Chef Joe Cipro’s Recipe of the Week

Veal And Legumes With Spring Vegetables And Curry Saffron Sauce

Ingredients (serves 4)
1 lb veal, top round (cubed)
7 oz lentils
5 plum tomatoes (large dice)
1 red onion (diced)
1 carrot (peeled & diced)
1 fennel bulb (diced)
1/4 c olive oil
2 Tbsp butter
10 oz bag of baby spinach
1 handful thyme (chopped)
1 handful parsley (chopped)
1 Tbsp curry powder
1 small pinch of saffron
1/2 c white wine
1/2 c English peas
Salt and pepper to taste

Process the vegetables and herbs and cube the veal.

Rinse lentils in cold water and put them in a small pot of cold salted water, filled to an inch above the lentils. Bring the water to a boil, then reduce to a simmer and let the lentils cook for about 15 minutes, stirring occasionally.

While the lentils simmer, heat a large sauté pan over high heat. When the pan is hot, add the olive oil then the onion, carrot, and fennel followed by the cubes of seasoned veal. Sauté over medium high heat for two to four minutes, being sure to brown the cubed veal. Deglaze the pan with the white wine, and allow the wine to reduce for another three minutes or so.

Lower the heat and add the butter, tomatoes, spinach, and English peas. Cook over medium heat another five minutes. When the lentils are done, strain any excess water and add them to the veal and vegetables.

Finish the dish by making a quick sauce using some of the cooking liquid. In a small sauté pan, reduce some of the leftover cooking liquid with a pinch of saffron, one Tbsp curry powder and a small knob of butter until it reaches a nice consistency.

Ladle some of the sauce over the dish and enjoy.