 beaten eggs
1½ cups instant Idaho potato flakes
⅔ cup finely chopped Spanish onions
⅓ cup chopped shallots
2 tsp. minced garlic
2 Tbsp. olive oil
4 cups rough-chopped assorted wild mushrooms
as needed, salt and pepper
¾ lb. ground beef
¾ lb. ground veal
½ cup shredded mozzarella
½ cup shredded provolone
2 Tbsp. grated Parmesan
1 Tbsp. chopped fresh Italian parsley
2 tps. chopped fresh oregano
as needed, salt and pepper
½ cup milk
1 lightly beaten egg
6 lb. veal shoulder tender, trimmed, butterflied
1 cup rough-chopped celery
⅓ cup cured olives, pitted
scant ½ cup toasted whole almonds
⅓ cup capers
½ cup packed rough-chopped green onions
1¼ cups chopped fresh Italian parsley
2 Tbsp. anchovies
1 Tbsp. strained fresh lemon juice
1 Tbsp. Tabasco® brand Green Pepper Sauce
½ tsp. salt
¼ tsp. ground black pepper
2 cups olive oil
4 hard-cooked eggs
15 baby beets
as needed, vegetable oil for frying
as needed, olive oil
as needed, salt and pepper
as needed, paprika
For croquettes: Combine cheese, oil, thyme, salt and pepper in large bowl. Cover and refrigerate about 1 hour or until firm.
Shape cheese mixture into balls, using #60 scoop, making scoops even and level. Place cheese balls on parchment-lined sheet pan. Cover and refrigerate for at least 1 hour.
Use the standard breading procedure with flour, eggs and potato flakes to coat the cheese balls. Lightly flatten cheese balls into 2" hockey puck shapes; place on clean parchment-lined sheet pan. Refrigerate until ready to use.
For stuffed veal: Saute onions, shallots and garlic in oil 2-3 minutes or until starting to brown. Add mushrooms; cook 5 to 6 minutes or until tender. Season with salt and pepper; cool.
Combine ground beef, ground veal, cheeses, parsley, oregano, salt and pepper in large bowl. Add cooled mushroom mixture, milk and egg; mix lightly.
Open veal shoulder to lie flat. Spoon ground meat filling down ½ of veal, leaving ½" border. Fold over other ½ of veal; tie with string in several places to close.
Place on rack in large roasting pan. Roast in 400°F oven 70-80 minutes to medium (160°F) doneness for veal and 165°F for stuffing. Let rest 5-10 minutes before carving.
For salsa verde: Place all ingredients except oil and eggs in food processor container. Cover; pulse until chopped. With motor running, slowly add oil through opening in cover, processing until well-combined. Pour into mixing bowl. Grate eggs on large holes of grater into salsa mixture; stir to combine. Season to taste. Cover and refrigerate until ready to use.
Peel beets, leaving ½" of green tops intact. Cut into quarters. Cook in boiling salted water until tender; drain. Set aside.
Per order: Carve veal into ½" thick slices. Place 4 slices slightly overlapping in center of plate.
Deep-fry 3 cheese croquettes 2-3 minutes or until golden brown. Saute 5 beet quarters in olive oil 3-4 minutes or until hot; season with salt and pepper.
Alternate croquettes and beet quarters around perimeter of plate. Drizzle ⅓ cup salsa verde across veal, making sure some hits the plate on each side. Garnish plate rim with paprika.
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