Veal Scallopini with Peas and Cognac Cream Sauce served with Fennel and Potato Puree

I was so impressed with the veal scallopini from Rossotti Ranch (see my Father’s Day post), that I got some more when I stopped by the farmers market this weekend. I used the sauce of my recipe from Gnocchi with Cognac Cream Sauce, and served it with one of my all-time favorite side dishes, Fennel and Potato Puree. I had fresh peas, also from the market, which make anything better. I started by shelling the peas while watching the evening news, the cooked fennel and potatoes, then kept that warm while I finished the veal, which is the quick part of the meal. 

Veal Scallopini with Peas and Cognac Cream Sauce:

Ingredients:

  • 8 pieces of veal scallopini
  • 1 cup of fresh or frozen peas
  • 2-3 shallots, finely chopped
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1/4 cup cognac
  • 1/2 cup heavy cream
  • salt and pepper to taste

Directions:
Pat the veal dry with paper towels and season with salt and pepper. Heat butter and oil in a large skillet over medium-high heat. Add the veal and sauté till just cooked through, about 1 minute per side. Remove veal to a plate and tent with foil.

Add shallots to pan and reduce heat to medium. If you’re using fresh peas, add them now. Cook till shallots are soft, about 5 minutes. Add the cognac and cook until reduced, about 2 minutes. Add the cream and continue to cook for a few minutes, till nicely thickened. Taste and adjust seasoning.

Place 2 pieces of veal on each plate. Pour any accumulated juices from the plate back into the sauté pan with the sauce. Spoon some of the sauce over the veal.

Fennel and Potato Puree:

Ingredients:

  • 2 fennel bulbs, cored and cut into 1 inch pieces
  • 1 onion, cut into 1 inch pieces
  • 3 yukon gold potatoes
  • salt
  • 2 tbsp olive oil
  • 1/4 cup heavy cream
  • 1 tbsp rosemary, finely chopped

Directions:
Add olive oil to a large non-stick skillet and set over medium heat. Add fennel pieces to the skillet, season with salt, cover, and cook, stirring occasionally until a little bit browned and very soft. This should take about 15 minutes. When the fennel is soft, place in a food processor or blender with the cream and blend till smooth.

While the fennel is cooking, peel potatoes and cut into quarters. Place in a pot of cold salted water and cook until tender. When the potatoes are done, drain and put through a ricer or food mill back into the pot you cooked them in.

Add the pureed fennel to the pot with the potatoes. Stir to combine, taste, and adjust seasoning if necessary.

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