Spaghettini And Veal Birds In A Tomato Sauce
|Olive oil||2 Tablespoon|
|Veal birds||4 (Filet Of The Shank)|
|Carrots||2 , scraped and cut into 1/4 inch cubes|
|Celery stalks||2 , scraped and cut into 1/4 inch cubes|
|Finely chopped shallots||1⁄4 Cup (4 tbs)|
|Garlic clove||1 Large, finely chopped|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tomatoes/1 1/2 cups pureed canned italian plum tomatoes||3 Large, peeled, seeded and chopped|
|Freshly ground black pepper||To Taste|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Locatelli cheese||1⁄4 Cup (4 tbs), freshly grated|
|Finely chopped basil||1 Tablespoon|
|Finely chopped parsley||1 Tablespoon|
1. In a medium casserole or stainless-steel pot, add the oil and 2 tablespoons of butter and heat to medium high. Add the veal and brown evenly on all sides. When the veal is almost brown (this will take about 10 minutes), add the carrots and celery and saute for 2 or 3 minutes. Add the shallots and saute for another few minutes. Add the garlic and saute an additional 1 minute. Add the wine and cook the mixture until the wine is nearly evaporated. Add the tomatoes and cover. Lower the heat and simmer for 1 hour or until the veal is tender. Add salt and pepper to taste.
2. Cook the spaghettini until al dente in rapidly boiling water, drain, and return to the pot in which it cooked. Add the remaining butter and toss well; 2 wooden forks are good utensils to toss with. Add the chicken stock and toss again. Add the cheese and mix well.
3. To assemble, put the pasta in the center of a serving platter and sprinkle the basil and parsley on top. Slice the veal birds lengthwise, and place them around or on top of the spaghettini. Add the tomato sauce only on the veal.