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Braised Veal with Blanquilla PearsTheWorldWideGourmet.com

Flavors of Spain

Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: 1 hour

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:99.6 kcal

Proteins:6.2 g

Fats:5.5 g

Carbohydrate:6.4 g

Fibers:1.7 g

Sugar:3 g

Cholesterol:24.2 mg

Sodium:38.4 mg

Calcium:21 mg

Energy:632 kcal

Proteins:39.1 g

Fats:34.7 g

Carbohydrate:40.9 g

Fibers:10.5 g

Sugar:19.3 g

Cholesterol:153.8 mg

Sodium:243.5 mg

Calcium:133.2 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

75

ml

extra virgin olive oil

750

g

braising veal, cut into pieces

1

onion, cut into small pieces

2

carrots, peeled and sliced into rounds

5

ml

salt and pepper

1

small ham bone

1/2

sweet pepper, cut into strips

1

small dried chili pepper

1

bay leaf

20

gray peppercorns

100

ml

spanish cognac

3

crushed ripe tomatoes

250

ml

mineral water

500

g

blanquilla pears, washed but not peeled, chopped

2

cloves of garlic

10

roasted almonds

1

slice of fresh or canned truffle

2

stalks of parsley

METHOD

  1. Heat the oil gently in a large Dutch oven or other pot with a lid.
  2. Add the veal and sauté while stirring. When the meat is browned, add the onions, carrots, leek, ham bone, fresh and dried peppers, bay leaf and peppercorns. Combine well, being careful that the ingredients do not stick to the bottom.
  3. When the onion is tender but not completely cooked, add the cognac and tomatoes to the pot, cover and cook for 10 minutes.
  4. Meanwhile, make the picada by grinding together the cloves of garlic, almonds, truffle and parsley; add to the Dutch oven. Season with salt to taste and simmer for 15 minutes over very low heat.
  5. Add the pieces of pear and the mineral water. Cook, stirring often, until the pears are well cooked. Let rest 30 minutes. Serve hot.

SOMMELIER

Costers del Segre Chardonnay would make a good accompaniment to this veal dish. The tropical fruit flavors of this wine, along with the toasty vanilla notes conferred by its oak aging, will complement the veal and the sauce.

CHEF'S NOTES

Josep Maria Morella Bitria, chef-owner of the Cal Morell Restaurant in Balaguer, shares with us his version of veal with pears, a traditional recipe from Lleida.

By adding a slice of truffle to the picada, a mixture of almonds, parsley and crushed dried peppers, you can give the dish a wonderful musky flavor.

Tip from The Worldwide Gourmet
Unlike beef, veal doesn't need to be marinated ahead of time and it cooks much more quickly. Nevertheless, the basic braising technique remains the same, that is, the meat is seared with small vegetables and then gently cooked in liquid.



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