The Anniversary Feast

This is probably the most favorite meal I have ever made. I can't even begin to explain to you how incredibly ridiculous it was. So delicious, that I can not wait to make it again. So my boyfriend and I celebrated our one year anniversary and I wanted to make him something super special. On our most recent visit to NYC we had stopped by my favorite restaurant, The Spotted Pig. This place is just all kinds of amazing. You simply must go there the next time you visit. It's quaint, cozy and just trust me....the gnudi and burger are my go to. You just have to have them both. While relishing in my happy place, I picked up the chefs, April Bloomfield's, cookbook. It's my way of bringing this wonderful place, back to Arizona. So this very special meal included deviled eggs, stuffed veal breast with a side of swiss chard, accompanied by Whitehall Lane's Chardonnay. This is so delightful that I highly recommend you picking up a whole case if you can find it. Please do not be intimidated by the stuffed veal breast process. You can assemble it the day before to break up the process. I promise you, it is so worth it!

Deviled eggs:

6 large eggs, at room temperature 3T. mayo - I used light 1T. champagne vinegar 1T. creme fraiche 1tsp. dijon mustard Sea salt 2T. minced chives 1T. minced chervil Light dusting of cayenne & paprika

Bring a pot of water to a boil over high heat. Gently add the eggs in the water and cook for 10 minutes. Drain the eggs and put them in a bowl of ice water, until fully cooled. Peel the eggs and halve lengthwise with a very sharp knife. Place the yolks in a food processor and pulse. Add the mayo, vinegar, creme fraiche, mustard and process until smooth. Make sure you scrape down the sides. Season with salt and pepper. For the most beautiful deviled eggs, fill a pastry bag (or just fill a ziploc and snip off a tiny bit of one of the corners). Put in the fridge for 30 minutes, along with the egg whites on a plate, covered with plastic wrap. Pat the whites dry with a kitchen towel and pipe an equal amount of yolk into each egg white. Top off with chives and chervil and a light dusting of cayenne and paprika.

Stuffed Veal Breast The Stuffing: One 3lb. boned veal breast, butterflied - your butcher can do this Veal chunks reserved from butterflying the breast 1/4lb. prosciutto, cut into 1" pieces 1/4lb. fresh buffalo mozzarella, torn into chunks 1/4c. toasted pine nuts 2c. lightly packed chunks day-old bread, crusts removed 2 large garlic cloves, finely chopped large handful of flat-leaf parsley 1tsp. olive oil 2 large pinches of red pepper flakes 1/2T. sea salt

The Sauce: 1/4c. olive oil sea salt 4 garlic cloves, sliced handful of basil leaves, chopped 2 large pinches of red pepper flakes 1c. drained, chopped canned peeled whole tomatoes 11/2c. dry white wine - i used a chardonnay 2T. drained capers, chopped Kitchen twine

For the stuffing: Put the veal chunks, pine nuts, bread, prosciutto, mozzarella, garlic and parsley in a large mixing bowl and toss with your hands. Drizzle with olive oil, crumble in the red pepper flakes, salt and give it another good toss. Add the mixture to the food processor.

Lay the breast fat side down. Season the faced up side with salt. Spread the stuffing over the breast in an even layer, leaving a 1/2" border along the edges. Starting with the longest edge, roll up the meat so you have a fairly tight cylinder. Turn it seam side down and use the kitchen twine to tie it crosswise in about seven places. (Cover with plastic wrap and refrigerate if you plan to make ahead).

Preheat the oven to 300 degrees.

Searing the breast: Add the olive oil to a roasting pan (large enough to fit the breast) and heat over medium high heat till it smokes. Season the breast with salt and place in the hot oil fat side down. Cook, turning the breast and rotating the pan occasionally, until it's golden all over, 10 to 15 minutes.

Transfer the breast to a platter. If any of the stuffing falls out return to pan - this helps the sauce. Turn the heat to low, add the garlic, and cook till light brown. Add half the basil, chilies and stir and scrape the bottom of the pan for 3 minutes. Add in the tomatoes, white wine and capers. Bring to a gentle simmer.

Return the breast to the pan and pop in the oven. Cook for 4 1/2 hours, basting occasionally and piling some of the tomatoes on top. If the sauce in the pan starts to look thick, add in a few more glugs of wine.

Remove the breast from the oven and let it set for 30 minutes. Untie the veal and cut into 1 1/2" thick slices and serve with the sauce. Top with the remaining chopped basil.

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