Carino’s Italian Grill, Chef Chris Peitersen

Ingredients

Cremini Cacciatore Sauce:

2 each Green bell peppers

2 each Orange bell peppers

2 each Yellow bell peppers

1 each Yellow onion, cut into 1-inch squares

1 lb Cremini mushrooms, cut into quarters

1/4 cup Extra-virgin olive oil

6-1/4 cups Canned diced tomatoes

1/3 cup Burgundy

3 each Thinly sliced garlic cloves

3 small Fresh rosemary sprigs

1 Tbsp Chopped fresh oregano

Kosher salt as needed

Ground black pepper as needed

Sauté Spice:

1 Tbsp Kosher salt

1 Tbsp Granulated garlic

1 Tbsp Coarse grind black pepper

6 lb Veal Chuck, Outside Shoulder, Boneless (IMPS/NAMP 310)

Goat Cheese Gnocchi:

3 lb Idaho russet potatoes

3 to 5 cups All-purpose flour

1/2 cup Alouette Chèvre

1 each Extra-large egg, beaten

1/8 tsp Salt

1/2 cup Vegetable oil

3 cups or 1-1/2 lb Melted unsalted butter

3 cups Slivered blanched almonds

1 Tbsp Reserved Sauté Spice

6 Tbsp Tabasco Green Pepper Sauce

3 cups Whipping cream

3 cups Alouette Chèvre

Instructions

Cremini Cacciatore Sauce:

Roast and peel bell peppers; cut into 1-inch squares. Set aside.

Heat oil in large rondo, add onion, mushrooms and sauté until mushrooms are softened and most of liquid has evaporated. Add tomatoes, wine, garlic and herbs; cook 15 minutes. Season with salt and black pepper. Set aside.

Sauté Spice:

Combine Sauté Spice ingredients; press 2 Tbsp evenly onto veal shoulder rib. Reserve remaining spice mixture for service.
Mark veal on grill. Place in large roasting pan; add 6 cups cacciatore sauce. (Reserve remaining sauce.) Cover pan tightly with heavy-duty aluminum foil. Braise in 325°F oven 1-1/2 to 2 hours or until veal is fork-tender, adding reserved cacciatore sauce as needed to keep veal moist.

Remove veal from pan; keep warm until ready to use. Reserve 2 cups braising liquid; combine with enough remaining cacciatore sauce to yield 6 cups. Keep warm.

Goat Cheese Gnocchi:

Cook potatoes in boiling salted water about 45 minutes or until soft throughout; drain. Peel while warm; chop fine or press through ricer. Place in large mixing bowl; add 2 cups flour, cheese, egg and salt. Knead by hand to form dough, adding flour as needed. Roll dough into 3/4-inch dowels; cut into 1-inch pieces. Roll with fork to mark gnocchi.

Cook gnocchi in lightly salted boiling water about 1 minute or until they float to surface. Shock in ice water; toss with oil. Refrigerate until ready to use.

Per order: Add 1/4 cup butter, 1/4 cup almonds and 1/4 tsp Sauté Spice to medium sauté pan. Cook until almonds just start to brown. Add 1-1/2 tsp pepper sauce; reduce slightly. Add 1/4 cup cream and 1/4 cup cheese; reduce to nappé (sauce thick enough to coat gnocchi).

Refresh 5 oz gnocchi in boiling water; drain and toss with cream sauce. Slice 5 oz veal; serve with gnocchi. Top veal with 1/2 cup cacciatore sauce.

Foodservice Recipes