Thursday, October 9, 2008

Veal and Sage Meatloaf with Gorgonzola Gravy and Smashed Potatoes with Prosciutto and Cheese

Cook Time: 25 min
Level: Intermediate
Yield: 4 servings


* 3 large russet potatoes, 2 1/4 to 2 1/2 pounds, peeled and chopped
* Salt
* 1 1/2 pounds ground veal
* 1 large egg
* 1/2 cup bread crumbs, a couple of handfuls
* 1 cup grated Parmigiano-Reggiano
* 4 to 6 sprigs fresh sage, thinly sliced
* Black pepper
* 3 tablespoons extra-virgin olive oil
* 10 to 12 cremini (baby portobello mushrooms), quartered
* 1 clove garlic, crushed
* 1 cup chicken stock
* 3 tablespoons butter
* 2 tablespoons all-purpose flour
* 3 cups milk
* 1/4 teaspoon freshly grated nutmeg, eyeball it
* 1/4 pound prosciutto di Parma, finely chopped (have the deli
slice it as thick as bacon, rather than shave it)
* 1/4 to 1/3 pound Gorgonzola, depending on how cheesy you like it


Preheat oven to 400 degrees F.

Place potatoes in a pot, cover them with water, then bring water up to
a boil; salt it and cook potatoes until fork-tender, 10 to 12 minutes
or so.

While the potatoes are working, combine veal with egg, bread crumbs,
1/2 cup cheese, sage, salt, and black pepper. Form 4 (1-inch thick)
oval shaped meat loaves. Heat a large nonstick skillet over
medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of
the pan. Brown meatloaves 2 to 3 minutes on each side then transfer to
a nonstick baking sheet and finish in the oven, 6 to 8 minutes. Return
skillet to heat, add another turn of extra-virgin olive oil to the pan
and the mushrooms and the garlic. Cook mushrooms until dark and
tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken
stock to deglaze the pan.

While the mushrooms cook, melt butter over medium heat in a medium
saucepot. Add flour and cook 1 to 2 minutes. Whisk in milk and season
with nutmeg, salt, and pepper. Reduce the sauce a few minutes to
thicken a bit.

Drain potatoes and add them back to warm pot. Add half of the milk
sauce to potatoes with prosciutto and remaining 1/2 cup cheese, a
couple of handfuls. Smash the potatoes to desired consistency and
season with salt and pepper to taste.

Add the remaining milk sauce to the mushrooms, stir in Gorgonzola
cheese to melt, then add the broth and combine. Serve the meatloaves
with Gorgonzola-mushroom gravy over top and prosciutto potatoes
alongside. Serve with green salad or wine steeped greens, recipe
Wine Steeped Greens:

* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 1 clove garlic, cracked from skin
* 1 1/4 pounds cleaned kale, 1 large bunch, trimmed and chopped
* 1 cup dry red wine
* Salt and pepper
* 2 teaspoons lemon zest, eyeball it

Heat a deep skillet over medium heat. Add extra-virgin olive oil, 2
turns of the pan, and garlic. Cook garlic a couple of minutes while
you chop kale then remove the clove. Crank heat up a notch them add
greens to wilt them down, 2 to 3 minutes of turning is involved here.
Add wine, salt, and pepper and reduce heat to simmer. Steep the greens
in wine 10 minutes, stir in zest then serve.

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Ease of preparation: easy

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