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Old 04-30-2008, 02:30 PM   #31
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Quote:
Originally Posted by kitchenelf View Post
Yep, after they are cooked and drained give them a fry in some olive oil, or butter - not much because you don't really want to saute them - but brown them a bit on the sides. Once you do it you'll know why I do it!
I don't post here much anymore, but still read a lot and this is one of those "a-ha!" kind of moments and had to say thanks to all in this thread for some really great ideas.
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Old 06-25-2008, 02:12 PM   #32
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There's always the sage and brown butter with garlic/salt/pepper/a few pepper flakes.
But this is more fun, ok, so it's not simple
Veal Sauce for Potato Gnocchi
Sauce:
1 ˝ T olive oil
1 ˝ T butter
1 lb ground veal or if no veal, you can use ground beef
1 large clove garlic, minced
1 very small onion, minced
1 small carrot finely chopped
1 medium sized portabella mushroom cap, chopped very fine, remove scales from underneath/scrape out/off
1 15 oz can good quality crushed tomatoes with juice, you’ll break them up
1 T tomato paste
1/2 cup red wine
1-1/2 cups beef broth
Salt and pepper to taste
˝ T dried parsley
Heat oil and butter in a heavy cast iron [if you have it] skillet. Add veal or beef/garlic/onion/carrot/mushroom and cook until pink is gone. Break up the meat to fine pieces. Add tomatoes and juice/wine/broth/tomato paste/parsley. Bring to a boil then turn down to medium low and cook about an hour longer. Add salt and pepper and, taste for seasoning and let reduce to semi thicken the sauce. This is supposed to be a loose sauce, not real thick. Toss with your gnocchi and lots of parm cheese.
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