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Milanese veal steak, puttanesca sauce, gnocchi and ricotta |

Cheese, Risotto, Pasta and Rice, Veal

Two generous recipes inspired by Italian culture. Napoli, Milan and Rome are in the spotlight.

Note

Once the gnocchi have been plunged into the boiling water, wait for them to rise to the surface to consider the cooking process complete.

Once poached, you can fry the gnocchi in a pan with butter to give them color and a little crunch.

Ingredients

Recipe for 4 servings

Milanese veal

4 Unit(s)

Veal scallop

50 Gr

Flour

2 Unit(s)

Egg

200 Ml

Japanese breadcrumbs (panko)

1 Tbsp

Oregano

Sauce

500 Ml

Diced tomatoes

25 Gr

Anchovy fillet

20 Gr

Pitted black olives

10 Gr

Capers

4 Clove(s)

Chopped garlic

5 Sprig(s)

Flat parsley

Gnocchi

225 Gr

Fine semolina

115 Gr

Ricotta

1 Unit(s)

Egg

5 Gr

Salt

Salt and pepper
Olive oil

Preparation time: 35 min

Veal

In a blender, mix the origano with the flour.

Season with salt and pepper the veal then you have to paner a l'anglaise the meat, this means:

Dip the veal first in the flour/origano mix, then in an egg dip, then finally in the Panko breadcrumbs.

Put aside.

In a very hot pan with a lot of oil, fry the veal on each side. Finsh the cooking in hte oven for about 5 to 8 minutes.
Gnocchi

Mix all the ingredients in a blender.

Mix hte dough with your hands and a bit of flour. Wrap with saran wrap and put aside in the fridge for 2 hours.

Remove from fridge, split the dough in several pieces and roll each one to form a long roll.

Cut each roll in slices 1 cm thick, flour them and put aside in a baking tray.

Cook in a large volume of salted water for 5 to 8 minutes and serve.
Sauce

In a medium pot with olive oil, cook the garlic with anchovies and capers.

Add the crush tomatoes, a bit of water, cover with lid and bring to a boil for 5 minutes at high heat.

Lower the heat, add the fresh parsley and chopped olives. Season to taste.

Serve on the gnocchi.

Official partners

Once the gnocchi have been plunged into the boiling water, wait for them to rise to the surface to consider the cooking process complete.

Once poached, you can fry the gnocchi in a pan with butter to give them color and a little crunch.

Cooking schedule

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Thursday, December 5th 18:00 to 21:00

Quebec city

95 $ / pers.

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