ISO: Veal Avocado

[Bridgett]

My favourite Italian Restaurant used to make the most beautiful avocado veal dish with a peppery white sauce, avocado slices and melted cheese. But now its gone!!!! If anyone has anything along these lines to share, i would be very appreciative.
Thanks

[shpj4]

Bridgett - a Veal Avocado dish sound delicious. I don't have any receipes for that but I am sure our chefs and cooks have some.

I will check for receipes from everone on the site and print them out and put them in my large 3 ring binder.

Jill and Jolie

[Bridgett]

It was delicious! Last night i believe i replicated the white sauce, which was the dish's cornerstone, i think.

I made a traditional bechamel sauce 1 tbsp butter, 1 tbsp flour and 1 cup of milk - then when it had thickened i added about 1/4 - 1/3 cup of white wine (i used chardonnay because that is what was open, and it worked quite nicely) and cracked pepper to taste.

If i remember correctly, the dish could be made by placing sliced avocado over the cooked veal (cooked in a pan with pepper and garlic), then a little thinly sliced cheese (not too much - the dish is so flavoursome a lot of cheese would kill it) under a hot crill to melt rather quickly, then pour the sauce all over.

Its a shame i can't go back and compare my attempted replica to the real deal - but as far as my memory goes it's pretty close.

[mish]

At first the combo of flavors sounded a bit odd. However, after reading your recipe my mouth started to water. Thanks, Bridgett. I've never tried the dish, but here's one from RR:

http://www.foodnetwork.com/food/cda/...L-PAGE,00.html

[FryBoy]

Sounds good to me, but just about anything with avocado does.

One thing -- avocado doesn't heat particularly well, so I think it would be important to melt the cheese quickly and get it away from the heat ASAP.

[Bridgett]

This is correct - i think that's why it's good to have the grill really hot - less time under the heat. I always toss avocatoes through lemon or lime juice before putting them in a salad to slow the oxidisation process - i haven't tried it when exposing the avocado to heat but it could work.

[Bridgett]

Wow, that recipe looks great, thanks for that mish