Veal with Almonds and Prunes

Veal with Almonds and Prunes Recipe

| Servings: 6

Introduction

Veal with Almonds and Prunes is a delicious and savory dish that combines tender veal with the sweetness of prunes and the crunch of almonds. This recipe is perfect for a special occasion or a family dinner.

History

This recipe has roots in Mediterranean cuisine, where the combination of meat with dried fruits and nuts is a common practice. The sweet and savory flavors complement each other perfectly, creating a dish that is both comforting and elegant.

Ingredients

4 lb (1.81 kg) boneless veal shoulder
2 cloves of garlic, cut into slivers
1.25 cup of vegetable oil
1 tsp of paprika
1 tbsp of oregano
1 tsp of freshly ground black pepper
salt to taste
juice of 2 lemons
1 lb (454 g) of dried prunes
2 cups of water
0.5 cup of brown sugar
1 cup of blanched almonds

How to prepare

Cut slits into the veal and insert the garlic slivers into the slots.
Place the veal in a covered utensil and add 0.25 cup of oil, paprika, pepper, oregano, salt, and lemon juice.
Cover and refrigerate overnight. Preheat the oven to 400°F (204°C).
Transfer the veal to a baking dish and add the marinade.
Cover with foil and place the veal in the oven.
Bake for 1 hour, covered.
Remove the foil and continue baking, basting occasionally, until the veal is tender, about 1 more hour. Meanwhile, place the prunes in a saucepan and add the water, brown sugar, and 0.25 cup of oil.
Bring to a boil and simmer, covered, for 0.5 hour, or until the prunes are tender.
Keep warm.
Before the meat is done, heat the remaining 0.75 cup of oil in a skillet and add the almonds.
Cook, stirring, until they are golden brown.
Drain on absorbent paper.
Slice the meat, put it on a platter, and keep it hot.
Drain the prunes, arrange them on a platter, and scatter the almonds over them.
Serve the meat with the prunes and almonds as an accompaniment.
Bake in a 375°F (191°C) oven for 0.5 hour.

Variations

Substitute the veal with chicken or pork for a different flavor.
Add some chopped fresh herbs, such as parsley or thyme, for a burst of freshness.
Use different dried fruits, such as apricots or figs, in place of the prunes for a unique twist.

Cooking Tips & Tricks

Make sure to marinate the veal overnight to allow the flavors to fully develop.

- Basting the veal while it cooks will help keep it moist and flavorful.

- Be careful not to overcook the veal, as it can become tough and dry.

- Toasting the almonds before adding them to the dish will enhance their flavor and crunch.

Serving Suggestions

Serve this dish with a side of roasted vegetables or a fresh salad to balance out the richness of the veal and prunes. A glass of red wine would also pair nicely with this meal.

Cooking Techniques

Marinating the veal overnight helps to tenderize the meat and infuse it with flavor.

- Basting the veal while it cooks will help keep it moist and juicy.

- Toasting the almonds before adding them to the dish will enhance their flavor and crunch.

Ingredient Substitutions

If you don't have veal, you can use beef or lamb as a substitute.

- Any type of dried fruit can be used in place of prunes, such as apricots or figs.

- If you're allergic to nuts, you can omit the almonds or substitute them with toasted pumpkin seeds.

Make Ahead Tips

This dish can be prepared in advance and reheated before serving. Simply store the cooked veal, prunes, and almonds separately in airtight containers in the refrigerator. Reheat in the oven or on the stovetop before serving.

Presentation Ideas

Arrange the sliced veal on a platter and top with the prunes and almonds for a beautiful presentation. Garnish with fresh herbs or lemon wedges for a pop of color.

Pairing Recommendations

This dish pairs well with a full-bodied red wine, such as a Cabernet Sauvignon or Merlot. A side of creamy mashed potatoes or polenta would also complement the flavors of the veal and prunes.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until heated through. Add a splash of water or broth to prevent the dish from drying out.

Nutrition Information

Calories per serving

Each serving of Veal with Almonds and Prunes contains approximately 500 calories. This makes it a satisfying and filling meal.

Carbohydrates

This dish is relatively low in carbohydrates, with most of the carbs coming from the prunes and brown sugar. Each serving contains approximately 25 grams of carbohydrates.

Fats

Veal with Almonds and Prunes is a rich dish, with a significant amount of fat coming from the veal and almonds. Each serving contains approximately 30 grams of fat.

Proteins

Veal is a great source of protein, with each serving of this dish containing approximately 40 grams of protein. Protein is essential for muscle growth and repair.

Vitamins and minerals

This dish is a good source of iron, zinc, and vitamin B12, all of which are important for overall health and well-being. Prunes also provide a good amount of fiber and potassium.

Alergens

This recipe contains nuts (almonds) and garlic, which are common allergens. Be sure to check for any allergies before serving this dish.

Summary

Overall, Veal with Almonds and Prunes is a well-balanced dish that provides a good mix of protein, fats, and carbohydrates. It is a hearty and satisfying meal that is perfect for a special occasion.

Summary

Veal with Almonds and Prunes is a delicious and elegant dish that is perfect for a special occasion or a family dinner. The combination of tender veal, sweet prunes, and crunchy almonds creates a harmonious blend of flavors and textures. Serve this dish with a side of roasted vegetables or a fresh salad for a complete meal that is sure to impress.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a crisp autumn day, the leaves were falling and a cool breeze was blowing through the trees. I had just finished my morning chores and decided to take a stroll through the village market. As I meandered through the stalls, the scent of fresh produce filled the air, mingling with the aroma of freshly baked bread.

I came across a stall run by a charming old woman with a twinkle in her eye. She was selling an array of spices and dried fruits, and as I browsed through her offerings, she struck up a conversation with me. She told me stories of her travels and the recipes she had collected along the way. I was captivated by her tales and asked if she had any unique recipes to share.

With a smile, she reached under her stall and pulled out a weathered old cookbook. It was filled with handwritten notes and splattered with various ingredients. She flipped through the pages until she landed on a recipe for Veal with Almonds and Prunes. She explained that she had learned this recipe from a Moroccan friend during her travels in North Africa.

As she recited the ingredients and steps to me, I could practically taste the dish in my mind. The combination of tender veal, crunchy almonds, and sweet prunes sounded like a symphony of flavors. I knew I had to try it for myself.

I purchased the necessary ingredients from the old woman and hurried home to start cooking. The aroma that filled my kitchen as the veal simmered with the almonds and prunes was intoxicating. I couldn't wait to taste the final product.

When I sat down to take my first bite, I was transported to a far-off land. The rich flavors of the dish danced on my taste buds, each bite more delicious than the last. I knew that this recipe would become a staple in my cooking repertoire.

Over the years, I have made Veal with Almonds and Prunes countless times. I have shared the recipe with friends and family, each time adding my own twist to make it my own. It has become a beloved dish in my household, a symbol of the culinary adventures I have embarked on throughout my life.

I often think back to that day at the village market, where I stumbled upon this hidden gem of a recipe. I am grateful to the old woman who shared her knowledge with me, and I hope to pass on this recipe to future generations in my family.

As I sit here, preparing to make Veal with Almonds and Prunes once again, I can't help but feel a sense of nostalgia. Each time I cook this dish, I am transported back to that crisp autumn day when I first discovered the magic of this recipe. And for that, I am eternally grateful.