Tuesday, March 11, 2008

Veal Meatball and Broccoli Rabe Stoup - Adapted from Rachael Ray

A stoup is too thick for soup and too thin for stew. This is pretty much like Rachael's recipe except we didn't use meatballs. Instead, cut 1 lb of veal stew meat into spoon sized pieces. Brown them in batches in an oven proof pot, removing them to a plate as you go. When the meat is browned, add 1 large carrot, diced and a medium onion, diced. Cook slowly until the vegetables begin to soften. Add 4 cloves of garlic, minced, 1t dry thyme and salt and pepper to taste. Add the meat back and add 2-14 oz. cans of chicken stock and 1/4C diced kalamata olives. Cover and place in a 300 degree oven for about 2 hrs. or until the veal is fork tender. Chop 1/2 lb. of broccoli rabe (also known as rapini), into bite sized pieces and steam it gently until just wilted. Set this aside. Drain and rinse a 14 oz. can of navy beans and add to the rapini. Cook about 1/3 lb orecchiette until barely done (they will finish cooking in the stoup). Just before serving, add the orecchiette and finish cooking. Then add the beans and the rapini and heat through. Serve the stoup with grated parmesan cheese as a topping and a green salad.

A chilled white wine or a rose would be perfect with this dish.



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