Serves: 4 / Time: 1 hour
Ingredients:
Olive Oil
Salt
3 Golden Beets
3 cups Kale, roughly chopped
8 oz Crimini mushrooms, sliced
¼ Cup Butter
½ Cup All-Purpose Flour
2 Cups Beef Stock
1 Cup Dry Colombo Marsala
1 Cup Vegetable Stock
2 Cups Gruyere Cheese, Grated
2 tbsp Sugar
½ tsp salt
8 oz Taglioini pasta, cooked
Salt
1 cup Sweet Colombo Marsala Wine
4 Veal Filets, Scaloppini
½ cup Italian Bread Crumbs
3 egg whites
Instructions:
1. Pre-heat oven to 400 degrees. Rinse, dry and cut roots and ends off of beets, lightly cover in olive oil and roast for 40 minutes or until can be cut through easily with a knife and skin peels off easily.
2. Pour sweet marsala wine over veal filets and marinate while beets are roasting.
3. Rinse and roughly chop kale. Rinse and thinly slice mushrooms to 1/8- ¼ inch thickness.
4. Heat ½ tbsp of olive oil in a large sauté over medium heat and sauté kale until it just begins to wilt. Remove from pan and set aside. Add a small amount of oil to the skillet and sauté mushrooms until begin to slightly soften. Remove from pan and set aside.
5. Melt butter in pan over low-medium heat, be careful not to burn. Once the butter is melted, combine the flour and butter and let heat over medium heat to create a dark blond roux. (It should begin to bubble and change from a golden blond to a bit darker.)
6. Once the roux is the proper color, mix in beef stock, dry marsala wine and freshly grated gruyere cheese. If needs more liquid, add in ½ cup vegetable stock.
7. Add in 2 tbsp of sugar and let simmer on low heat for 10 minutes.
8. Add salt and pepper to taste.
9. Heat large pot with salted boiling water and cook pasta, stirring periodically while cooking to avoid it from sticking.
10. Set up a breading station with veal, egg whites and breadcrumbs. Dip veal in egg whites and then coat each side in breadcrumbs.
11. Heat ½ tbsp oil in a skillet over medium heat. Add each piece of veal and cook on each side (1-3 minutes depending on thickness) until golden brown and cooked all the way through.
12. Once pasta is cooked, drain and return to pot over low-medium heat and mix in vegetables. Ladle amount of sauce to your preference over sauce and mix until everything is warm. Season with salt to taste.
13. Add sauce to center of plate and place cooked veal on top. Spoon a small amount of sauce on top of veal and serve.
Recipe by:
Shannon Smith, Feed Me Dallas
